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.

Request More Information
Campus of Interest*
Program of Interest*

By clicking the “Send Request” 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].

Students from ,
Earn a degree or diploma from the largest culinary school brand in the U.S.!*

Find all the resources you need to begin your culinary journey at Escoffier.

Get Started Here
*Based on comparable student population data for Austin and Boulder as currently reported in Integrated Postsecondary Education Data System (IPEDS).
Arrow
Unlock Your Insider’s Guide to Culinary School

We’ve compiled all of the essential questions into one handy guide. Get it today.


Get My Insider’s Guide!

By clicking the “Get the Guide 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].

Close the banner Is Culinary School Right For You?
Take This Short Quiz
Is Culinary School Right For You? Take This Short Quiz