The executive chef of Che in Brooklyn has a personal altar and a commitment to natural products.
Thomas began using cooking as a creative outlet while attending engineering school in Portland, but quickly realized she felt more passionate about cooking than studying civil and environmental engineering. When a friend introduced her to vegan cuisine, she fell in love with the simplicity and beauty of plant-based cooking—and how good eating vegan made her feel. She began working in restaurants, plus as a private chef and event caterer, but felt out of place in Portland’s vegan community.
Seeking a more diverse community, Thomas moved to NYC over a year ago planning to enroll into PlantLab, a vegan cooking school. When it closed before she started classes, Thomas started producing private dinners and events without missing a beat. A mutual friend connected her with Avent-deLeon, who invited the chef to produce a private dinner called Mothers Who Create. Soon, Sincerely, Tommy offered her a full-time position conceptualizing the food for their upcoming restaurant.
While shifting from chaotic freelance life into a staff position, Tara looks forward to working with a team and exploring intuitive cooking with a minimalist mindset and maximalist experience. For the end of the year, she’s focusing Che’s menu on root vegetables and warm spices, like autumn rolls stuffed with mulato peppers and cumin-glazed eggplant, served with plum chutney and roasted peanut-ginger dipping sauce.
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