Tiffany MacIsaac, originally from Maui, Hawaii, moved to New York City at 18 to attend the culinary arts program at the Institute of Culinary Education. Her early career included roles as a pastry assistant at Union Square Café and Ilo Restaurant, followed by pastry chef positions at Michelin-starred restaurants CRU and Allen and Delancey.
In 2009, MacIsaac moved to Washington D.C. to open Birch & Barley with Chef Kyle Bailey, which earned three stars from The Washington Post.