Chef Haley Bitterman

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. In June 2007, Haley celebrated her fifteen-year anniversary with Ralph Brennan and the Ralph Brennan Restaurant Group.

In 1993, Haley was the first woman to be named Executive Chef of a Brennan Family (of Commander’s Palace Fame) kitchen when she was named Executive Chef of BACCO, Ralph Brennan’s Creole Italian restaurant adjacent to the W Hotel in the French Quarter.  "Haley's combined talent, personality, and genuine love of food contributed to her early success at BACCO and her continued success today", says Ralph Brennan.

In 2000, after a seven-year stint at BACCO, Haley was given the title of Executive Chef of the Ralph Brennan Restaurant Group.  While still maintaining BACCO Executive Chef responsibilities, Haley actively launched and supervised the culinary operations at Jazz Kitchen, Ralph Brennan’s restaurant at the Disneyland Resort® in Southern California (2001), and Ralph’s on the Park in Mid City New Orleans (2003). Ralph’s on the Park was named “Best New Restaurant 2004” by New Orleans Magazine. Today Haley stays busy collaborating with Ralph Brennan Restaurant chefs, sourcing exclusive local ingredients, training the company’s young culinary talent and identifying continuous improvement opportunities.

While Haley was at BACCO, the restaurant earned several awards including the title of "Best Italian Restaurant" by Where New Orleans (three years in a row), New Orleans Magazine, and Gambit Weekly. Haley's Roasted Shrimp and Pasta Salad luncheon entree was honored as "Best Pasta Salad", and BACCO restaurant has been honored for "Best Ambiance" in New Orleans. Zagat Restaurant Survey named BACCO one of New Orleans’ Best Italian and Most Romantic restaurants.  BACCO earned a 4 ‘Bean’ rating from the Times Picayune and was selected by Southern Living Magazine as one of its annual ‘Top Ten Tastes’ and ‘Best Lovely Lunch’. In 1991, John Mariani named BACCO one of the America’s Best New Restaurants in Esquire Magazine.

Haley’s culinary talent has been featured in John Schoup’s Great Chefs of The New Guard television series and was featured in the accompanying cookbook.  Haley presided over a Venetian Carnivale Dinner at the James Beard House in Manhattan and contributed to the New York Times #1 Best-selling Book SugarBusters! (Random House 1998). Haley has cooked for both Presidents Bill Clinton (at a private home reception in New Orleans) and George W. Bush (at BACCO post-Katrina).

The Louisiana State Office of Tourism selected Haley to represent Louisiana Cooking at editorial luncheons at The Southern Progress Corporation, the parent company of Southern Living, Cooking Light, Southern Accents and Coastal Living and at The Meredith Corporation, parent company of Better Homes & Gardens, Midwest Living, Mature Outing, and Northwest Airlines World Traveler.  Haley also represented Louisiana at a dinner at the United States Ambassador to Canada’s residence in Ottawa; at the Mont-Tremblent International Blues Festival; and at the Montreal International Jazz Festival, and the Montreal Highlights Festival, which features chefs from around the world cooking indigenous recipes.