Although she has traveled around the world, Chef Tiffany Derry’s roots are planted firmly in the South. Her love of Southern cuisine is the basis for her lifestyle, brand, and restaurants.
As the chef and co-founder of T2D Concepts, Derry is the driving force behind the Shef Tiffany spice and apparel line, Roots Chicken Shak — which she plans to franchise — and Roots Southern Table.
Patrons at her restaurants may recognize Derry from her numerous television appearances, competing or advising on culinary shows such as Top Chef, Top Chef Junior, and Bar Rescue.
Derry earned her culinary degree from the Art Institute of Houston and participated in a study-abroad program that took her to Costa Rica, Mexico, Italy, France, China, and Hawaii. During her travels, she gained an appreciation for different cultures and cuisines.
However, it was her Southern roots that led to her restaurant concepts, Roots Chicken Shak and Roots Southern Table. Derry learned rich culinary traditions from her grandmother and mother while growing up in Beaumont, Texas. She also took inspiration from visits to her uncle’s farm in Louisiana.
“I didn’t know that spending so much time around the table was special,” says Derry. “To be in on all of the steps [of cooking], making that sun tea and all the special things we had. I hope the next generation will get a glimpse of [country living] one day. I know times are changing, but being in the country is beautiful. [Being there] helps you slow down and appreciate how nature works, that tomatoes don’t just ‘happen’ to be in the grocery store, and how much sunlight, water, tilling, and even pruning goes into getting food to the table. Those types of moments are special.”
That appreciation for fresh, natural foods is reflected in her restaurant offerings. Even though Roots Chicken Shak serves quick-to-make food items, it is not the typical frozen factory-fabricated fast-food fare. The restaurant serves up chicken wings, chicken tenders, and fries made from fresh ingredients, all cooked in duck fat for extra flavor and crispness.
The “Big Bird” chicken sandwich is trimmed with fresh kale salad, pickles, tomatoes, red onion, and herb mayonnaise stacked on a sweet potato bun.
There are currently two Roots Chicken Shak locations, one in Plano and one in Austin.
Roots Southern Table in Farmers Branch offers an upscale Southern food experience with Sunday dinner vibes. Derry describes the menu as “field-to-table eating” and food “prepared with a purpose.” The menu offers the season’s best, prepared with Southern and global flavors she has discovered during her travels.
Some of the current options on the menu include “My Mother’s Gumbo,” “Hoppin John,” Southern Greens, Oxtail Ragu, Gruyere Potato, Beet Salad, and Fried Plantains — fried in duck fat, of course.
“Roots is not something that quickly happened,” explains Derry. “I loved her (the restaurant) for seven years before she was ever here and consistently worked on the concept with my [business] partner, Tom Foley.”
Derry and Foley considered many things when they conceived of Roots, such as what makes a great restaurant, why people choose one restaurant over another, and the restaurant business trinity: great food, great beverages, and great service.
Not satisfied with overseeing just the basics, Derry carefully selected every detail of her restaurants, from designing the atmosphere to selecting the cooks.
“[We] made sure that the people we employ are diverse, from men to women, all cultures, and that different languages are being used in the restaurant and [staff] feel comfortable doing that. I know there are a lot of kitchens that don’t employ women in their kitchen, and that’s not okay,” says Derry. “I want to make sure that we are at the forefront of diversity. The other thing that I wanted to ensure was that we had connections to the community.”
It is vital to Derry that her restaurants provide connection, that they be a place where friends can catch up or where families can spend time together. At Roots Southern Table, Derry curates special events, such as book signings, wine tastings, and educational food experiences, giving diners memorable encounters that nourish the mind, body, and soul.
While Derry and Foley are changing what quality dining looks like, they are also working to change the food industry by advocating and lobbying for food policy and sustainability. Derry is an active member of Les Dames d’Escoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries, and a spokesperson for the James Beard Foundation’s sustainability efforts.
“We need to make sure that our farmers can continue. Farmers are getting older, and the next generations aren’t taking over,” says Derry. “The amount of food grown by our farmers is becoming less and less, and more food is becoming more processed in labs. To keep up with how much we’re eating, they are cloning fish, and people are eating cloned fish. There is a problem with the ecosystem as a whole. We have to start thinking about what we’re putting in our body, where we’re getting it from, and taking care of those doing the work.”
Derry also advocates for healthy food for all.
“In a perfect world, we [should] all have access, and it doesn’t matter where you come from or how much money you make for you to be able to eat that beautiful tomato,” she said. “People who have access to more money shouldn’t have better food. Our kids need to be able to learn properly, grow and be healthy. They need good nutritious food, which shouldn’t be for those who simply have money.”
For Derry, food is the alpha and omega of life — preparing it and bringing people together to enjoy it is her purpose and passion.
“A part of me is so excited to see Southern cuisine celebrated by people who are not from the South,” says Derry. “I spent a big chunk of my life hiding from my Southern roots because people made me feel like it was food that we needed to eat at home and didn’t deserve to be in an upscale setting. Now to see it being celebrated and honored and to see people come from all over to enjoy it is the most beautiful thing.”