What does an award-winning chef eat on a plane? What is the one ingredient they can’t live without? Renowned chefs from Independent Collection Hotels & Resorts dish up their favorite kitchen soundtracks, new restaurant trends, and more. 

Kicking us off are three acclaimed chefs from coast to coast: Tatiana Rosana, Executive Chef of Para Maria at The Envoy Hotel in Boston’s up-and-coming Seaport District; Nestor Marin, Executive Chef of Salt Wood Kitchen & Oysterette at The Sanctuary Beach Resort; and Lawrence Acosta of Ámbar Restaurante at The Plaza Hotel Pioneer Park in El Paso, Texas. Let’s dig in!

How did you get your start in the culinary world?

TR: I’m originally from Miami and grew up in a traditional Cuban household where food always took center stage. Halfway through my pre-med program, I decided to follow my heart instead of my head and it led me to the kitchen.

NM: I was applying for a job at a tapas restaurant in Tucson, Arizona. They didn’t need anyone front of house at the time, they needed a cook. I told them I cook at home all the time, never professionally, but I’ll give it a shot. Here we are 15 years later.

LA: I first found myself in the kitchen when I was very young, watching my great-grandmother cook. When I was 16 years old, I fell in love with cooking and have dedicated my life to it ever since. 

Let’s get down to business (traveling). What’s your favorite snack to pack for a long-haul flight?

TR: Chocolate chip protein cookies. They satisfy my sweet tooth while giving me the protein I need to fight fatigue. I also like to bring individual packets of peanut butter and instant oatmeal. Just ask the flight attendant for hot water and you’ve got a satisfying breakfast that doesn’t take up much room in your bag.

NM: I try to prioritize something non-perishable like dried fruit, nuts, or jerky – but I’m not opposed to eating food on the plane. I used to go to Chile every year to see my grandparents and we’d fly with LAN Chile (now LATAM Airlines). Their food was really good.

LA: When I’m traveling, I am always looking for something salty, like nuts or chips. I also make sure I have a bottle of water to drink (and a good book)!

You’re back from your trip and very hungry. What’s your go-to meal after a long travel day?

TR: Fluffy white rice, over easy egg, and a dash of soy sauce.

NM: Soup. It’s almost always foggy and cold in Marina when I come back from a trip, so the first thing I crave is a hearty stew.

LA: I love cured meats and cheese, so when I get home I’ll make a simple meat and cheese plate to snack on with a good IPA.

Culinary travel is all the rage these days. What’s one dish worth traveling for at your restaurant?

TR: At Para Maria, it’s definitely our whole fried Red Snapper. Picture the freshest catch marinated in achiote paste, spices, and aromatics. The lightest dusting of flour. Deep-fried until golden but still tender. Presented whole with sides of warm corn tortillas, tangy grilled tomatillo salsa, fresh herbs, and house-made smoky salsa macha. Brought to the table with no utensils. This dish is meant to be eaten with your hands, shared among friends and family…and savored to the last bite.

NM: I have to say our whole grilled fish. It’s not like any traditional fish you can get anywhere. At Salt Wood, we butterfly it, take out the rib cage, and dry-age it for a couple days so the skin gets nice and crispy when we grill. The smoke from the hearth and the chutney we serve with it adds to the flavor and pairs well with any fish, allowing for seasonality.

LA: The smoked lamb birria is a good example of the local flavors here in El Paso. At Ámbar Restaurante, our version is made with fresh masa tortellini filled with lamb birria, queso fresco, confit cherry tomatoes, snap peas, and a birria demi-glace. And you have to try the duck mole poblano – it’s one of our classics at Ámbar and a dish I am proud of.

On that note, what’s a quintessential, must-try dish from your city? 

TR: A classic New England lobster roll, duh! Served at every beach-side restaurant, this classic is best left a classic. There’s no need to mess with perfection.

NM: Clam chowder. If you go down to the wharf, every single restaurant in Monterey has its own version; everyone’s competing to be the best. Our chowder at Salt Wood is pretty unique. It’s hard to do something so simple and still stand out. I’m not going to give my secret away…but our clam chowder is definitely worth the hype. 😉 

LA: Flautas ahogadas have a special place in El Paso’s heart as there are many versions of this throughout the city that are delicious. It is the perfect accompaniment to a good beer or tequila. But also for me when I think of El Paso, I think of burritos. You have to get a good brisket burrito or chili colorado burrito.

A great meal needs a great soundtrack. What songs are you cooking to these days?

TR: Reneé Rapp – In the Kitchen

NM: I really like making playlists. Lately, I’ll put on a ‘90s rock mix with Tool, Perfect Circle, and Incubus.

LA: I love listening to funky jazz, salsa, and hip hop when I am cooking. Recently I have been listening to a lot of Jon Batiste.

Describe your cooking style in one word.

TR: Nostalgic.

NM: Versatile.

LA: Tejano.

What’s one ingredient you can’t live without?

TR: Garlic! With fennel a runner-up.

NM: Salt. Garlic is a close second. 

LA: Chile. Every dish should have a touch of spice.

An ingredient you wish would go away forever?

TR: Not quite an ingredient, but Ketchup is my archnemesis.

NM: I don’t really hate anything that much. You could put me in a foreign country and ask me to try the weirdest, craziest delicacy, and I’ll try it right away without a second thought.

LA: White pepper is my least favorite ingredient ever. I think it smells like a dairy farm and doesn’t particularly add a pleasant flavor to a dish.

What’s one kitchen gadget every chef should have?

TR: A good pair of kitchen shears – probably the most underrated kitchen tool in the industry!

NM: A cake tester is great. It’s not just for baking, it’s also great for proteins. It’s super thin and easier to use than a thermometer. It also works well with starchy vegetables. 

LA: A good camera!

What’s trending in your local restaurant scene? Anything worth the hype?

TR: I believe there has been an uptick in wellness-focused and body-conscious choices in the Boston area. People are leaning into sober living and looking for restaurant experiences that align with their health and sobriety. It’s definitely worth the hype. 

NM: In Monterey Bay’s community, comfort food is trending. Everyone is trying to take simple comfort foods and make them fancier. I say if it ain’t broke, don’t fix it. I think you can elevate them a bit, but you don’t want to stray too far from the original.

LA: Tlayudas are going to be the next big thing from what I see in Texas.

Finally, what’s one of your favorite memories from your restaurant?

TR: On a new menu roll-out day for Para Maria, no matter what, my wife and son come to support me – and to try all the yummy new dishes! 

NM: Father’s Day. My parents and son came to Salt Wood. One of my chef mentors was also here with his family. It felt nice to have the support from my family and community. I had the opportunity to greet everyone, hold my baby, and touch tables. There was a moment when I wanted to cry a little bit because I was so happy. Might have been the best memory of my career. 

LA: I will never forget when we lit the fire in Ámbar for the first time. It was a surreal experience watching the wood burn and the campfire smell fill the room. It was a great night watching the steaks cook above the embers of the fire.

Discover more unique culinary adventures and savor unforgettable flavors with Independent Collection Hotel & Resort’s dining experiences.