i. Biography
Before Filipino-American chef Tara Monsod took over the kitchen at Animae in San Diego in 2021, culinary school had already done its work: technique first, repetition second, and the sort of discipline that hardwires itself into the hands. That grounding shows up in the food as structure rather than display. French training, an Asian American perspective, and a whole-ingredient discipline sit together in her cooking, with Tara Monsod using each plate to argue that Filipino food can be built from what is available in the States without losing its shape.
The Climb
In the Executive Chef role at Le Coq in La Jolla, Tara Monsod worked in a setting where precision and polish were part of the daily brief. The job demanded control over timing, texture, and service, and it gave her a platform to sharpen a voice already attentive to detail. That experience became part of the foundation she later brought to ANIMAE. Since 2021, Tara Monsod has served as Executive Chef of ANIMAE, where restraint reads as intention rather than minimalism. The cooking does not quote tradition verbatim; Tara Monsod uses memory, technique, and adaptation together, so the plates land as current without leaving their reference behind.
Today
Som Tam Salad gives Tara Monsod one way to work that vocabulary, using bright contrast as the organizing principle. Corn Scallion Karaage moves through a different register, where crispness and lift carry the form and keep the dish moving. Kare Kare Short Ribs with bagoong peanut oil pushes Filipino reference into a denser savory register, while Chef Tara Monsod’s Sisig uses roast-then-broil pork belly, a calamansi-laced sauce, and a runny egg mixed in at the table. Across those dishes, Tara Monsod keeps the same through-line in view: French structure, Asian American authorship, Filipino-American identity, whole-ingredient discipline, and a practical belief in working with what is at hand.
Signature
Tara's signature dishes include Som Tam Salad, Corn Scallion Karaage, Kare Kare Short Ribs with bagoong peanut oil, and Chef Tara Monsod’s Sisig.
In Their Words “It’s about best utilizing what’s available in the States to make Filipino food our way.” “I immerse myself in cooking. It’s an obsession with food frankly.”
Recognition
Tara's honors include James Beard Award Semifinalist, Best Chef: California (2024) and James Beard Foundation Best Chef California Finalist (2024).
Profile updated July 2026
FAQ
Asked of Tara
What is Tara Monsod's current role?
As of 2026, Tara Monsod is Executive Chef.
Where did Tara Monsod work before?
Tara Monsod's earlier career included Le Coq.
What recognition has Tara Monsod received?
James Beard Award Semifinalist, Best Chef: California (2024).
