|
Ralph Brennan entered the family business in the early 1980’s after a successful stint as a Certified Public Accountant with Price Waterhouse & Company. One of eight third generation cousins actively involved in the restaurant industry today, Ralph Brennan and his cousins run twelve New Orleans-style restaurants, nine of which are located in New Orleans. Read Ralph Brennan & The Ralph Brennan Restaurant Group's bio >>
|
|
A fifteen-year veteran of the Ralph Brennan Restaurant Group, today Charlee serves as Vice President of Marketing and Executive Vice President for the Ralph Brennan Restaurant Group.
Her marketing responsibilities include conceptualizing strategic marketing plans, formulating key messages and creative concepts, and innovating and executing new business development strategies.
Read Charlee Williamson's bio >>
|
 |
A 1990 graduate of the Culinary Arts Academy of Cincinnati, an affiliate of the Culinary Institute of America, Haley first crossed paths with Ralph Brennan during a pre-graduation externship at Ralph Brennan’s Mr. B's Bistro. She returned to Mr. B’s after graduation and apprenticed under longtime Executive Chef Gerard Maras. Since then, Haley’s hard work and talent have earned her the title of Executive Chef of the Ralph Brennan Restaurant Group which includes BACCO, Red Fish Grill and Ralph’s on the Park in New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in southern California. Read Haley Bitterman's bio >>
|
 |
Chef Chris Montero was born and raised in New Orleans and quickly found a passion for Creole cooking under the influence of his grandmother. His culinary career began at the five-star Louis XVI restaurant in the French Quarter, studying under Daniel Bonnot and deepening his knowledge of European-style and French cuisine. Chef Chris also worked with renowned chefs Susan Spicer and Warren LeRuth before joining the team at BACCO in 1999.
Read Chris Montero's bio >>
|
 |
In a culinary career spanning coast to coast, Executive Chef Darrin Finkel lends his expertise to the cuisine of yet another coast—the Louisiana Gulf Coast—at Ralph Brennan’s Jazz Kitchen in the Downtown Disney district. After graduating summa cum laude from the prestigious Johnson and Wales University in Providence, Rhode Island, Chef Darrin worked as a Tournant at Fidler’s Elbow Country Club in New Jersey, then as a Sous Chef at Jamie’s Restaurant and Shipwreck Grill. In 2001, Chef Darrin became Executive Chef of the acclaimed Halstead Avenue Bistro in Harrison, New York. During his tenure, the restaurant garnered praise in The New York Times and quickly became known as one of the best new restaurants in the region. Read Darrin Finkel's bio >>
|
 |
Gregg Collier has proven his culinary skills again and again. In the position of Executive Chef, he has daily opportunities for menu changes, perfecting plate presentations, and every other aspect of the whimsical culinary art perfected by Red Fish Grill. From utilization of the space and personnel, to menu descriptions, recipes, and creation, Gregg Collier is at the very center of this casual, New Orleans seafood establishment. Gregg lends himself to Red Fish growing into the hearts of every New Orleans local, and into the minds of every visitor. Read Gregg Collier's bio >> |
|
|
