Harry Posner is the chef and co-founder of Tomat, a Californian restaurant in Westchester, Los Angeles, centered on seasonal cooking and produce grown both locally and on-site.
Born in California and raised in North London, Posner began his career in medicine before turning to cooking. He trained at the Ballymaloe Cookery School in Cork, Ireland, a shift that led him into professional kitchens across Europe and Asia. His experience includes time at The Clove Club in London and INUA in Tokyo.
Drawing on his Persian heritage and his training across the UK, Europe, and Japan, Posner’s cooking reflects a range of influences grounded in seasonality. At Tomat, that approach is shaped by California’s produce-driven ethos, with ingredients sourced from local farms and the restaurant’s own urban garden.
His menu brings together those influences in a direct, approachable way, from barbari bread with roasted tomato butter to sashimi paired with English mustard and desserts rooted in classic forms. The focus is on ingredient-led cooking that feels both familiar and considered.
Posner co-founded Tomat with his wife, Natalie Dial, a former global health researcher who leads operations and community initiatives. Together, they have built a restaurant that emphasizes sustainability, hospitality, and a connection to the Westchester neighborhood.
