Culinary collaboration with Mæst Food / Tomoko Tahara
Tomoko Tahara
Chef | Food Culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef whose work explores the dialogue between season, culture, and technique. With over a decade of experience in ethical, plant-based cuisine, her cooking focuses on sustainable ingredients, often foraged or sourced directly from local farms, and created through fermentation and other time-honoured methods. She has honed her craft at some of Vancouver’s most respected kitchens, including AnnaLena, Published on Main, and The Acorn.
As head chef at Harken Coffee, she introduced a refined, ingredient-led approach that redefined the possibilities of plant-based café dining.
Tomoko’s international experience includes an internship at Inua, the Tokyo-based sister restaurant to Noma, and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she deepened her study of sustainability, fermentation, and leadership in contemporary food culture.
Creating collaborations where food, ceramics, and connection come together beautifully around the table.
Creating collaborations where food, ceramics, and connection come together beautifully around the table.
Creating collaborations where food, ceramics, and connection come together beautifully around the table.
Mæst Food
Tomoko’s independent project, Mæst Food, offers immersive, plant-based dining experiences that celebrate seasonality and storytelling.
Rooted in slow, research-based cooking, Mæst explores the intersection of traditional techniques, fermentation, and cultural context—inviting guests to connect more deeply with their food.
Private dinners, small-scale catering, and food styling services are available upon request.
To inquire, contact Mæst Food directly.
