Beef cheeks changed Pastry Chef Tiffany MacIsaac’s life. She was 19 years old, working as a hostess at Michaels Restaurant in New York when her boss asked her to come in for dinner. The experience opened her eyes to the possibilities that food could be more than just nourishment; within a week she was staging in the kitchen on days off.
After graduating from the Institute of Culinary Education in New York City, MacIsaac baked her way through New York, working as a pastry assistant at Union Square Café, under pastry chef Deborah Snyder, before ILO and Tuscan Restaurant. She soon landed the position of pastry chef at CRU with Chef Shea Gallante. . MacIsaac was most recently the pastry chef at Allen & Delancey, where her desserts complemented her husband Chef Kyle Bailey’s savory dishes.
But MacIsaac and Bailey soon resolved to run their own kitchen and left the Big Apple for the Capital City’s first major beer-centric restaurant, Birch & Barley. MacIsaac’s baking marvels, which run the gamut from pretzel rolls to elegantly-re-imagined composed desserts and reworked childhood favorites, even lend themselves to beer pairings—the next frontier of the sommelier.
And she’s making headlines in the food section of notable publications such as The Washington Post, Serious Eats, The Washington Examiner, The Washington Post Express, and Washingtonian. MacIsaac has also been featured on the cover of Food Magazine, and was awarded the StarChefs.com 2010 Washington DC Area Rising Star Pastry Chef award. And if that isn’t enough, Birch & Barley was named Best New Restaurant of the Year by the Restaurant Association of Metropolitan Washington in 2010.