Thumn Al-Rawe is a community cook and experience curator based in Vancouver, whose work centres on connection through food. Through her project, Thumn’s Dinner Club, she hosts intimate meals and large-scale gatherings that bring strangers together around the table. Her dinners often unfold in backyards or borrowed spaces, combining home cooking with themes of place, memory, and belonging. Beyond the plate, her work explores how shared meals can build community, foster generosity, and turn everyday eating into an act of care.
gravitypope and Canada West Boots met up with Thumn and her friends as they went out for a day filled with good chat and, of course, great food.
Director/Photographer: Mirae Campbell
Videographer: Nathaniel Atakora
Second Camera: Leanne Pelosi
Talent: Dominique Juric, Jessica Soparlo, Lisa Soarlo, Ryan Pugh
What first drew you to cooking and hosting for others?
Cooking started as a way for me to slow down. It was the one place where I could pour love into something tangible and see it bring people together. Over time it became my language, the way I show care, create comfort, and connect with people. A lot of that comes from my dad, he’s an incredible chef, and I grew up watching how effortlessly he could make people feel at home through food. I think that’s where my love for hosting really began.
How did Thumn’s Dinner Club begin — was it something you planned or did it evolve naturally?
It evolved so naturally. I started hosting dinners for my friends simply as a way to unwind and feel grounded. I was going through a time where I needed something that felt real, something that reminded me of connection and care. Those nights became my escape and my joy. I never planned for it to become a business, but the feeling it created, the warmth, the laughter, the sense of belonging, was something I couldn’t let go of. Thumn’s Dinner Club grew from that place of genuine love for bringing people together.
Do you remember the first dinner you hosted under this name? What was that night like?
Yes, I remember it like it was yesterday. It was two groups of 12 women at Cheekye Ranch in Squamish. It was a mix of nerves and excitement. I didn’t know if people would get what I was trying to do. But once everyone sat down, started sharing food and stories, I felt this deep calm, like this is exactly where I’m meant to be.
Has food always been part of your creative expression, or did it become that over time?
It definitely became that over time. My background is actually in architecture, so I’ve always been drawn to creating experiences, spaces, emotions, flow. Food just became another medium for that. It’s how I build connection now instead of buildings.
What inspires your menus — are there ingredients, moods, or memories you tend to start from?
I’m inspired by memory and emotion first, the feeling I want to create. From there, I think in color, texture, and season. Sometimes it’s a single ingredient that sets the tone, other times it’s a story, like the comfort of home, or the energy of summer nights.
How do you want guests to feel when they sit down at one of your dinners?
Safe. Seen. Nourished. I want people to feel like they can exhale, like they’re exactly where they need to be. My dinners are as much about belonging as they are about food. I want guests to leave feeling full in every sense, but also wanting more, to come back, reconnect, and keep being part of the world we’re creating together around the table.
What’s your process for shaping the atmosphere — from the table setting to the playlist?
I think about energy first. The table, the lighting, the flow, it all has to feel intentional but effortless. I like a mix of elegance and comfort, where guests feel like they’re part of something special but still totally at ease. Music is everything too, it sets the emotional rhythm of the night.
What kind of people tend to find their way to your dinners?
Open-hearted people. Dreamers, creatives, food lovers, the kind who crave connection and aren’t afraid of conversation that lingers past midnight. I think people who come to TDC are looking for something real.
Is there a particular dinner or moment that’s stayed with you since starting the club?
There are so many, but one that always stays with me was a night when a guest said, “I came here alone but I don’t feel alone anymore.” That moment reminded me why I do this, it’s never just about food, it’s about togetherness.
How do you balance being both the host and the chef in the same evening?
It’s definitely a dance. I try to do as much as I can ahead of time so that once guests arrive, I can be present. I want them to feel cared for, not just served. It’s about holding space while still creating, it’s chaotic sometimes, but it’s a kind of chaos I love.
You’ve collaborated with other creatives — what do you look for in those partnerships?
Alignment and trust. I love working with people who lead with heart and intention, who care about storytelling and detail as much as I do. Collaboration, to me, is about chemistry and shared vision.
Outside of culinary, where else do you find inspiration?
Architecture will always be my first creative language, form, texture, light. I’m also endlessly inspired by fashion, music, and travel. Anything that makes me feel something tends to find its way into my cooking.
What pair of Canada West Boots are you wearing — and what drew you to them?
I’m wearing the classic black 6" biker boots! I’ve been so drawn to Western style the past two years; there’s something about the craftsmanship, confidence, and storytelling behind it that I love. My two biggest events are my Cowboy Feasts, where everyone dresses up in cowboy boots and hats, eat brisket and have a yeehaw of a time. these are definitely going to be my next statement piece for Our Cowboy feast VOL. 3
What’s next for Thumn’s Dinner Club?
Expansion but with care. I want to keep building community through food, travel, and collaboration. To bring TDC beyond Vancouver and create spaces where connection and creativity come naturally, weaving together food styling, architecture, and sustainability in every experience.
