Haliburton International Foods Inc., a leading manufacturer of food products, announced the hiring of Rich Marasco as director of Culinary Development and Romanna Clark as director of Research and Development.

Marasco is a graduate of Johnson & Wales University with degrees in Culinary Arts and Food Service Management. He has enjoyed a successful culinary career, beginning with Sheraton Hotels, where he held several positions, including chef and general manager of Food & Beverage. Marasco 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 was the director of Menu, Product & Concept Development for Flying J’s multi-national restaurant division. Marasco has also owned and operated his own restaurant.

“Rich’s experience will be a real asset to our company and to our customers,” Haliburton founder and president Ian Schenkel says. “Rich will lead our team of experienced chefs in conceptualizing, developing, and implementing innovative new products and menu extensions. … Our customers will benefit immensely from Rich’s knowledge, leadership skills, and intimate understanding of the multi-location national restaurant business.”

With more than 17 years of research, development, and culinary experience, Clark is a leading industry expert in savory products development. A career professional, Clark has worked 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.

Clark is a graduate of California State University at San Bernardino where she earned a Bachelor of Science degree in Foods and Nutritional Science. She also has an MBA degree from the University of Phoenix. A consummate professional and leading industry authority, Clark will lead Haliburton’s team of product, process, and packaging research professionals.

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