Mediterranean

Tiffany Hendrix is a chef, culinary educator, and operations and workforce development leader with more than 15 years of experience across foodservice, hospitality, and culinary training. A graduate of Johnson & Wales University with degrees in Culinary Arts and Foodservice Entrepreneurship, Tiffany’s career has included roles as Executive Chef, Chef Manager, Director of Dining Services, and Chef Instructor/Culinary Program Manager. Her work extends beyond the kitchen, combining culinary expertise with a passion for developing people and building strong programs. She has led culinary workforce training, curriculum development, recruitment, apprenticeship coaching, team development, and large-scale foodservice operations while helping emerging hospitality professionals build the skills and confidence needed to succeed. Today, Tiffany brings together her experience in culinary operations, workforce development, organizational leadership, and consulting to build sustainable systems that strengthen both people and the organizations they serve.

I cook the food of the Upper Midwest with a Basque grandmother looking over my shoulder. Eighteen years in professional kitchens took me from a garde manger station in Milwaukee to opening three restaurants in Chicago, and the thing I care about most has not changed: a dining room that feels like somebody's house, with cooking that could only come from this place. At Marrow & Ember we run a live-fire hearth, a small farm program with four growers in Michigan, and a kitchen where every cook rotates through the whole line within a year. I also consult on menu development and kitchen operations for opening teams who want a program that can survive its second year.