Executive Chef, ANIMAE and Le Coq in San Diego‍

Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to her role as Executive Chef of Puffer Malarkey Collective’s ANIMAE and Le Coq in San Diego. Monsod’s culinary journey includes positions at San Diego’s most prominent restaurants, including a stint on the opening kitchen team at Richard Blais’ Juniper & Ivy, where she learned the importance of utilizing all parts of an ingredient and whole animal butchery. Monsod continued honing her craft through line cook positions at Brian Malarkey’s Herringbone and Burlap, and Nancy Silverton’s Mozza, prior to joining the ANIMAE team as Executive Sous Chef under James Beard Award Winner Nate Appleman in early 2021. Through his encouragement, she expanded her repertoire in fine-dining, while also experimenting with the Filipino flavors she’s always known.

In summer 2021, Monsod assumed the Executive Chef role, immediately garnering accolades for her reinterpretation of ANIMAE’s culinary origins through dishes revelatory of her heritage including Tuna Kinilaw, Kare Kare Short Ribs and Pork Tomahawk Tocino. Monsod was named San Diego’s first-ever James Beard Foundation Best Chef California finalist in April 2024, recognition that reflects her commitment to her craft, and the supportive and positive environment she’s established at the restaurant to nurture the growth of her team.

Mirroring Brian Malarkey and Christopher Puffer’s emphasis on hospitality and generosity, Monsod can be seen walking the dining room on any given night, greeting and cultivating meaningful connections with guests. Sharing her cuisine motivates and moves her, and her hope is to become a culinary ambassador and mentor to the legions of Asian American and Pacific Islander cooks who aspire to break into the restaurant industry.

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