Dine & Grind: How Doctors Became LA's Restaurant Trailblazers at Tomat

On the latest episode of Dine & Grind, listeners were invited behind the scenes at Tomat—a vibrant Westchester, Los Angeles restaurant run by a husband-and-wife team who traded their white coats for aprons. While their roots are firmly planted in medicine, their leap of faith into hospitality is an inspiring fusion of heart, heritage, and culinary innovation.

From Medicine to Mise en Place

The conversation focused on the rare intersection of science and the culinary arts. Tomat isn't just another neighborhood eatery; it's the inventive dream project of two doctors who decided to rethink both their life paths and the very idea of what a restaurant could be. Their backgrounds in medicine haven't just disappeared—they've woven these lessons into every aspect of Tomat, from assembling a cohesive, resilient team to infusing their food philosophy with a spirit of health and sustainability.

One concept discussed was the "see one, do one, teach one" rule—an approach borrowed from medical training that now shapes how Tomat's team grows and operates. The skills gained through years of medical training—problem solving under pressure, team management, and holistic thinking—translate surprisingly well to the kitchen and the dining room.

Global Flavors, Local Homecoming

A key theme that emerged was the power of family history and memory in shaping a menu. With Persian, English, Californian, and Los Angeles influences, Tomat's food is a "weird mishmash" that captures the flavors of their childhoods and global travels. The discussion explored the couple's culinary journey, from preparing sushi with English mustard in Africa to dry-aging fish and milling flour in their own Westchester kitchen.

Several points were raised, including the challenge and joy of bringing novel flavors to a community that might not always expect or crave the unfamiliar. For Tomat's founders, winning over sometimes skeptical locals is part of the daily adventure. Still, they remain committed to introducing neighbors to everything from house-fermented sauces to jollof rice, always striving for that delicate balance between comfort and curiosity.

Building a Restaurant—and a Family—Together

The energetic back-and-forth illuminated the realities of running a high-level restaurant while also parenting young children. The couple likened co-owning Tomat to co-parenting—each bringing complementary skills and a shared vision, but also learning to communicate honestly and decompress after tough nights. Open communication and mutual respect emerged as fundamental for both family and business success.

The discussion explored the dynamics of staff leadership, drawing parallels between parenting and managing a young team. Setting high yet fair expectations, maintaining boundaries, and nurturing growth—all learned in hospitals and academia—are now foundational to Tomat's culture.

Sustainable Ambitions, Community Impact

A defining element of Tomat's ethos is sustainability. Drawing from European models, the couple prioritizes minimizing waste, honoring ingredients, and building "from scratch"—not just for culinary bragging rights but as a business imperative and moral compass. The fermentation program, rooftop garden, and painstaking ingredient sourcing aren't afterthoughts; they're a spirited response to an American restaurant scene still catching up to these values.

Owning a restaurant in their own longtime community is, for Tomat's founders, as rewarding as it is challenging. The discussion touched on the tension between pushing boundaries and remaining accessible, recognizing that trust and loyal regulars take time. Yet, the sense of contributing to Westchester's growth and vitality gives new meaning to their work—one customer and one delicious meal at a time.

Wisdom from the Kitchen—and Beyond

The podcast wrapped with a thoughtful rapid-fire on "key ingredients" for success. The takeaway? Motivation, respect, stamina, consistency—plus an unwavering commitment to making food simply delicious. Their story is proof that pivoting careers isn't abandoning identity; it's building upon it, transforming the best of one profession into something wholly new.

In short: Tomat is more than a restaurant. It's what happens when two natural leaders pour their skills, histories, and relentless curiosity into food and community—a laboratory, a home, a place to taste the world. That's the kind of grit and creativity that fits perfectly with the spirit of Snibbs.

Hungry for more? Listen to the full episode of Dine & Grind for all the flavors, laughs, and wisdom from Tomat's remarkable husband-and-wife team—and maybe even pick up a few life lessons (and menu ideas) along the way.