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2018 & 2018 James Beard Foundation finalist as Best Chef: Northeast, Chef Tiffani Faison began her career working under such renowned chefs as Daniel Boulud, Alain Ducasse, and Todd English. In 2006, early into her career, she was cast on the very first season of Bravo’s Top Chef, and placed as runner-up. From there, she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.
She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway’s revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laid-back Southern charm and addictive offerings: Berkshire Pulled Pork, Great Northern Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has since been awarded “Boston’s Best Barbecue” for six straight years by Boston magazine. Forbes deemed its biscuits the “Best Biscuits in the World.”