Food, Land & Indigenous Knowledge - A talk session with chef Zach Keeshig

Ticket includes chef’s talk & Q&A session (1.5 hours)

September 24, 2026 · 6 PM
Chef’s Table Society, 250 West Pender Vancouver

Chef Zach Keeshig is the chef and owner of NAAGAN in Owen Sound, Ontario.

His background includes Eigensinn Farm, The Restaurant at Pearl Morissette and Langdon Hall, before opening NAAGAN, where his cooking draws from his Ojibwa heritage and family food traditions.

Zach is a Canada’s 100 Best judge (2023–25), with NAAGAN ranked among Canada’s 100 Best Restaurants. His work has also been recognized by TIME’s World’s Greatest Places.

Mæst Food presents Food, Land & Indigenous Knowledge is a conversation about Zach’s work, contemporary Indigenous food, and his relationship with land, seasonality, foraging and preservation.

Moderated by chef Robert Belcham, followed by a Q&A with guests.

A portion of the proceeds will be donated to VACFSS

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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 focus 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.

Feedback from past guests:

“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”

— Alicia, Vancouver

“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”

— Jace, Vancouver

“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”

— Dali, Vancouver

“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”

— Erin, Vancouver

“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.

Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.

Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”

ー Brandon, Vancouver, BC

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