Tamar worked as an editor at Harper’s Magazine from 2001 through 2004. Having cooked at Prune restaurant one summer, after leaving Harper’s, Tamar worked as a personal chef, wrote, and did research for Dan Barber of Blue Hill and Blue Hill at Stone Barns.
In 2005 Tamar moved to Athens, Georgia, to help friends open Farm 255, where she was the head-chef until leaving for California in 2007. She was hired at Chez Panisse a few weeks after arriving and spent a year and a half cooking there, also co-founding and directing the second meat CSA in the country, and leading Slow Food Berkeley.
In 2009, Tamar left Chez Panisse to write An Everlasting Meal. She now spends most of her time writing, punctuated by odd, terrifying, wonderful cooking commissions. She also teaches cooking, and just finished a job as the first cooking teacher at Edible Schoolyard NYC, and is working on her next book.