About me
Tiffany Ann was born in Miami, Florida. A beautiful place enriched with a diversity of people, cultures and food. It was there where she fell in love with the Culinary Arts. Inspired by her parents and hometown, she developed a passion for the kitchen. Taking her drive and ambitions with her, she enrolled at Le Cordon Bleu College. Under the watchful eye of professional and accredited chefs, she mastered her art form. Tiffany Graduated in May of 2012 with an Associate's Degree and Certified ACF & Food Safety.
After her first accomplishment, she had the honor to work in some of the top restaurants in South Florida. Restaurants such as Zuma and also having the pleasure of being one of the first chefs to work in Katsuya following its debut in January of 2012. She then joined an upmarket restaurant serving classic, Regional Italian fine dining cuisine called “iL Molino NY” at the 5 star Acqualina Resort & Spa in Sunny Isles Beach.
In 2014, Acqualina Resort located in Sunny Isles Beach, achieved the Forbes Travel Guide 5 Star Award for 2 consecutive years. This prestigious award was only possible due to Chef Tiffany Ann's hard work and dedication to her team. Awarded to her was her first star as a Chef. Continuing on she expanded her talent in joining another opening, the next generation urban resort called The Miami Beach “EDITION” in October of 2014.
Working with a three star Michelin Chef Jean George, and his 5 start team in the restaurant called “Market”. She Represent the face of the restaurant with "Edition Magazine". Moving on to a great opportunity, She is now a Head Executive Chef at " Wolsen Caffe" located on Sunny islesh beach, where there is a tropical weather on a daily bases. With such progress and Success, she had the pleasure of getting interviewed and printed on an article from "Time Magazine" and "Miami Family" representing Fresh and organic healthy food. She is currently following her passion at "Wolsen Caffe" with a great team.
Over the past 9 years she has had the chance to explore various kitchens throughout her journey, where she has experienced different flavors and gastronomic cultures allowing her to reinvent herself in this fast growing industry. She has an inclination and the influence of Japanese cuisine, Seafood, Shellfish, molecular gastronomy.
The recipes contributed by Chef Tiffany Ann are a blend of freshness, flavor and temptation that aim to reach from the simplest to the most exquisite culinary tastes.
"Every day I try to improve... What motivates me is the love I have for what I do."
