Chef Rose Tuttle

Growing up between trout fishing trips with her dad in Southern California and canning strawberry jam on her family’s farm in Maine, Rose developed a deep connection to nature and sustainable food at an early age. That grounding in seasonal, homegrown ingredients shaped her path in the culinary world.

After attending baking and pastry school at the California Culinary Academy, Rose began her professional journey in San Diego before heading to the Bay Area to work in some of San Francisco’s top restaurants. Her passion eventually led her to New York, where she spent a decade exploring the world of savory cuisine and deepening her commitment to sustainable practices.

Rose’s dedication extends beyond the kitchen. As a former Resident Chef at The HOG Farm in Brookhaven, NY, she has embraced a full-circle approach to food—supporting soil health, reducing waste through composting, and educating others on how food systems can be regenerative from seed to service and back again.

Whether crafting a nourishing meal or transforming scraps into compost, Rose brings care, intention, and respect for the earth to everything she does.