Renee Haines

Renee Haines serves as the Lead Chef Instructor at The Art Institute since January 2009 and has been an owner of Haines Cuisine since October 2007, focusing on customized menu solutions for clients. In addition, Haines instructs at Le Cordon Bleu and has extensive experience in high-volume culinary environments, including roles as Executive Chef at Key Club and Catering Chef under Chef John Sedlar. Education includes a Bachelor of Science in Hotel and Restaurant Management with a focus on Nutrition from California State Polytechnic University and a Certificate of Completion in Gastronomic Management from the Los Angeles Culinary Institute. Haines is certified as an instructor and exam proctor for Servsafe and possesses a robust background in advanced culinary techniques, international cuisine, and menu development across various culinary settings.