Today we’d like to introduce you to Tiffany Derry.
Hi Tiffany, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I knew my purpose was to be in the kitchen from an early age. Growing up on my family’s farm in the South, farm-to-table eating wasn’t a trend, it was just how we lived—eating with the seasons, canning and preserving fresh-picked fruits and vegetables, fresh pies on the counter, never letting anything go to waste. My grandmother always welcomed us to her kitchen with love and taught me that cooking is more than just putting a few ingredients together—it’s a passion.
That passion stuck with me and is what drove me to apply to my first cooking job at IHOP when I was 15. I was denied from that role because I was a woman—they had me wait tables instead. I turned that disappointment into determination and kept my eyes set on the kitchen. One day when the kitchen was understaffed, I stepped in and stepped up. In just a short amount of time, I was promoted to kitchen management, making me the youngest person to hold a managerial role in the restaurant.
I’ve carried that sense of grit and determination throughout my career. I climbed the ranks through the male-dominated culinary world to cook in esteemed restaurants throughout Texas including Pesce, Grotto Cucina Napolitano, and Go Fish Ocean Club.
Now, I own a purpose-driven restaurant group, T2D Concepts, with my business partner Tom Foley. T2D operates Roots Chicken Shak, a fast-casual concept centered around my duck fat-fried chicken with locations in Austin and Plano, and Roots Southern Table, my homage to modern Southern cooking that opened in June 2021 in Farmers Branch.
I’ve been blessed with the opportunity to appear on national TV shows like Top Chef and Bar Rescue, which led to cooking appearances and media interviews that propelled me into the spotlight. This also provided me the opportunity to travel the world, feeding my hunger to explore and educate myself on other cultures. I’ve spent time in Costa Rica, Mexico, Italy, France, China, and Hawaii, honing my cooking skills along the way.
But for me, it’s not about the fame. If anything, these opportunities have provided me the platform and means to spread knowledge about issues I’m passionate about—food education and policy, waste reduction, gender and racial inequity, culture, and so much more. In fact, I founded T2D Concepts with purpose and impact at the core—our mission is to provide great food, great service, great conversation, and great impact. I believe time spent around the table with good food serves up an opportunity to discuss and address these important topics.
I continually strive to provide good food to the community, while pushing the boundaries of what it means to be a black female chef. This starts with ensuring those around me in need have access to good food. Throughout the pandemic, I worked tirelessly to keep my staff employed, and together, we helped feed those who were impacted by the pandemic and gave back to the front-line heroes who kept our city safe.
When Texas was devastated by the snowstorm and power outages, I sprang into action to support. As soon as I got power at the restaurant, I just started cooking. Within just a few days, we had handed out hundreds of free hot meals to anyone who needed it. And thanks to the support and donations from the community, we were able expand our efforts and donated over 1,000 meals.
I’m also committed educating about topics that are crucial to the future of food and our environment. I’m a firm believer in knowing where your food comes from and I continue to spread the word. I work with the U.S. Embassy and James Beard Foundation as an ambassador to fight for sustainable food policies and advocate for equitable food access.
I continue to work in the name of the food to ensure that people have enough, that restaurants keep growing, and the government keeps learning about everything food can do for a community.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It hasn’t been an easy road rising through a male dominated industry. As a black female, I didn’t have many role models who looked like me. I faced many other instances of racism and setbacks throughout my career, but my love for food and passion for serving others is what keeps me going.
My most recent – and probably biggest struggle – was operating my existing restaurants (Roots Chicken Shak) and opening a new concept (Roots Southern Table) during a global pandemic, which presented many challenges, both personally and professionally, I haven’t faced before. Mandated shutdowns caused significant revenue losses and opening delays, forcing us to get creative and pivot to make it work. With the help of my business partner Tom Foley and amazing team, we rallied together to overcome the obstacles. I’m proud to say that through it all, we didn’t have to lay off any employees and brought the new concept to life despite challenges brought on by the pandemic.
Appreciate you sharing that. What else should we know about what you do?
Beyond my appearances on Top Chef and Bar Rescue, I’m probably most known for my duck fat-fried chicken. It was such a hit on my menu at Private|Social that I created my fast-casual concept Roots Chicken Shak around this dish – we serve it in a variety of ways, from whole birds, to sandwiches and salads.
I’m passionate about redefining Southern food. My new concept, Roots Southern Table, is an homage to my culinary upbringing in the South, with modern influences and global flavors. I want to show people that Southern food is about so much more than down home comfort food, like mac and cheese. Southern cuisine is about land, about the water, about the people who live in the South and what they contribute to Southern cuisine – it’s about who’s stirring the pot.
I’m also committed to driving social good to create opportunities for women and minorities, as well as serving my community to ensure everybody has access to good food and that no food goes to waste.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
I’m a crazy adventurous eater – I’ll try anything once. Some of the wildest things I’ve eaten include snake on a stick, scorpion, and traditional 100-year-old eggs.
Contact Info:
- Website: https://www.t2dconcepts.com/
- Instagram: https://www.instagram.com/mastercheftd
- Facebook: https://www.facebook.com/ChefTiffanyDerry
- Twitter: https://twitter.com/MasterChefTD
- Other: https://www.rootssoutherntable.com/
Image Credits
Headshot – Kevin Marple Food Photos – Alyssa Vincent
