The Envoy's culinary team represents excellence in a way that Boston has rarely experienced. Their passion, expertise, and raw talent are on display for all to see — and taste — in every combination of fresh flavors they serve.
A first-generation American, Tatiana Pairot Rosana grew up in Miami in a traditional Cuban family, where food always took center stage. It was comfort and security, instilling her passion for the culinary world from a very young age.
Today, Tatiana heads Lookout Rooftop, The Envoy Hotel’s in-room dining, and now Para Maria. She has competed on the Food Network’s "Beat Bobby Flay," "Chopped," and "Chopped Champions," winning twice and earning the title of two-time Chopped Champion. Inspired by her wife’s Korean heritage, her own Cuban background, French training and New England experience, Tatiana is guided by her curiosity and openness to new cuisines.
When she’s not in the kitchen, Chef Tatiana enjoys sharing her dishes on her Instagram (@chef.tatiana)
Joshua Glover graduated from the University of Massachusetts at Amherst before venturing out to the west coast to live the good life.
After enjoying it in San Diego and San Francisco, he realized the good life was a little too slow for him. Soon, he returned to the hustle and bustle — and harsh winters — of the East Coast. Joshua worked for Investor’s Bank, and Trust and State Street Bank for four years in Boston’s acclaimed John Hancock Tower before realizing he wasn’t fit for the cubicle world.
On a whim, he took a job as a busser at Haru Sushi in the Prudential Center. There, he discovered his love for the food and beverage industry, as well as the love of his life, Jennifer.
Joshua moved on from Haru to open Forum restaurant on Boylston Street in Boston’s Back Bay, where he met Brian McDougall, Envoy’s amazing lead bartender. Before long, Joshua rose up the ranks to Assistant General Manager there, and saw the restaurant through the close and triumphant re-open after the tragic Marathon Bombings.
Forum eventually closed in the winter of 2015, and Joshua spent the next few months taking care of his first child Brady James before accepting the position at the Envoy Hotel. Joshua and Jennifer (Director of Operations at Lucca Restaurant in the North End) welcomed their second child, Ryleigh Jean, in the fall of 2016.
As General Manager of the F&B operations at Envoy, Joshua is able to feed his passions for food, wine, and creative cocktails on a daily basis. Executive Chef Tatiana has become another member of the Glover family, and along with Brian McDougall has provided inspiration and excitement to help fuel Joshua’s continued growth in the industry. With this team in place, the sky is truly the limit.
Brian McDougall is a native of the Boston area. He’s a graduate of BC High and Northeastern University.
Brian has spent the last twenty years in the restaurant industry. After honing his bartending skills in some of Boston’s most popular bars and restaurants, he spent three years opening new establishments up and down the east coast.
Building on his extensive knowledge and experience, Brian joined the Envoy team as an original hire when the hotel opened in 2015. Together, he and the bar staff have created a unique cocktail program sourcing local spirits and ingredients. Brian takes great satisfaction in crafting cocktails and working closely with the Chef and kitchen staff in order to ensure his patrons have an exceptional experience.
Over the past several years Brian and the bar team have taken great pride in curating a signature barrel-aged cocktail series. This is a passion project of Brian's that is constantly growing, and has been greatly facilitated by some of the biggest names in the spirits industry.
One of Brian’s biggest pleasures in working in the restaurant world has been the opportunity to continue to learn and have the room to be creative. He attributes this to having been afforded the circumstances to work with people who he values, having patrons that are curious and knowledgeable, and peers in the industry that are a true community.
