Tiffani Faison

Quick Facts

HometownNorthern Germany

Born in Northern Germany to a military family, Tiffani moved extensively throughout her childhood and her travels exposed her to a diversity of cuisines. She took her first job in the hospitality industry at the age of 14 in Northern California but the kitchen later caught her eye while working as a bus-er at a restaurant in Boston. Within a matter of months, she was the line cook for celebrity chef and restaurateur, Todd English, and was quickly promoted to Sous Chef. She eventually traveled and cooked side by side with English. Later, the acclaimed chef Daniel Boulud hand-selected her to open his first West Coast venture, Daniel Boulud Brasserie at the Mobil five-star Wynn Las Vegas Hotel. Viewing Boston as a home base, Tiffani moved to Nantucket to get back to the roots of restaurant cooking at the island’s Straight Wharf.  From there, she teamed up with her former mentor Todd English as Interim Executive Chef for a 400-room boutique hotel, worked as the private chef for actor Will Smith, and as a consulting chef for the firm “The Culinary Edge.” In 2010, Tiffani joined ROCCA Kitchen & Bar in Boston as Executive Chef and recently garnered three stars from The Boston Globe.