Chef Tomoko Kominami
Chef at Grail Springs
Tomoko was born and educated in Japan. She travelled and worked internationally including Europe, USA and New Zealand where she later met and married her husband Canadian artist John Parson.
She has been following her passion for cooking now since the early 2000’s and has worked under many accomplished executive chefs along the way.
All these roads has happily lead Tomoko and her husband to Grail Springs Spa, where John has settled in as the resident artist and evening innkeeper.
Tomoko can now through the Grail Springs plant-based pH balance approach to diet, express and expand her special skills with this wonderful group of open and health conscious guests that visit the retreat.
Articles by Chef Tomoko Kominami:
» Buddha Snack Balls
