About us

About Tomoko Tahara
Chef | Food culture Researcher | Founder of Mæst Food

Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.

Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.

Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.

Mæst Food

Tomoko's independent project, Mæst Food, offers immersive, plant-based dining experiences that celebrate seasonality, craftsmanship, 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, please contact here.

See past experiences and events on Instagram.

We are providing sustainable vegan farm to table dining experiences.

Our goal is to make everyone at the table happy together.

We are happy to work with you - menu development, food styling, small sized catering are also available.