Chef Uhaina Tar
Chef At Home in San Diego
Get to know me better
The perfection of a dish is translated through the selection of ingredients and its balance.
I am of Polynesian origin, but I left my little paradise to study in France. Before entering the culinary world, I graduated as a nutritionist/dietitian. I attended one of the prestigious culinary schools in the world, the Paul Bocuse Institute. Bocuse, one of the pioneers of French cuisine. After graduating, I gained experience in Michelin-starred establishments, worked alongside Meilleur Ouvrier de France chefs (The most recognized title in the gastronomy industry), and even managed restaurants in the city of Lyon. I then shifted her focus to the catering industry, where I've been working for the past 3 years.
More about me
For me, cooking is...
passion. My secret ingredient? The love I put into my cooking. A dish can only be good if it's made with love and cooked the way one would want eat it
I learned to cook at...
The Paul Bocuse Institute and several restaurant in France
A cooking secret...
Learn from others. I keep learning every day.
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