About Me
As a first generation Cuban-American, I grew up in Miami in a traditional Cuban family where food always took center stage, whether in times of joy, sorrow or celebration. It was comfort and security, instilling my passion for food from a very young age.
However, I didn’t consider a culinary career until I was in the throes of a biomedical science degree, pursuing a career as a doctor. After two years, I was incredibly unhappy and contemplating whether I'd made the wrong career choice when my father asked me what made me happiest. I responded “writing and cooking,” so that’s what I did, switching majors to earn a bachelor's degree in English before attending Le Cordon Bleu College of Culinary Arts.
After graduating in 2010, I moved to Boston to nourish my culinary career and landed an externship at Harvest Restaurant in Harvard Square. I met my first real mentor, Mary Dumont and it was here that I really started shaping the course of my culinary career and learned more than I ever learned in school. It nurtured my belief in food being central to the human experience and it was here that I was taught how to respect each and every ingredient.
In 2011, I joined the team at Mandarin Oriental Hotel where I worked under the supportive guidance of award-winning Chef Rachel Klein, another great mentor with whom I still remain close. It was during this time I sharpened my skills as a kitchen manager, and team leader and quickly moved up the ranks to earn the title of Chef de Partie. It was also at the Mandarin that I met my wife, Alexis, a foodie in her own right and an encouraging influence that pushes me to be a better chef every single day.
Today, I head Outlook Kitchen, Lookout Rooftop and Bar as well as The Envoy Hotel’s in-room dining as the Executive Chef. I describe my culinary approach as more of a philosophy than a style. Inspired by my wife’s Korean heritage, my own Cuban background, French training and New England experience, I'm guided by my curiosity and openness to new cuisines. Since joining the team at The Envoy Hotel, I have competed on The Food Network's Chopped and Chopped Champions, winning twice and earning the title of two-time Chopped Champion. I have also appeared on Food Network's Beat Bobby Flay.
In my free time, I spend time with my wife, our son Arlo, and our Yorkie, King Alfie. I enjoy reading, writing, drawing and Instagramming (@chef.tatiana), often posting about #TheArtOfPlating, and my approach to cooking as a form of art, where my job is making the masterpiece.
However, I didn’t consider a culinary career until I was in the throes of a biomedical science degree, pursuing a career as a doctor. After two years, I was incredibly unhappy and contemplating whether I'd made the wrong career choice when my father asked me what made me happiest. I responded “writing and cooking,” so that’s what I did, switching majors to earn a bachelor's degree in English before attending Le Cordon Bleu College of Culinary Arts.
After graduating in 2010, I moved to Boston to nourish my culinary career and landed an externship at Harvest Restaurant in Harvard Square. I met my first real mentor, Mary Dumont and it was here that I really started shaping the course of my culinary career and learned more than I ever learned in school. It nurtured my belief in food being central to the human experience and it was here that I was taught how to respect each and every ingredient.
In 2011, I joined the team at Mandarin Oriental Hotel where I worked under the supportive guidance of award-winning Chef Rachel Klein, another great mentor with whom I still remain close. It was during this time I sharpened my skills as a kitchen manager, and team leader and quickly moved up the ranks to earn the title of Chef de Partie. It was also at the Mandarin that I met my wife, Alexis, a foodie in her own right and an encouraging influence that pushes me to be a better chef every single day.
Today, I head Outlook Kitchen, Lookout Rooftop and Bar as well as The Envoy Hotel’s in-room dining as the Executive Chef. I describe my culinary approach as more of a philosophy than a style. Inspired by my wife’s Korean heritage, my own Cuban background, French training and New England experience, I'm guided by my curiosity and openness to new cuisines. Since joining the team at The Envoy Hotel, I have competed on The Food Network's Chopped and Chopped Champions, winning twice and earning the title of two-time Chopped Champion. I have also appeared on Food Network's Beat Bobby Flay.
In my free time, I spend time with my wife, our son Arlo, and our Yorkie, King Alfie. I enjoy reading, writing, drawing and Instagramming (@chef.tatiana), often posting about #TheArtOfPlating, and my approach to cooking as a form of art, where my job is making the masterpiece.