Chicago Il

I’m the owner and operator of Vanille Patisserie, a Chicago-based French pastry shop that I’ve had the privilege of leading since 2011. As a classically trained pastry chef, I’m involved in all aspects of the business, from planning and product development to sales, marketing, and the overall guest experience. Over the years, I’ve worked to grow Vanille into a business rooted not only in beautiful French pastry, but also in hospitality, community, and giving back. I’m passionate about honoring the tradition and technique of French pastry while creating an experience that feels warm, welcoming, and approachable. I’m incredibly proud of the recognition Vanille and I have received over the years, including being named the #1 Retailer in Lincoln Park and being recognized by Time Out as one of the best bakeries in America. I was also honored to be the first female business owner to receive the James Tyree Emerging Business Leadership Award in 2016, named a Woman of Influence by the Chicago Business Journal in 2019, awarded the prestigious Ordre du Mérite Agricole by the French government in 2021, and recognized by Enterprising Women as a 2023 Woman of the Year Award winner. Before pursuing my passion for pastry, I earned my bachelor’s degree in psychology from the University of Michigan-Dearborn. I later graduated from Chicago’s French Pastry School and completed the Goldman Sachs 10,000 Small Businesses Program. Outside of Vanille, giving back and staying connected to my community are very important to me. I’m involved with several nonprofit and community organizations, where I’ve had the opportunity to serve as both a board member and volunteer. I’m grateful to be able to use my experience as a small business owner to support the community that has supported Vanille for so many years.

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.