Chef Tiffany Derry looks forward to the best of each season and all the flavors of the freshest catches from oceans and streams - and incorporating the finest vegetables and spices - into wonderful, flavorful dishes at Go Fish Ocean Club.
Chef Derry now leads the fine dining culinary team at the elegant Go Fish Ocean Club, where the team is preparing a brand new menu and the debut of a fantastic brand new location at Alpha and Noel Roads near Galleria Dallas.
Chef Derry says, "Food runs through my veins from my ancestors to me. My family lives and communicates through food. I love food and the entire restaurant business."
Her leadership skills in the business were evident at an early age. She began working in restaurants at age 15 and by age 17 was the youngest person to ever be in management at International House of Pancakes.
Upon high school graduation, Chef Derry went to the Art Institute of Houston. There, her love for cooking grew, and she began entering chef competitions. Derry was also president of the Great Chefs Club and a member of the American Culinary Foundation Junior Chefs Team.
Her first job out of AIH was at Pesce Restaurant, owned at the time by the Carrabba brothers. "My executive chef, Mark Holley, taught me so much about the business, food and life," Chef Derry said. "He was one of the few African-American chefs doing fine dining very well and I was proud to be there. I did what I do best: I watched, listened and worked my way up to the top." Chef Derry started as Garde-manger (cold items) and worked every station on her way to Jr. Sous Chef.
Doors opened wide when the restaurant was bought by Landry's Corp. Chef Derry worked her way to Executive Sous Chef at Grotto Cucina Napolitano. "I was able to travel and open new Grotto concepts for the company," she said. "I created menus, helped develop floor plans and hire for various locations all over. I mainly worked with Landry's Signature Restaurants and that was exciting."
Chef Derry eventually moved to Dallas and was a teacher at the Art Institute of Dallas Culinary School. "Most importantly I taught them the business, what it means to want something and go for it with all you have," Derry said. "Everything I taught them I practice myself. I have a great support group around me and Chef Holley still supports me with his wisdom. I am a representation of what hard work, commitment, and seeking knowledge can do."
Chef Derry brings that work ethic and commitment to Go Fish Ocean Club and particularly anticipates creating exciting menus. "We want our guests to look forward to the changing seasons because it means our menu is changing as well," Derry said. "Our signature dishes depend on what time of the year you visit us. The Lobster Cappuccino is bursting with flavor. The Tuna Tasting allows you to experience the true flavors of tuna. Jerk Grilled Whole Fish is one of my favorites, and the Seafood Bouillabaisse is always a winner."
Chef Derry is already working on the new menu to serve loyal clientele at the current Go Fish location, including a Soft Shell Crab Sandwich (seasonal item) and Tuna Tasting, a Trio of Tuna Tartare with lemon truffle vinaigrette, Tuna Carpaccio, a classic recipe with caviar, salt and olive oil and Five Spice Tuna with sesame seeds, Chinese five spice seasoning and seaweed salad.
Southwest flavors are infused in the Ceviche Trio, featuring Citrus-marinated shrimp with peppers and mango, sea bass with avocado, tomato and jalapeno and Yellowtail tuna with fennel, daikon and ponzu sauce (citrus soy sauce). Or enjoy bouillabaisse, a seafood stew of scallops, lobster, shrimp, mussels, clams, saffron and tomato broth, along with pan seared sea bass, served with a potato croquette, spinach and clam chowder sauce.
For the steak lover, Chef Derry has created a signature Cowgirl rib-eye, trimmed and Frenched, served with onion rings and mushroom ragout.
Chef Derry also has created a fantastic Chocolate torte, semi freddo with frozen cream and fresh berries.
Sterling service and an evolving menu with fine and fresh recipes will be benchmarks of Go Fish, Derry said. "The overall experience at our restaurant is what guests will talk about: Our New American Cuisine is exceptional, service to be commended and the atmosphere at our new location will take you to another place."
"To be honest I love all seafood when it is prepared correctly," Derry said. "Seared, grilled or even poached - I like all of these techniques, but the key is the ingredient and that is what Go Fish offers: well-prepared food made with the finest ingredients."