Originally from Beaumont, Texas, Tiffany Derry became known as the executive chef at Go Fish Ocean Club. She started her culinary career at 15 at IHOP where she learned to do things quickly, eventually rising to become the younger management person there at 17. She competed in ACF competitions to help pay for culinary school where she emerged top of her class.
She got her seafood training from Houston’s Pesce Restaurant, eventually becoming the Executive Sous Chef of Grotton Cucina. She returned then to the Art Institute of Houston do teach cooking. In 2008, she was named Executi8ve Chef of the Dallas hotspot Go Fish Ocean Club. Her favorite recipe is her spring risotto. She gained fame for being one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. Eliminated on the 12th episode, she was soon asked to return to the All Star version of the show in 2010. The next year, she made a trip to Washington, D.C. to visit the members of the Congress. While there, she discussed the importance of culinary arts programs to today's youth.