50 Leading Women: Tiffany Derry
In honor and celebration of our Women’s Division‘s 50th Anniversary, we will be spotlighting 50 Leading Women making an impact, raising their voice, and leading the next generation of women in the workforce and Plano community.
Introducing, Tiffany Derry, Chef, Restaurateur, TV Personality, & Social Justice Advocate. Tiffany is the Founder of Tiffany Derry Concepts and Co-Founder of T2D Concepts the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table, and ‘Shef Tiffany spice and apparel line. Denied from her first cooking job at the age of 15 because of her race and gender, Tiffany has risen her way through the culinary ranks to run her own restaurant concepts, appear on national television, and cook for President Obama at the White House. Tiffany earned her culinary degree from the Art Institute of Houston and went on to cook in esteemed kitchens throughout Texas including Pesce, Grotto Cucina Napolitano, Go Fish Ocean Club, and Private|Social. Tiffany then decided to break out on her own and founded Tiffany Derry Concepts in 2013, a company established to support her business and culinary ventures including television shows and brand partnerships.
In 2016, Tiffany and her business partner Tom Foley founded T2D Concepts, which operates her restaurant concepts and spice and apparel line. Fueled by a spirit of service and a deep-rooted hunger to drive social change, T2D aims to bridge the gender and racial wealth gap in the
hospitality industry through the power of good food and meaningful dialogue around the table. The pair operates Roots Chicken Shak, initially launched in Legacy Hall, a fast-casual concept centered on Tiffany’s famous duck fat-fried chicken with a scalable footprint designed to give minorities an opportunity for ownership, as well as Roots Southern Table, a fine dining establishment that pays homage to Tiffany’s Southern culinary heritage that has been lauded as one of America’s top restaurants by Esquire and The New York Times.
Tiffany is also a fierce advocate for social justice and equity across gender, race, and food access. She spends much of her spare time lobbying politicians to pass sustainable and healthy food polices—she was integral in getting the farm bill updated in 2013. Tiffany serves as a member of Les Dames d’Escoffier, a spokesperson for the James Beard Foundation’s sustainability efforts, a board member for the National Restaurant Association, an educational ambassador for the U.S. Embassy and supports No Kid Hungry and MAPP.
1. Describe your leadership style and how you lead others.
I believe in teaching. I am very clear on what results I’m looking for and believe that everyone should have a say for how things are done. When I am teaching, I always ask for input and ensure who I am teaching understands the task. Then, I always follow up. If we’re doing something together the first time, I may do it with them. The second time, I will let them take the lead, and the third time, it’s all on them.
2. How can women develop their leadership skills in the workforce?
We need to be clear on what we want and not be concerned with saying things the way that people tell us or want us to say it. Part of it is also finding mentors that can help you get to where you want to go or making the effort to work on the things that you may not be as strong at. Whether it’s online training, self-help or reading – become the steward of your own right. Make sure that you work on those things that aren’t the strongest parts of you and always strive to be better.
3. What are the most important decisions you make as a leader?
When we take care of our team, our team takes care of us. I care very strongly for people we work with and want to see them get better. Because of that, they enjoy the work they do and I enjoy seeing their growth.
4. What has been one of your biggest joys as a leader?
I love when my employees reach their goals and when they’re excited about what they’re doing. There was one woman who started working with us and had little experience, but she worked hard and worked her way up through the restaurant. Eventually, she started managing and one day, she was offered a job that was an incredible opportunity for her and her family. She gave us a lot of credit and felt that because we believed in her and gave her so much, she was able to take her career to a place that she never saw herself having.
5. What has been your greatest career disappointment? What did you learn from it?
Because I care for my employees, there have been times when an employee left and I didn’t feel like it was the right time. It is sad to see them go, but the heart of the lesson is that everyone is with you for a season. I had to become better about knowing when their time is up and either letting them go or pushing them to go on. Either way, I am always thankful for the time that we do have together.
6. What strategies could be used to promote inclusion in the workplace?
Listening to everyone, not just leadership. One approach is to take polls anonymously where people can freely and openly express their feedback. People may have different ideas or suggestions that they aren’t as comfortable sharing with you face-to-face.
I also think that we have to listen more and have a little more empathy for everyone. At the same time, because we have that empathy and sympathy, we can now demand more. We’re all clear. I know what you need because you’ve communicated that and you know what your job is.
7. What advice would you give your 25-year-old self?
25 was a great year for me personally – it was my first year with Top Chef and the year I opened my first restaurant. I would just tell myself to keep working hard and that it’s all going to work out. Enjoy the process and the journey, don’t get caught up in the end goals and timing of everything. You got this girl.
8. What advice can you give to the next generation of female leaders?
We need them. This industry needs them, the world needs them. Let their voices be known. There is a space and place for them. Keep working on the craft, doing what’s necessary, and it will all work out.
9. Who inspired you and why?
One of my biggest inspirations has always been my mom. In addition to her, I was also inspired by Chef Mark Holley. It was the first time that I ever saw an African American in the role of a chef in a beautiful, fine dining restaurant. I didn’t have other women chefs to look up to and didn’t know any other black chefs at all. Chef Mark was the closest I could get to that. It felt good to know that if he could do it, I could do it too.
10. What do you want to be remembered for?
A woman who happened to be in the hospitality industry who changed the game. A woman who wasn’t given the opportunity in the very beginning and because of that, lifted and shifted her whole mindset about the industry. I hope that the work I’ve done has made the road just a little bit easier for other women coming up.
