Tiffani Faison has taken over Boston’s historic Fenway neighborhood with her critically acclaimed trio of restaurants, Sweet Cheeks Q, Tiger Mama and Fool’s Errand. Her 2018 and 2019 nominations from the James Beard Foundation for Best Chef in the Northeast are no surprise given her wide range of culinary skills, innovative style and ability to create delicious new twists on classic dishes. Corporate Essentials is pleased to offer signature recipes created by Chef Faison this month as a part of our Featured Chef office catering program with Martin + Fitch.
Early in her career, Tiffani honed her craft under chefs Daniel Boulud, Alain Ducasse, and Todd English. In 2006 she made a name for herself when she was cast in the first season of Bravo’s Top Chef, placing as runner-up. Faison used that momentum to propel herself into prestigious kitchens around the country: Nantucket, New Orleans, Los Angeles, San Francisco, and finally back to Boston in 2010.
Once back in the Bay State, Tiffani accepted a position as Executive Chef at Rocca Kitchen & Bar. Under her direction, the Italian restaurant was awarded a three-star review from The Boston Globe and led Faison to her dream of opening her own restaurant.
Taking the Fenway Neighborhood by Storm
On her culinary career, Tiffani said, “I love that it’s always changing. It’s not linear. It’s the only thing that simultaneously challenges me and satisfies me.” If anyone exemplifies the ever-changing, challenging environment of being a Chef/Restaurant Owner, it is Tiffani Faison.
Not only has she managed to open arguably one of the country’s best Southern barbecue restaurants (squarely in New England), but also a restaurant focusing on the unique and complex cuisine of Southeast Asia. Two totally opposite culinary specialties – and she’s succeeded at both.
Sweet Cheeks Q
In 2011, Tiffani opened Sweet Cheeks Q, a restaurant inspired by her time spent in Texas during her childhood and her love for Southern BBQ. Her take on a favorite American cuisine in the heart of Red Sox territory was an instant success and awarded “Boston’s Best Barbecue” by Boston Magazine for six straight years, as well as a three-star review from The Boston Globe.
For all the biscuit lovers out there, Tiffani’s got you covered with huge, buttermilk biscuits served with a side of honey butter. Forbes deemed them “The World’s Best Biscuits”, saying, “this is the proto-biscuit, pure biscuit goodness, the very definition of biscuitness, and in short, it’s not just the best biscuit I have tried, it’s the best biscuit I can imagine.” That sounds pretty definitive to us.
After extensive travels to Southeast Asia, Tiffani expanded her culinary expertise and opened Tiger Mama in December of 2015. Located down the street from Sweet Cheeks, Tiger Mama incorporates Thai, Vietnamese, and Malaysian cuisines, showing that Tiffani Faison can do it all.
Her short-rib crudo and pad gra pow are among the countless other menu items constantly raved about. In April of 2016, The Boston Globe proclaimed in its review of Tiger Mama, “after one bite, there will be another, and another, and then you will find yourself helplessly, insanely ordering dish on top of dish on top of all that you’ve already ordered.”
In August of 2018, celebrated chef and restaurateur Tiffani Faison and wife/business partner Kelly Walsh opened their newest venture, an adult snack bar – Fool’s Errand – in Boston. With an irreverent menu and an intimate, standing-room only experience, Fool’s Errand crosses into new dining terrain with inspiration from some of Faison and Walsh’s favorite European tapas bars found in Paris, Madrid and Barcelona.
“Fool’s Errand is providing a fresh perspective; we’re doing things a little bit differently than we do in the States; and asking that our guests let down their hair, break bread with strangers, and snack to their heart’s content — whether that be a quick bite or the entire night. I am excited by the conviviality and fun of Fool’s; it’s just the right balance of relaxed and raucous, and the kind of evening that Kelly and I crave,” says Tiffani.
The Boston Globe recently praised the restaurant in its review for its “sparkling personality” and originality while Boston Globe Magazine deemed it among “The Best New Restaurants of 2018.”
Awards & Achievements
With a resume like this, it comes as no shock that Tiffani’s been recognized dozens of times for her accomplishments. In 2016 she was awarded Best Chef in the category of “General Excellence” by Boston Magazine, as well as named to Boston Business Journal’s Power 50 List: The Game Changers. Power 50 List: The Game Changers. Tiffani also sits on the Board of Directors for Women Chefs & Restauranteurs, an organization dedicated to advancing women across the culinary industry.
She has appeared as a guest judge on The Food Network’s Chopped and Chopped Grill Masters and has had a number of appearances on NBC’s TODAY show as well been covered by People Magazine, Entertainment Weekly, USA Today, Vogue, US Weekly, Sports Illustrated and Food & Wine, to name a few.
Tiffani excels when it comes to putting her own twist on classic entrees, always crafted with care and bursting with exceptional flavor. At Corporate Essentials, we are honored and thrilled to have Tiffani create dishes for our catering clients this month.
Whether roasted sirloin in a spicy chili rub or a light and flavorful farm salad, Faison’s creations translate as the perfect lunch for any office – and now you won’t have to travel north to Boston to enjoy it!
About Martin + Fitch Catering
Whether an office is looking to supply food for an occasional workplace party, a regular Friday happy hour or daily grab-and-go lunches, Martin + Fitch is able to deliver. With menus changing daily and inspired by the seasons, Martin + Fitch is able to provide delicious, better-for-you meal options for employees. In addition to office catering, Martin + Fitch will continue to act as a boutique catering and events company. From photo shoots and drop off catering, to large full-service events, Martin + Fitch can help you choose your venue, hire staff and design the space.