Meet Our Team
Ian Schenkel: President and Chief Executive Officer
Ian Schenkel is the founder and principle creative force behind Haliburton International Foods, Inc. With an engineering degree and 28 years of food processing experience, Ian founded the company on the simple premise that innovative, new technologies could improve the quality and consistency of foods while reducing costs and improving functionality. Evidenced by our many proprietary process and packaging technologies and unique product offerings, this simple premise seems to work. A relentless customer, employee and vendor advocate, Ian's principles of honesty, clear communication and fair dealings are the foundation of all of our customer, employee and vendor relationships.
Ian has a Bachelor of Science degree in Mechanical Engineering that he earned at Queens University in Kingston, Canada. After college, Ian worked as a Project Engineer at Stephan Machinery Corporation in Columbus, Ohio designing food processing facilities for national and multinational food manufacturers. After a brief stint at Stephan's parent company in Europe, Ian was promoted to Engineering Manager for North American operations. Ian also spent several years as a Regional Sales Manager working for Sasib Bakery N.A. before founding Haliburton in 1992.
With many years of food process and machine design experience, Ian is constantly searching for better solutions, be it unique raw materials, proprietary process technology and innovative packaging concepts that will give Haliburton and our customers a leg up on the competition.
Rich Marasco: Vice President of Culinary, R&D and Innovation
Rich Marasco is Vice President of Culinary, R&D and Innovation for Haliburton International Foods, Inc. Rich is responsible for driving the company’s culinary vision of developing “scratch quality” food products. Rich has a thorough understanding of the multi-unit national restaurant business, has earned a reputation as an innovative and creative thinker and takes great pride in knowing his team develops products and menu concepts that are served in thousands of restaurants each day.
Rich is a graduate of Johnson & Wales University with a B.S. in Food Service Management and an A.O.S. in Culinary Arts. Rich has enjoyed a successful culinary career, beginning with Sheraton Hotels, where he held several positions including Chef and multi-unit manager. Rich also held the positions of Director of Food & Beverage for the Grand Targhee Ski Resort, Corporate Chef for Ventura Foods, LLC, and Director of Menu, Product & Concept Development for Flying J's multi-national restaurant division. Rich has also owned and operated his own restaurant.
Rich's extensive experience in both the restaurant and food manufacturing businesses, make him an asset to Haliburton and a great resource for all of our customers.
Mike Leccese : Director of Culinary
Mike Leccese is Director of Culinary for Haliburton International Foods, Inc. As the leader of a team of Chefs, Mike is responsible for developing new food products and menu concepts to Haliburton customers every day. Mike is a hands-on leader creating some of the company’s most innovative new products himself. Mike is an accomplished chef and has a reputation for well executed and highly innovative menu presentations. With his background stretching from fine dining, the catering industry and high volume restaurants to cruise lines and upscale hotels, Mike’s extensive culinary experience and knowledge allow him to be an invaluable resource to the Haliburton team.
Mike’s culinary career began with an A.O.S. Degree in Culinary Arts from the California School of Culinary Arts, Le Cordon Bleu Program, in Pasadena, California. From there his experience included chef’s positions with Norwegian Cruise Line; Joachim Splichal’s Patina Restaurant Group and Fairmont Hotels.
Robert LeSage: Corporate Chef
Robert LeSage is a Corporate Chef for Haliburton International Foods, Inc. Working alongside other members of the culinary team, Robert works on a variety of projects including menu concept development, new product development, product application testing, culinary trend research and prototype development for various customer accounts.
Robert’s culinary background includes the famed 24 Carrots Catering Company in Irvine, CA where he was the Executive Pastry Chef responsible for all aspects of their baking and pastry operations. He also worked for The Ritz Carlton in Dana Point and Sage on The Coast Restaurant in Newport. He has a widespread knowledge of both sweet and savory cooking from his prior experience and education.
Robert started his culinary education at Riverside Community College where he earned a certificate in Culinary Arts. After graduating he turned his focus to baking and pastry attending The Culinary Institute of America, in Hyde Park, NY, where he received an A.O.S. in Baking and Pastry Arts.
Marcie Joseph: R&D Project Manager
Marcie Joseph is the R&D Project Manager for Haliburton International Foods, Inc. Marcie has extensive knowledge and experience in the fields of food product design, product duplication, process optimization and nutritional analysis. A well regarded industry professional and product developer, Marcie has worked with many of the top 50 restaurant chains in the U.S. Prior to joining Haliburton Marcie has worked for Heinz USA in Chatsworth, California and also Ventura Foods in City of Industry, California.
Marcie is a graduate of California State University Northridge with a Bachelor of Arts (B.A.) in Business Administration and also a degree in Food Science and Technology from the University of Guyana.