Meet the Team 2017-08-07T23:59:29+00:00

Rob Saunders – General Manager of LOOKOUT Rooftop and Bar and OUTLOOK Kitchen and Bar

Robert Saunders started his hospitality career as a 15 year old dishwasher and it became a passion after joining the team at 85 Main in Putnam, Conn. as a college freshman. It was there, while working under award-winning chef and owner James Martin, that Saunders learned the ins-and-outs of the restaurant business as he polished his skills as a server, bartender and eventually worked his way into management. That college job turned out to be an invaluable experience, which Saunders credits for inspiring him to pursue hospitality as a career.

Saunders graduated with a theater degree from Roger Williams University and continued to work in the restaurant industry while attending auditions in New York City. He found a home at The Smith in the East Village, where he gained perspective on different management techniques and learned the “New York approach” to running a restaurant.

From The Smith, Saunders moved to The ONE Group, where he began serving as a seasonal manager at STK’s location in New York’s Meatpacking District. He worked his way up the ranks, moving to the Midtown location, then earning his first general manager position at STK in Washington D.C. before transitioning back to the Meatpacking District as the flagship’s general manager.

After five years with STK and The ONE Group, Saunders decided to pursue an opportunity with James Beard nominee and famed restauranteur Stephen Starr, overseeing Buddakan restaurant.

Today, Robert Saunders is happy to have returned to New England to manage operations at The Envoy Hotel’s Outlook Kitchen and Bar, Lookout Rooftop and Bar, and looks forward to taking their programs to new heights.

Tatiana Pairot Rosana – Executive Chef, Outlook Kitchen and Bar & Lookout Rooftop and Bar

A first generation American, Tatiana Pairot Rosana 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 her passion for food from a very young age.

However, Rosana didn’t consider a culinary career until she was in the throes of a biomedical science degree, pursuing a career as a doctor. After failing calculus twice, she was unhappy and contemplating whether she’d made the wrong career choice when Rosana’s father asked her what made her happiest. She responded “writing and cooking,” so that’s what she did, switching majors to earn a bachelors degree in English before attending Le Cordon Bleu College of Culinary Arts.

After graduating in 2010, Rosana moved to Boston to nourish her culinary career and landed an externship at Harvest Restaurant in Harvard Square, where she met the first great female chef that would become her mentor. At Harvest, Rosana worked with noted Chef Brian Young and former Iron Chef Contestant, Chef Mary Dumont, who Rosana credits with shaping the course of her culinary career and teaching her more than she ever could have learned in school.

In 2011, Rosana joined the team at Mandarin Oriental Hotel where she worked under the supportive guidance of award-winning Chef Rachel Klein, another great mentor with whom Rosana still remains close. It was during this time Rosana sharpened her skills as a kitchen manager, team leader and quickly moved up the ranks to earn the title of Chef de Partie. It was also at the Mandarin that Rosana met her wife, Alexis, a foodie in her own right and an encouraging influence that pushes Rosana “to be a better chef every single day.”

Today, Rosana heads Outlook Kitchen and Bar, Lookout Rooftop and Bar as well as The Envoy Hotel’s in-room dining.  She describes her culinary approach as more of a philosophy than a style. Inspired by her wife’s Korean heritage, her own Cuban background, French training and New England experience, Rosana is guided by her curiosity and openness to new cuisines.

She values local, regional ingredients and allows those flavors to shine in her dishes, showcased in creative pairings and interesting textures within dishes “unique enough to keep guests interested but also familiar enough to keep them satisfied.” Rosana’s passion for writing also plays a part in developing her menus, which she believes should be as much about how it reads as how it tastes. As Rosana puts it, “Writing a menu and executing a menu go hand in hand.”

In her free time, Rosana spends time with her wife and their Yorkie, King Alfie. She enjoys reading, writing, drawing and Instagramming (@iateidrank_), often posting about #TheArtOfPlating, and her approach to cooking as a form of art, where her job is making the masterpiece.