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,

See past experiences and events on Instagram.

Mæst Food offers sustainable, plant-based dining experiences rooted in local farms and seasonal ingredients.
Our goal is simple — to create moments of connection and happiness around the table.

In addition to private dinners, we also provide menu development, food styling, and small-scale catering, crafted with the same care and intention.
We’re always open to new collaborations.