Meet Chef Tiffany Leong

Chef

What year did you join Brigaid?

2021

What were you doing before Brigaid?

Most of my career, I was a chef in small farm-focused, independent restaurants. My final year prior to Brigaid, I helped manage the kitchen and front-of-house operations for a fast casual café in Denver.

What’s the biggest misconception about your job? 

The biggest misconception about my job with Brigaid is that change is immediate. In the institutional space, change and progress are neither quick nor linear, so embracing small wins and having grace and positivity is integral in the process.