Corporate Executive Chef Haley Bittermann was raised in Cincinnati, where her British mother was a cardiac researcher. Chef Haley trained at the Great Cincinnati Culinary Arts Academy, which was associated with the Culinary Institute of America. Through connections at the school, she landed at Mr. B’s in New Orleans, working her way up from line cook to sous chef and eventually becoming executive chef at BACCO, Ralph Brennan’s popular Italian restaurant that closed in 2011. As corporate chef she oversees the range of Ralph Brennan Restaurant Group enterprises – Brennan’s, Napoleon House, Red Fish Grill, Ralph’s on the Park, Café Noma and Jazz Kitchen in the Disneyland Resort – giving the culinary program its edge and its consistency.
Haley Bittermann
