Mike Leccese, Director of Culinary and R&D

Mike Leccese

Vice President of Innovation

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.

Rolando Sida
Rolando Sida, Director of Manufacturing
Josh Fischer
Director of National Accounts
Jim Fryar
Director of National Accounts
Having a true passion for food, Jim Fryar comes to Haliburton International Foods with 35 plus years in the food industry and 22 of those years in foodservice.
Justin Gorup
Corporate Chef
Justin Gorup, Corporate Chef
Sergio Valenzuela
Corporate Chef
Sergio Valenzuela, Development Chef
Sri Mikkilineni
R&D Commercialization Manager
Sri Mikkilineni, R&D Commercialization Manager