In her role as Head Chef at Circus Sauce, Tara led a dynamic team within a unique traveling restaurant and street food wagons. She embraced the challenge of designing innovative menus that evolved with each location and seasonal ingredients available, while also catering to a range of private events, including afternoon teas, gala nights and weddings.

Tara has also hosted private monthly supper clubs and festive Christmas parties, where she crafted imaginative menus that showcased her culinary creativity while refining her skills in recipe development and accommodating a wide range of dietary requirements. At MOR Bakery + Kitchen, she successfully developed a brunch menu and adapted the business to a takeaway model during the pandemic, introducing themed nights and monthly specials to spark joy in their customers.

With her blend of culinary expertise and creativity, Tara is dedicated to providing exceptional dining experiences, whatever the occasion, that leave a lasting impression.