TARA MONSOD

EXECUTIVE CHEF OF ANIMAE AND LE COQ

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 Le Coq and ANIMAE in San Diego. Monsod’s culinary journey includes positions at acclaimed San Diego restaurants, including Juniper & Ivy, Herringbone, Burlap, and Mozza.

In summer 2021, Monsod assumed the role of executive chef at ANIMAE, immediately garnering a loyal following and accolades for her reinterpretation of the restaurant’s culinary origins through dishes revelatory of her Southeast Asian heritage. During her tenure, she became a three-time James Beard Award Semifinalist, a testament to her bold culinary voice and leadership. Monsod was later 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, positive environment she’s established to nurture the growth of her team.

Restaurants

ANIMAE

Downtown San Diego

Timeless yet approachable, Brian Malarkey’s Herb & Wood centers on rustic, wood-fired cooking—blending Mediterranean influence with a California sense of seasonality. Recognized by the Michelin Guide and consistently ranked among San Diego’s top restaurants, the menu follows the market, highlighting vegetables, housemade pastas, and simply prepared meats and seafood.

La Jolla

LE COQ

In the heart of Encinitas, Herb & Sea turns the coast’s freshest fish and seasonal produce into vibrant, inventive dishes—from raw bar highlights to wood-fired pizzas and house-made pastas. Chef Aidan Owens champions local seafood through live fish breakdowns, creating a hyper-local, seasonally driven dining experience celebrated by Eater, Thrillist, and The San Diego Union-Tribune.