About us

Tomoko Tahara is a chef based in Vancouver with over a decade of experience. Her work centers on ethical cooking practices, with a focus on plant-based cuisine made from locally sourced and foraged ingredients.

She served as head chef at Harken Coffee, where her inventive approach to cooking stood out. She has refined her craft through an internship at Inua—Noma’s sister restaurant—and studies at MAD Academy in 2022 and 2024. Her experience also includes time at acclaimed Vancouver restaurants such as AnnaLena, Grapes & Soda, and The Acorn.

Currently, she is part of the team at Published on Main, a restaurant known for its ambitious fermentation program and in-house production of koji, vinegars, and misos. There, Tomoko continues to deepen her study of fermentation, working alongside chefs who value technique, experimentation, and precision. Her contributions support Published’s commitment to creating layered, expressive dishes that highlight transformation and time.

Mæst Food is her independent project, offering intimate, plant-based dining experiences. Rooted in slow, research-driven cooking, Mæst emphasizes close engagement with ingredients, techniques, and cultural context—encouraging a thoughtful and connected approach to food.

Food styling and small-scale catering are available upon request.

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.