Desarae Bittle
The Greenbrier | White Sulphur Springs, WV
October 2019
Desarae Bittle grew up in the tourism-heavy town of Myrtle Beach, South Carolina, and found her calling in hospitality during a family vacation to West Virginia’s historic Greenbrier resort in White Sulphur Springs. After that turning point, she enrolled in Horry-Georgetown Technical College’s blended high school and college program, and graduated with an associate degree in culinary arts in 2011.
Bittle began her career in the kitchen in 2009 as a line cook at the Marriott Myrtle Beach, but moved after graduation to join the staff of her touchstone, The Greenbrier, in 2011. Under the leadership of CMC Rich Rosendale, she discovered her passion for pastry and was promoted from pantry attendant to pastry 2nd cook in six months. In 2013, she became the pastry chef at Sam Snead’s, one of six restaurants at the resort. A year later, she began a pastry apprenticeship program under U.S. Chocolate Master Jean-Francois Suteau. Bittle has since moved up the ranks at The Greenbrier from pastry chef lead to main dining room to banquets sous chef to, most recently, assistant executive pastry chef for the entire resort in 2018.
