Tiffany Derry was born in December 26, 1982 in Beaumont, Texas and graduated from the Art Institute of Houston in 2003 where she studied Applied Science in Culinary followed by stints in esteemed kitchens throughout Houston and Dallas including Pesce, Grotto Cucina Napolitano and Go Fish Ocean Club.Tiffany Derry began her culinary career when she was 15 in the International House of Pancakes (IHOP) and two years later became the youngest person to ever be in management there showing her leadership skills and commitment to her career.
Tiffany Derry competed in the well-known reality show “Top Chef” season 7 in Washington, D.C and won fan favorite. Derry expanded her fan-base and gained international notoriety achieving a place in the competition’s final four. Tiffany’s quiet confidence, warm southern charm, and culinary expertise made her a natural selection for Top Chef: All-Stars, where she was again a finalist.
In 2011, Tiffany Derry teamed with Patrick Halbert of the Halstin Group to open her first restaurant called Private|Social in the heart of Uptown, Dallas to much fanfare. The restaurant garnered much praise, including a 4-star review from The Dallas Morning News. The DMN also named Derry one of the “Best Chefs in DFW.” Derry has made appearances on MSNBC’s Melissa Harris-Perry and Food Network’s Bobby’s Dinner Battle.
In 2013, Derry parted ways with Private|Social to focus on Tiffany Derry Concepts (TDC), a company established to support Derry’s business and culinary ventures, which include television shows and partnerships with the world’s most recognized brands. Tiffany Derry is scheduled to air in a new Spike TV series, “Hungry Investors” in Spring 2014. Alongside with “Bar Rescue’s” Jon Taffer and Chef John Besh, the trio will seek out and help “diamond in the rough” failing restaurants meet their potential.
In addition, Tiffany Derry serves as a national spokesperson for the Art Institute’s Culinary Arts Program, and is a member of Les Dames d’Escoffier. Derry also gives back to the community by participating in programs with the Dallas Independent School District and The North Texas Food Bank.
Fried Green Tomato, Shrimp Ravigote, Radish Pico de gallo 6 Servings Tomatoes: 3 Green Tomatoes, ¼ inch Sliced Seasoned Flour(with creole Seasoning) 1 Cup buttermilk Salt & Pepper Preheat fryer at 350 degrees. Get three different bowls, two for …