Chef Heidi Haller

Chef Instructor, General Education

Heidi Haller
Location: Online Programs
Favorite Dish: Smoked pork butt

"First and foremost, I love my job because I am able to pass along my love and passion for this industry. Connecting with the students and seeing the fire ignite within them is so satisfying. I remember being a culinary student, and when I felt connected with an instructor, I was able to dive deeper into the subject and really remember it."

Chef Heidi Haller

About

Certified Executive Chef® Heidi is the Owner and Catering Chef for Chef Heidi’s Kitchen, a personal chef service. For Les Dames d’ Escoffier, Heidi conducted a holiday cooking demo.

She has served in restaurants across Missouri and California as an Executive Opening Chef & Manager, Designing Chef, Sous Chef & Wood-Fired Pizza Chef, and even as a Commis Tournant in Switzerland.

Heidi also has a background in menu & recipe development, as well as business consulting.

Certifications & Affiliations

  • Certified Executive Chef®

Professional EXPERIENCE

  • Owner/Personal & Catering Chef - Chef Heidi's Kitchen, St. Louis, MO
  • Executive Opening Chef/Manager - Dough Co., St. Louis, MO
  • Culinary Instructor - Culinary Institute of St. Louis at Hickey College, St. Louis, MO
  • Owner/Operator - Designing Chefs, St. Louis, MO
  • Sous Chef/Wood Fired Pizza Chef - Cardwell's at the Plaza, St. Louis, MO
  • Executive Chef - Hotel Majestic, St. Louis, MO
  • Line Cook - Boulevard, San Francisco, CA
  • Comis Tournat - Alte Post, Klosters, Switzerland
  • Roundsman - Kaspers By the Sea, Seattle, WA

Dish Examples

Chile-rubbed pork tenderloin with chipotle tomato polenta and sauce verde

This was for a multi-course catered dinner in a client's home.

Chile-rubbed pork tenderloin with chipotle tomato polenta and sauce verde

Roasted beet salad with white peach balsamic, microgreens, and burrata cheese

This is for a wedding luncheon for 25 guests.

Roasted beet salad with white peach balsamic microgreens and burrata cheese

Pickled watermelon, cucumber, and feta with Vietnamese mint dressing

This was served at a cocktail party as a one-bite passed appetizer.

Pickled watermelon, cucumber and feta with Vietnamese mint dressing

Education

  • Bachelor of Science Degree in Journalism, Southern Illinois University, Carbondale, IL
  • Associate in Occupational Studies in Culinary Arts, Culinary Institute of America

Special Interests

Hiking, kayaking, paddleboarding, wine tasting, tequila tasting, and painting.

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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

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