Meet Our Team
Ian Schenkel: President and Chief Executive Officer
Ian Schenkel is the founder and principle creative force behind Haliburton International Foods, Inc. With an engineering degree and 28 years of food processing experience, Ian founded the company on the simple premise that innovative, new technologies could improve the quality and consistency of foods while reducing costs and improving functionality. Evidenced by our many proprietary process and packaging technologies and unique product offerings, this simple premise seems to work. A relentless customer, employee and vendor advocate, Ian's principles of honesty, clear communication and fair dealings are the foundation of all of our customer, employee and vendor relationships.
Ian has a Bachelor of Science degree in Mechanical Engineering that he earned at Queens University in Kingston, Canada. After college, Ian worked as a Project Engineer at Stephan Machinery Corporation in Columbus, Ohio designing food processing facilities for national and multinational food manufacturers. After a brief stint at Stephan's parent company in Europe, Ian was promoted to Engineering Manager for North American operations. Ian also spent several years as a Regional Sales Manager working for Sasib Bakery N.A. before founding Haliburton in 1992.
With many years of food process and machine design experience, Ian is constantly searching for better solutions, be it unique raw materials, proprietary process technology and innovative packaging concepts that will give Haliburton and our customers a leg up on the competition.
Donald Maderich: Vice President
Don Maderich is Vice President of Haliburton International Foods, Inc., directing all sales, marketing and development activities for the company. Don has more than 25 years of experience in food sales and marketing, and a strong background in retail, club and national accounts management. Leading Haliburton's team of research chefs, culinary professionals and an experienced sales team, Don is known by his customers and industry peers as a critical thinker, solutions provider and customer advocate. A true industry professional, Don has developed a well deserved reputation for always finding the right solution for each customer.
Don has a Bachelor of Science degree in Consumer Economics, with a minor in Food Service Management that he obtained from the University of Delaware. After college, Don joined Saga Corporation as Purchasing Manager at Cedars Medical Center in Miami, Florida. After Saga, Don joined Kraft Foodservice as a Distributor Sales Representative in Baltimore, Maryland and was subsequently promoted to Major Accounts Manager in the Tampa, Florida regional office. In 1994, Don spearheaded the Channel Management Team within Kraft Foodservice for Costco Wholesale.
Don joined Haliburton in 2003 as Foodservice Sales Manager and was quickly promoted to National Sales Manager. A well earned promotion to Vice President followed in 2008.
Bobby D. Ray: Vice President, Retail & Private Brands
Bobby D. Ray is Vice President of Retail and Private Brands for Haliburton International Foods, Inc. Bobby directs all sales and marketing activities for the company in the private brands, retail, club store and deli market segments. He is a senior sales and marketing executive with a proven record of building businesses, brands and people with leading CPG companies for both Fortune 200 and Privately Held companies (Allens Inc., The Pictsweet Company, Birdseye Foods, and Dean Foods). Known as a creative and strategic leader, Bobby combines 30 years of industry experience with current market data to direct development activities and create innovative, unique and market leading products that give his customers an edge up on the competition.
A career professional and industry leader in the consumer packaged goods business, Bobby has served as Chairman of the Private Brands Committee, is a member of the Board of Directors of the National Refrigerated and Frozen Foods Association (NRFA), a member of the Board of Directors of the American Frozen Food Institute (AFFI), where he Chaired their National Convention (2009 & 2010) and is a member of the Private Brands Executive Committee of the Food Marketing Institute (FMI).
Rich Marasco: Director of Culinary Development
Rich Marasco is Director of Culinary Development for Haliburton International Foods, Inc. Working directly with customers, Rich leads our team of experienced chefs in conceptualizing, developing and implementing new product ideas and menu extensions. Rich has a thorough understanding of the Multi-Unit National Restaurant business, has earned a reputation as an innovative and creative thinker and takes great pride in knowing that his innovative products and menu creations are served in 10's of thousands of restaurants each day.
Rich is a graduate of Johnson & Wales University with degrees in Culinary Arts and Food Service Management. Rich has enjoyed a successful culinary career, beginning with Sheraton Hotels, where he held several positions including Chef and General Manager of Food & Beverage. Rich also held the position of Director of Food & Beverage for the Grand Targhee Ski & Summer Resort, the position of Corporate Chef for Ventura Foods, LLC, and most recently Rich was the Director of Menu, Product & Concept Development for Flying J's multi-national restaurant division. Rich has also owned and operated his own restaurant.
