Rich Marasco, Executive Vice President

After joining Haliburton in 2010, Rich quickly began assembling and developing a team of highly skilled chefs with the objective of providing customers with “best in class” solutions-based custom food products. Coupled with extremely responsive project turnaround times, Haliburton’s culinary team quickly began winning high marks from their many discerning clients. Rich was then promoted from Director of Culinary to Vice President of Culinary, Vice President of Innovation and ultimately to his current post as Executive Vice President.

Today Rich work’s in concert with Haliburton’s company founder and CEO Ian Schenkel managing all aspects of the company’s day-to-day activities including product innovation, continuous improvement, operations, quality, sales, marketing and personnel development. Rich’s strong culinary background, extensive manufacturing experience and leadership have played a significant role in helping to shape Haliburton’s future and growth. Those that know Rich are likely to say he is very customer centric and believes, food safety, food quality and the people you surround yourself with are tantamount to success.

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 career working with Ventura Foods, Sheraton and Marriot Hotels, Booth Creek Holding’s Grand Targhee Resort and Flying J travel plazas.