Tiffany, a native Texan, definitely flaunts the “Don’t Mess with Texas” attitude with a warmth and charm that makes everyone want to visit her home state. She began working in the kitchen when she was 15 at IHOP where she learned speed, and by 17, her leadership skills in the business were evident as she became the youngest person to ever be in management there. She competed in ACF competitions to help pay for culinary school where she finished in the top of her class. In addition, she received her seafood training from Houston’s Pesce Restaurant while still in school. Shortly after graduation, she went on to become the Executive Sous Chef of Grotto Cucina. Next, she returned to the Art Institute of Dallas to do her other passion: teach culinary. In 2008, Chef Tiffany was named Executive Chef of the Dallas hotspot Go Fish Ocean Club, which has received many accolades. Dijon, Creole mustard, champagne vinegar, kosher salt and Creole seasoning are the five ingredients she always has on hand. Chef Tiffany and her husband Mark, newlyweds, live in the Dallas area.