The Meat House announced the appointment of Martha Leahy as vice president of research and development.

A New England native, Leahy has been a long time customer of the Meat House. Since joining the senior level team on October 1, Leahy has been charged with expanding the prepared foods options at the Meat House—leading, facilitating, and energizing the flavors in everything from recipe development to presentation and customer experience training. Using Stratham, New Hampshire, as a test market for new recipes and products, the Meat House will soon roll out Leahy’s new items system-wide, customizing options seasonally and to meet regional trends and demand.

“Joining the Meat House team has been a natural transition. As an avid consumer, I’ve gotten to know the products, the service, the concept, and the people that represent the brand. Being a part of this family now, I can offer a consumer perspective to the experience and products that we provide,” Leahy says. “The concept is unique, and its regional and national growth are continuing to expand. I’m looking forward to working closely with the team here and contributing to the Meat House’s continued popularity and success.”

Since pursuing a culinary career after spending eight years in the finance industry, Leahy earned her culinary Master’s degree while in Italy attending the International Culinary Institute for Foreigners, then spent time honing her skills at various restaurants around the country. Returning to the U.S. in 1998, Leahy coupled her culinary talent with her business and operational skills, joining restaurants such as Bertucci’s and Margarita’s on the culinary product development, training, and operations side of the table.

In her most recent position, Leahy managed the core food service brand for Kettle Cuisine LLC as the director of innovation and product development. Having developed recipes for the company, Leahy had a hands-on role from conception to production, overseeing the product launches from beginning to end.

"Martha’s culinary background and experience developing innovative and successful recipes for a variety of concepts and customers is incredibly impressive," says Justin Rosberg, co-founder and CEO of the Meat House. "With her ability to recognize trends, satisfy diverse palettes, and customize recipes and flavors, Martha has already proven to be a strong asset to not only the culinary team here but to the operations and leadership teams as well. We’re excited about Martha’s continued contributions that will strengthen the brand continue to move us forward.”

Employee Management, Menu Innovations, News, The Meat House