Tiffany Derry was born and raised in Texas, and the successful Food Network chef, host and restaurateur remains true to her roots, living in Dallas today. She developed an appreciation for soulful flavors and fresh ingredients during her formative years on her family farm. Since then, the James Beard finalist alchemized her culinary passion into a successful career, opening several restaurants and creating the Shef Food + Wine Festival. You may recognize Tiffany from her many Food Network appearances where she’s served as a competitor, judge and host on shows like Chopped Junior, Bobby’s Triple Threat, Tournament of Champions, Worst Cooks in America and Wildcard Kitchen.

Read on to learn everything about Tiffany, including how she managed an IHOP restaurant at 17 years old and her journey to becoming a television staple, opening three successful restaurant chains and starting a star-studded food and wine festival.

History and Background

Southern flavors and hospitality run deep in Tiffany’s DNA. The talented Food Network chef, restaurateur, social justice advocate and mother was born in Beaumont, Texas. Her family moved to Beaumont from nearby Port Allen, Louisiana, and their Creole flavors traveled across state lines with them. Tiffany grew up on her family’s farm and discovered her passion for creating fresh, flavorful farm-to-table meals from a young age. Throughout her childhood, Tiffany spent time in her grandmother’s kitchen, learning the ins and outs of cooking and discovering the art of preparing food for the ones she loved.

At just 15 years old, Tiffany applied to her first cooking job at a local IHOP. She says she was denied the position because of her race and gender, and hired as a server instead. Eventually, though, the kitchen became short-staffed, and Tiffany stepped in and proved she was just as good — if not better — as her white male counterparts. By 17, Tiffany was promoted to kitchen management and became the youngest manager in the restaurant to date.

After graduating from high school, Tiffany enrolled at the Art Institute of Houston and earned a culinary degree. She deepened her knowledge of global flavors and techniques while studying abroad in China, Costa Rica, France, Hawaii, Italy and Mexico. She graduated from culinary school in 2003 and snagged a position at award-winning Pesce in Houston. She impressed Pesce’s owners and earned a corporate chef position after just a few years.

Tiffany moved to Dallas in 2006 and scored her first executive chef role at Go Fish Ocean Club. Her bright, bold and inventive dishes were celebrated by local critics and left Dallas patrons abuzz, too. And, one day, while leading the Go Fish Ocean Club kitchen, Tiffany received a call from a production company that changed her career trajectory forever. This conversation led to her making her television debut competing on Bravo’s Top Chef. She came in fifth place during Season 7's competition and walked away with the impressive title of “Fan Favorite.”

Shortly after returning to the Go Fish Ocean Club kitchen, it closed unexpectedly, leading Tiffany to open a restaurant of her own. She joined two local hospitality experts to open her first venture, Private|Social, in 2010. The restaurant remained open for just under three years, and the experience revealed to Tiffany how important it is to be discerning and selective when entering business partnerships.

In 2013, Tiffany founded Tiffany Derry Concepts to support her culinary, television and brand partnerships. After three years, Tiffany partnered with Tom Foley and founded T2D Concepts, which encompasses her spice line, Derrywear apparel line and restaurant concepts.

Tiffany made several television appearances during this time and eventually found her way into the Food Network kitchen. She’s served as a competitor, judge and host on several fan-favorite shows, including Chopped Junior, Bobby’s Triple Threat, Tournament of Champions, Worst Cooks in America and Wildcard Kitchen.

Family Life

Tiffany lives in Dallas, Texas. She is the proud mother of son Jaren Mitchell, who is in his 20s but will always be her “baby boy”! Recently, Tiffany shared that Jaren earned his second master’s degree, and she celebrates his accomplishments as often as possible. When she’s not on set at Food Network or hard at work running her restaurant empire, she’s traveling the globe for fresh culinary inspiration and advocating for equity in her community.

Tiffany's Food Network Shows

Tiffany has brought her standout Southern flavors and positive outlook to many Food Network shows over the last decade. She’s stepped into the kitchen as a competitor, judge and host in bingeable shows, including Chopped Junior, Chopped: Battle Italiano, Bobby’s Triple Threat, Tournament of Champions, Worst Cooks in America and Wildcard Kitchen.

Bobby's Triple Threat

Tiffany sat shoulder to shoulder with Brooke Williamson and Michael Voltaggio on the cushy cobalt couch as a founding Titan on Bobby’s Triple Threat. She battled against emerging chefs for three seasons and wowed her peers with her elevated, globally influenced Southern cuisine.

Tournament of Champions

Tiffany showcased her formidable culinary skills and Southern flavors on Seasons 3 and 4 of Tournament of Champions.

Worst Cooks in America

Tiffany got her first taste of abysmal American cooking when she co-hosted alongside the legendary Anne Burrell on Worst Cooks in America Season 27. She returned to the trenches with Jeff Mauro to mentor a group of culinarily challenged celebs on Worst Cooks in America: Reality Check.

