The food philosophy at Tasca centres on flavour-focused plates, which are ideally paired with good drinks, and meant to be shared with friends. The inspiration for each dish is rooted in traditional Spanish and Mediterranean preparations but our goal is to present new compositions based around those classic flavours.

Cody Fummerton is a born and raised Calgarian. He has been cooking professionally for 11 years, working at several restaurants in the city, before moving on to The Living Room where he would eventually take over as Chef de Cuisine. He left The Living Room in September 2021 to spend time travelling throughout Spain to immerse himself the country’s food culture and restaurant scene.

Guillermo Hernandez was born in Venezuela, moving to Calgary in 2009. In 2014, he attended SAIT for the professional cooking program, later working at Double Zero and Candela before working his way up to Chef de Cuisine at The Living Room, following Cody’s departure.

During their time working together at The Living Room, Cody and Guillermo’s shared passion for Spanish cuisine led them to collaborate on a menu and concept for their own project, Tasca. The word Tasca loosely translates to ‘dive bar’ from Spanish and is an homage to the great hole-in-the-wall bars found all around Spain.