Tytania Rose
The world has certainly been Chef Tytania Rose’s oyster in her pursuit to master the art of fusion cooking. Pairing a love of travel with a passionate interest in vegetarian, macrobiotic and organic cooking, Tytania has taken cooking classes and done extensive study in Tulum, Mexico, Chiang Mai, Thailand, Bali, and Japan.
Through the New School’s cooking program, Tytania was also influenced by the styles of chefs Josh DeChellis of the Upper East Side’s Jovia, and Nils Noren of Aquavit. Adding these experiences to her list of mastered cuisines, Tytania has a lot of material to pull from when creating world-inspired, healthy foods for her clients.
Raised as a non-dairy vegan, Tytania prides herself on taking “foodie” recipes and creating delicious, healthy alternatives. Tytania is not afraid to venture outside of the Manhattan area to find exactly what she wants for a certain recipe. Her cooking tryout with My Chef Direct involved going to 3 different places in search of organic seaweed!
Chef Tytania is naturally drawn to the aesthetic of her creations, which makes sense, as she is also a trained textile designer. Graduating with a BFA in Illustration from Parsons School of Design, Tytania pulls experience from each background when creating her menus.
In her free time, Tytania works with a non-profit focused on rescuing women from human trafficking in Southeast Asia. She started a program called “projektburma” that teaches women the craft of embroidery for tailoring accessories using eco-friendly materials.
