Chef Desarae’ Bittle was born and raised in Myrtle Beach, South Carolina. Chef Bittle graduated from Horry Georgetown Technical College with an Associates degree in Culinary Arts in 2011. Her first job in the culinary industry was a line cook for the Marriott in Myrtle Beach, South Carolina from 2009 to 2011.
Chef Bittle knew from the time she was in the 6th grade that she wanted to be a part of The Greenbrier team. In 2011, she was accepted for a Pantry Attendant position at The Greenbrier.
Chef Bittle has always wanted to be a Chef. She just was not sure of whether she wanted to pursue pastry or savory. It was while working at The Greenbrier that she discovered her real passion was for the pastry arts.
After her first six months as a Pantry Attendant, she was promoted to pastry 2nd cook. In 2013, she was granted the Pastry Chef position at Sam Snead’s. Chef Bittle applied for the pastry apprenticeship program in 2014 and was accepted. She trained from 2014-2017 under U.S. Chocolate Master Chef Jean-Francois Suteau. In these three years she further expanded her pastry knowledge and skills.
In 2015, Chef Bittle was promoted to the Pastry Chef Lead position for the Main Dining Room. Following her apprentice graduation in 2017, she became the Banquets Pastry Sous Chef. Chef Bittle was then named Assistant Executive Pastry Chef in 2018.