Mike Leccese, Director of Culinary and R&D

As the Director of Culinary and R&D for Haliburton International Foods, Mike manages the teams of Chefs and R&D specialists during their daily responsibilities of new food development, menu application concepts for customers and product commercialization. Along with mentoring and guidance, 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, high volume restaurants, 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 he was able to build experience while holding varying chef’s positions for such companies as Norwegian Cruise Line, Patina Restaurant Group and the Fairmont Hotel.

mleccese@haliburton.net
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