Our Team

Haley Bittermann is a trailblazer in the restaurant industry. She broke new ground in the early 1990s as the first female Executive Chef of a Brennan Family kitchen and the only female General Manager. In her current position as Director of Operations and Corporate Executive Chef of the Ralph Brennan Restaurant Group, Haley oversees a diverse portfolio of restaurants and restaurant-adjacent businesses, all while shaping the group’s culinary vision. Notably, she was pivotal in designing Ralph Brennan’s Jazz Kitchen Coastal Grill & Patio menu in the Downtown Disney® District at the Disneyland® Resort, blending authentic New Orleans flavors with a light, fresh California vibe. Her leadership has set a precedent for women in the industry and established her as a key figure in Louisiana’s vibrant food scene.

Beyond the kitchen, Haley has significantly contributed to the broader culinary community. She has represented Louisiana cuisine at high-profile events across North America, cooking for heads of state and foreign dignitaries. She also serves on the Food Safety Advisory Council for the National Restaurant Association and has judged ProStart culinary competitions, mentoring the next generation of chefs. In 2012, New Orleans Magazine recognized her as a Top Female Achiever for her impactful contributions to the culinary world, and she has further established her national reputation with multiple appearances on the Food Network and The Today Show.

Haley’s passion extends to advocacy and education. She testified on Capitol Hill before the House Committee on Natural Resources on behalf of commercial fishermen, advocating for sustainable seafood practices. She co-produced Ralph Brennan's New Orleans Seafood Cookbook and has led menu revamps inspired by her travels—especially in Italy, where she developed a deep appreciation for regional flavors and culinary simplicity. Reflecting on her decades-long tenure with Ralph Brennan, Haley credits Ralph’s early and unwavering support of women in leadership for helping her rise through the ranks and inspire future generations of culinary professionals.