Mike Leccese

Director of Culinary and R&D

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.

Sergio Valenzuela

Corporate Chef

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.

COOKING WITH SERGIO

Watch and learn how to use Haliburton’s products by exploring our recipe videos on YouTube.

 

Sergio Blue Cheeseburger Video

 

Sergio Roasted Poblano Video

 

Sergio Authentic Salsa Video

Justin Gorup

Corporate Chef

Justin received an A.O.S. Degree in Culinary Arts from the California Culinary Academy in San Francisco, California. In addition to being very passionate about his work, Justin also enjoys seeing live music, comedy shows and spending time with his young family.

COOKING WITH JUSTIN

Watch and learn how to use Haliburton’s products by exploring our recipe videos on YouTube.

 

Justin Cauliflower Rice Video

 

Justin Beef Cacciatore Video

 

Justin Lambchop Video


“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