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 focus 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.
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,
Creating collaborations where food, ceramics, and connection come together beautifully around the table.
