Haley Bittermann’s first “taste” of the hospitality industry was in high school, working for Domino’s, where was promoted from delivery girl to pizza-maker. Over the years in Cincinnati, Bittermann studied towards finishing her pre-med major. Working simultaneously at a local family-run restaurant, Bittermann declared her intention to shift gears and head to culinary school.

Bittermann then enlisted in the Greater Cincinnati Culinary Arts Academy. Through connections at the Academy, she was introduced to Gerard Maras of Mr. B’s, in New Orleans, who was to become her mentor and helped her land an externship. After a brief period as a line cook at Mr.B’s, Bittermann was tapped for the team that would open Ralph Brennan’s phenomenally popular restaurant BACCO.

She was 27 years old, and the first woman to head one of the kitchens of the Brennan family, whose are famous the world over. Bonding with her closest colleagues, Gerard Maras and the late Jamie Shannon, provided an invaluable experience.

Ralph Brennan Restaurant Group was expanding and Bittermann was titled corporate chef of the Group. She now oversees the whole range of Group enterprises, giving the culinary program its edge – and its consistency. Bittermann’s influence is present at all of the Group’s locations - Red Fish Grill, Ralph’s on the Park, Heritage Grill, café b, Café NOMA, Ralph Brennan’s Jazz Kitchen®, and in Ralph Brennan’s New Orleans Seafood Cookbook [2008]. With the help of Bittermann, who has been featured on The Today Show, The Group’s restaurants consistently win the favor of locals, visitors, and critics alike, from multiple ‘beans’ awarded by The Times-Picayune to glowing mentions in The New York Times.

The end of Bittermann’s workday usually finds her eating peanut butter and jelly at the kitchen counter watching the news. And when the time allows, Bittermann is out fishing for Red Fish with her 5 year old son, Auden. It’s all about taking it home.