Marcia Taha

Coming Up

Early in her career, Marcia Taha worked as chef at Gustu in La Paz, Bolivia, a formative post in a city kitchen where routine, timing, and precision shaped the work. The role at Gustu sits as part of the practical base of her career, and the habits built there are reflected in the measured way she now approaches cooking. Rather than chase ornament, the work stays close to method and intent. Today, Marcia is head of kitchen of Arami, where the job puts her inside the daily mechanics of the restaurant. The position calls for control of pace, standards, and consistency, and her practice stays anchored in translating a way of seeing into the plate. The emphasis is on the structure of the food and the logic of its traditions, not flourish for its own sake.

Where They Are Now

At Arami, she leads the kitchen. The role carries a social claim as well as a culinary one: “I see gastronomy as an incredible tool for the economic independence of women in Bolivia; that seems essential to me.” In that line, the kitchen is not only a production space but also a place where work, autonomy, and responsibility meet. That outlook gives the current kitchen a clear operating principle: technique and purpose sit together. For Marcia Taha, the cooking stays close to foods, culture, techniques, and landscapes, with the wider field of the work extending into the lives and conditions around it. The result is leadership defined by attention, steadiness, and a practical sense of what the kitchen can support.

In Their Words “What my cooking wants to do is bring these foods, this culture, these techniques, and landscapes into my kitchen so I can also tell what happens in those places.”