Chef
Tatiana Rosana
- Discipline
- Chef
Portrait of Tatiana Rosana
i. Biography
Tatiana Rosana works from Miami’s Cuban food culture, where first-generation family kitchens tend to set the baseline for seasoning, pace, and consistency. Raised in Miami as a first-generation American in a traditional Cuban household, she has said, "Miami is in my blood."
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Coming Up
Training at Le Cordon Bleu College of Culinary Arts-Orlando gave Tatiana Rosana the technical framework that supports her kitchen style. That background runs through her current roles as chef of Para Maria at The Envoy Hotel, Executive Chef of The Envoy Hotel, and recurring chef expert of Bar Rescue.
Where They Are Now
At Peregrine in Boston, Tatiana Rosana is the Executive Chef shaping the kitchen’s direction. She also serves as Executive Chef at The Envoy Hotel in Boston, keeping her work tied to the same city while holding two leadership posts.
Signature
Tatiana Rosana’s signature dishes include garden vegetable paella, Ahi Tuna Salad, Korean Chicken Wings, Lobster Mac & Cheese, and Sweet & Sour Salmon. The range points to a kitchen that moves between comfort, brightness, and broader American-Asian references without leaving recognizable crowd-facing formats behind.
Recognition
Tatiana Rosana has received Food Network Chopped Champion.
FAQ
Asked of Tatiana
What is Tatiana Rosana's current role?
As of 2026, Tatiana Rosana is Executive Chef.
Where did Tatiana Rosana train or study?
Tatiana Rosana trained at Le Cordon Bleu College of Culinary Arts-Orlando.
What recognition has Tatiana Rosana received?
Two-time Chopped Champion.
Explore
The Sunday email
Read about chefs like Tatiana Rosana in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.