Rich's extensive experience in both the restaurant and food manufacturing businesses, make him an asset to Haliburton and a great resource for all of our customers.
Joseph Antonio: Corporate Chef
Joseph Antonio is the Corporate Chef for Haliburton International Foods, Inc. Working primarily with regional and national restaurant operators, Joseph develops culinary concepts, recipes and menu ideas for key accounts. Joseph has a strong background in Asian and Mexican cuisine, is a Contributing Editor to leading industry publications and is a member of the Research Chefs Association. Joseph combines the culinary arts with a keen understanding of product and process technology to create unique menu solutions. Having developed products for many of the nation's top restaurant chains, Joseph's ideas and creative influence are served in thousands of restaurants each day.
Joseph graduated from the University of California at Santa Barbara with a Bachelor of Arts degree in Asian American Studies. He earned an A.O.S. Culinary Arts degree and Cordon Bleu Culinary Arts Certificate from the California School of Culinary Arts in Pasadena, California. Prior to joining Haliburton in 2005, Joseph worked at renowned Los Angeles restaurants KOI and ZaZen. Joseph also worked at The New School of Cooking and PMO-Wildwood/Soga Soyfoods.
Mike Leccese : Corporate Chef
Mike Leccese is the Corporate Chef for Haliburton International Foods, Inc. Working alongside Rich Marasco, the Director of Culinary, and Joseph Antonio, the Corporate Chef, Mike assists with the daily tasks of developing new culinary concepts, applications, menu ideas and production items for various accounts. When it comes time to present these new ideas to clients, Mike plays a key role in the execution and building of the food items. With his background stretching from the catering industry, high volume restaurants, fine dining, cruise lines and hotels, Mike’s culinary background and knowledge allows him to be a valuable resource to the Haliburton team.
Mike’s culinary background began with an A.O.S. Culinary Arts Degree from the California School of Culinary Arts, Le Cordon Bleu Program, in Pasadena, California. From there his experience included such positions as Chef Tournade for Norwegian Cruise Line; Sous Chef for Joachim Splichal’s Patina Restaurant Group, including Chef de Cuisine for their French restaurant in Costa Mesa, Pinot Provence. Most recently before coming to Haliburton International Foods he worked under the title of Chef de Partie for the Fairmont Hotel in Newport Beach, California.
Romanna Clark: Director of Research and Development
Romanna Clark is the Director of Research and Development for Haliburton International Foods, Inc. With more than 17 years of research, development and culinary experience, Romanna is a leading industry expert in savory products development. A career professional, Romanna has work for Case-Swayne in Corona, California, Nabisco Foods in East Hanover, New Jersey, Ventura Foods in City of Industry, California and Two Chefs on a Roll in Carson, California.
Romanna is a graduate of California State University at San Bernardino where she earned a Bachelor of Science degree in Foods and Nutritional Science. Romanna also has an MBA degree from the University of Phoenix. A consummate professional and leading industry authority, Romanna leads Haliburton's team of product, process and packaging research professionals.
Marcie Joseph: R&D Project Manager
Marcie Joseph is the R&D Project Manager for Haliburton International Foods, Inc. Marcie has extensive knowledge and experience in the fields of food product design, product duplication, process optimization and nutritional analysis. A well regarded industry professional and product developer, Marcie has worked with many of the top 50 restaurant chains in the U.S. Prior to joining Haliburton Marcie has worked for Heinz USA in Chatsworth, California and also Ventura Foods in City of Industry, California.
Marcie is a graduate of California State University Northridge with a Bachelor of Arts (B.A.) in Business Administration and also a degree in Food Science and Technology from the University of Guyana.
Shirley Li: R&D Project Manager
Shirley Li is the R&D Project Manager for Haliburton International Foods, Inc. Shirley brings 20 years of proven cross-functional experience in food and process development for retail and foodservice and will be responsible for product development from concept to commercialization for regional and national food service accounts. Shirley has held key R&D positions at Dunkin Brands, Allied Domecq QSR, Baskin Robbins and most recently R&D Project Manager at Ventura Foods.
Shirley holds a Bachelor of Science degree in Food Science from the University of California at Davis.
