Sergio has made many contributions to Haliburton’s product success and when you speak with him his strong passion for food and dedication to expanding his culinary knowledge is very evident. Graduating with High Honors from the Le Cordon Bleu Program at the CA School of Culinary Arts fully demonstrated his commitment and passion to his culinary career.
Watch and learn how to use Haliburton’s products by exploring our recipe videos on YouTube.
“The ability, willingness and passion of Haliburton to create custom on-trend and flavor forward food across all categories of our industry are just some of the reasons why I continue to enjoy and appreciate my position here as Director of Culinary and R&D. As a chef I feel it’s imperative you continue to improve with your craft and the opportunity at Haliburton to work with national brands on menu items such as salsas, sauces, soups, pickled vegetables, roasted vegetables and ancient grains to name a few, has been essential and exciting for my professional growth.”
Mike Leccese, Director of Culinary and R&D