Chopped Junior

Tiffany served as a guest judge on Chopped Junior during Seasons 1 and 3. She evaluated young chefs throughout a series of unique culinary challenges that required them to incorporate unexpected flavors and prepare challenging proteins.

Chopped: Battle Italiano

Tiffany joined the judges' table alongside Gabriele Bertaccini and Scott Conant to judge competing chefs on Chopped: Battle Italiano.

Tiffany's Restaurants

Tiffany founded Tiffany Derry Concepts in 2013 to support her culinary business and other branding and television pursuits. Three years later, Tiffany co-founded T2D Concepts with her business partner, Tom Foley. Together, Tiffany and Tom operate several restaurants with a spirit of service and a desire to drive social change in the community by bridging the gender and racial wealth gap. One of the ways they do so is by utilizing a forward-thinking franchise model designed to make ownership accessible for minorities.

Roots Chicken Shak

Roots Chicken Shak is home to Tiffany’s famous duck fat-fried chicken. Tiffany has opened three locations across Texas, serving patrons her signature crispy chicken strips, wings and nuggets. Soulful sides include mac and cheese, collard greens, duck fat fries, and red beans and rice. And for dessert? Fresh banana pudding, of course.

Roots Southern Table

Roots Southern Table offers Tiffany’s soulful Southern flavors in an elevated fine-dining setting. Alongside her duck fat-fried chicken, patrons have their pick of Tiffany’s signature supper entrees, such as the Charred Red Cabbage Steak, Winterfrost Wagyu NY Strip and Beef Short Ribs. There are three expertly executed side dishes: Fried Yams With Garlic Butter, Roasted Garlic Pommes Puree and Shrimp Fried Rice, plus a decadent dessert menu to finish your meal. With options like Tiffany’s Passion Fruit Mousse, homemade ice cream and Orange Juice Cake, you’re guaranteed to satisfy even the choosiest sweet at the table.

Radici Wood Fired Grill

Fun fact: Radici means “roots” in Italian! While Roots Chicken Shak and Roots Southern Table reflect Tiffany’s Southern background, Radici Wood Fired Grill was created as a nod to her T2D Concepts business partner Tom Foley’s family table.

“When Tiffany and I were sharing time running Roots Southern Table, Tiffany asked me what I remember about my family table growing up,” Tom explains on the Radici Wood Fire Grill website. “That's easy, pastas and red sauces, the influence of my mom and her family from outside of Naples. We talked about how those memories bring smiles, even if times were tough. Tiffany said, ‘Let's recreate your table!’”

Tiffany combined her Italian cuisine expertise and appreciation for seasonal ingredients to create a classic, comforting menu. Elevated antipasti offerings include Rosemary & Garlic Confit Focaccia, Tortellini in Brodo and Polpette in Pomodoro Sauce. Pasta dishes range from Spicy Arrabiatta and Bolognese to Lobster Ravioli and Oxtail Ragu — all of which are perfect to share with the table before diving into one of the wood-fired entrees. Our recommendations include Rosewood Wagyu Skirt Steak, Chicken Marsala, Striped Bass or the classic Chicken Parmesan.

Shef Food + Wine Festival

Tiffany and Tom founded the Shef Food + Wine Festival in Grand Prairie, Texas. The black-owned annual festival is an immersive culinary experience packed with star-studded appearances from Food Network chefs, James Beard winners and successful restaurateurs. Events include a Grand Tasting, VIP Access, themed experiences and celebrity chef meet-and-greets. Familiar faces from the most recent Shef Food + Wine include Kwame Onwuachi, Michael Voltaggio, Carla Hall, Ayesha Nurdjaja and Duff Goldman.

Fun Facts

• Her birthday is December 26, making her an industrious and ambitious Capricorn.
• She was born during the Year of the Dog and embodies the associated traits, including sincerity, compassion, loyalty and confidence.
• She landed her first job at IHOP at 15 years old and, just two years later, Tiffany became the youngest manager at the restaurant.
• Although Tiffany was born and raised in Texas, her family hails from Port Allen, Louisiana, and their soulful flavors influence her culinary creations to this day.
• In 2022, Tiffany was a James Beard Awards finalist for "Best Chef: Texas" and "Best New Restaurant" for Roots Southern Table.
• She adores her son, Jaren, and celebrates his wins every chance she gets!

Tiffany's Philanthropic Work

Philanthropy and social activism play a major part in Tiffany’s life, and she is passionate about uplifting and advocating for others. She commits much of her time to lobbying politicians to pass healthy food policies.

Tiffany is a spokesperson for the James Beard Foundation’s sustainability efforts, is an educational ambassador for the US Embassy and serves on the boards for the National Restaurant Association and Les Dames d’Escoffier. She also supports No Kid Hungry and MAPP, and has created culinary scholarships to support upcoming chefs through the success of her Shef Food + Wine Festival.

Tiffany's Recipes