Jayne Price: Director of National Accounts
Jayne has enjoyed a successful career in Foodservice Sales and Marketing spanning almost 20 years. Jayne has worked for such well know companies as Martin Gillet & Company, T. Marzetti Company and Michael Foods. An experienced professional and industry leader, Jayne has served as Director for the Orange County Chapter of the Roundtable for Women in Foodservice, and is an active member of the Women's Foodservice Forum.
Haliburton CEO and President, Ian Schenkel, said "Jayne Price is a dedicated career professional and customer advocate who shares our commitment to providing every customer with the right solution. Jayne will be working closely with our Research Chefs and Food Technologists to initiate, develop, present and implement creative and innovative solutions, tailored to each customers' specific needs. Jayne's knowledge and experience in the savory foods business will be a great asset to our company and our customers."
Ken Brandstetter: Director of National Accounts
Ken Brandstetter is the newest addition to the Haliburton Sales team, having joined Haliburton in September 2012. In Ken's position as Director of National Accounts he will be focusing his sales efforts on both national and regional multi-unit Foodservice accounts based in the eastern portion of the country.
Ken joins Haliburton with over 15 years of experience in Foodservice Sales and Marketing. His work history includes such well know companies as Nabisco, Tyson Foods, MasterFoods, Ruiz Foods and most recently Ken’s Foods as Senior National Account Manager. Ken graduated from the University of Kentucky with a major in Applied Sciences and a focus in Culinary Arts. Ken has also completed the Culinary Institute of America’s Certified Culinary Sales Professional program.
Haliburton President & CEO, Ian Schenkel, said "Ken’s extensive experience and firsthand knowledge in the food industry makes him a great asset to both our company and to our customers. Throughout his career Ken has been able to develop innovative menu solutions that target the needs of each of his customers. Ken will closely work with Haliburton's team of Research Chefs and Food Technologists in developing solutions specific to each of his customers needs."
Josh Fischer: Industrial Sales Representative
Josh Fischer is Industrial Sales Representative for Haliburton International Foods, Inc., specializing in Industrial Food Ingredient sales. Josh has almost a decade of manufacturing experience, including two years managerial and three years of purchasing experience working for a Fortune 500 company. Josh earned an A.O.S. Culinary Arts degree and Cordon Bleu Culinary Arts Certificate from the California School of Culinary Arts in Pasadena, California. Prior to joining Haliburton in 2006, Josh worked in several Las Vegas hotel kitchens including the Ritz Carlton in Lake Las Vegas and the Bellagio Hotel. Josh also served as Banquet Chef for the Northwoods Hotel and Ski Resort in Big Bear, California.
Josh's thorough understanding of manufacturing combined with his culinary training make Josh an innovative solutions provider and true asset to his customers. Josh manages Haliburton's Industrial Sales Broker network as well as the company's impressive list of Top 100 Food Manufacturers.
Jorge Aguilar: Deli & Hispanic Sales Manager
Jorge Aguilar is Deli & Hispanic Sales Manager for Haliburton International Foods, Inc. Jorge has more than two decades of food industry experience working with restaurants, retailers and club store operators. Having spent many years in restaurant kitchens and having owned his own Mexican restaurant in Southern, California, Jorge has managerial, culinary and operations experience. Before joining Haliburton in 2006, Jorge work for US Foodservice as a District Sales Representative and spent four years in sales and development for a regional Mexican food manufacturing company.
Born and raised in Zacatecas, Mexico, Jorge's passion for the flavors and aromas of Mexico is the driving force behind the Company's Salsa Fresca® brand. Recognizing the need for authentic flavors, textures and preparation methods, and the substantial Hispanic demographic in North America, Jorge works closely with customers and our team of chefs and research professionals to develop authentic Mexican products and innovative menu ideas.
Jorge works with Hispanic retailers throughout North America and regional and national Mexican restaurant operators.
Andrea Ables: Marketing Manager
Andrea Ables is the Marketing Manager for Haliburton International Foods, Inc., with more than 13 years of graphic design, art direction, and account management experience. Andrea is a branding enthusiast and food ideation presentation wizard. Her past client experience has touched on several industries including automotive, healthcare and of course; food. She has been involved in the rebranding of companies such as Fatburger and La Salsa when she worked for Honest Mechanics Advertising as Design Director.
Andrea is a graduate of Laguna College of Art and Design (LCAD) at Laguna Beach, CA where she earned a Bachelor of Fine Arts degree in Graphic Design. Andrea also taught graphic design classes at LCAD for two years.