Tiffany Burnett
As Chef de Cuisine of Bouchon Bakery in New York, Tiffany Burnett oversees and coordinates all aspects of the savory production team for both the retail market and its adjoining café. She ensures that all food and products consistently reflect Chef Keller's philosophy and standards.
Burnett first came to the Thomas Keller Restaurant Group in January of 2003, working as an extern in The French Laundry kitchen. During her four month stay there, she was trained in and diligently worked through each kitchen station, including pastry. In March of 2004, she graduated from the Culinary Institute of America at Hyde Park in New York, and by April she was hired on as Pastry Chef de Partie for Per Se, working alongside Executive Pastry Chef, Sebastien Rouxel. She then travelled to Yountville, CA to serve as Sous Chef at Bouchon. Because of her consistent enthusiasm and focused dedication, Burnett was promoted to Chef de Cuisine of Bouchon Bakery in January of 2010.