August 22, 2014
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​From left: Tim Haire, Adam Logan, Michael Freeman, Deanna Stephens, Harlan Walden, Gabriel Sanchez Leal and Marc Helfrich.

Bi-Lo Holdings is expanding its ability to increase cooking expertise throughout the company.

Beginning this month, six corporate training chefs will be based throughout the company footprint, supporting BI-LO, Harveys and Winn-Dixie stores. The knowledge they impart will better support and execute operations in store deli departments.

These new training chefs will report to Deanna Stephens, Bi-lo Holdings senior corporate training chef, and will assist with deli initiatives such as hands-on training to provide more consistent products throughout all stores and offer customers a better food experience. Each chef will support about 140 stores.

The Corporate Training Chef Team, which now includes four additional chefs, consists of:

  •           Michael  Freeman:Michael has been part of the Bi-Lo Holdings culinary team for three years and will now support the Tampa area, along the West Coast of Florida to Tallahassee. He studied at the New England Culinary Institute and began his career at Bi-Lo Holdings as a chef at store 657 in Sarasota, Florida.
  •           Marc Helfrich:Marc has been part of the Bi-Lo Holdings culinary team for one year and will support the South Georgia area, with primary responsibilities to the Hometown BI-LO and Harveys Supermarket’s scratch-cooking programs. Marc attended the First Coast Technical Center Culinary Arts program and previously served as the executive chef at store 2 in Jacksonville, Florida.
  •            Harlan Walden:Harlan joined the team in early July and will support the Jacksonville area, down the East Coast of Florida to Palm Bay. Harlan is a native of St. Augustine, Florida, and began his culinary career in 1996 while working at the city’s well-known Columbia Restaurant. He also gained international culinary experience while working for the U.S. Navy and as a sous chef in Afghanistan.
  •             Gabriel Sanchez Leal:Gabriel joined the team in early August, supporting the South Florida area. Gabriel began his culinary career at age 15 in Puerto Rico, and later received his bachelor’s degree in culinary arts at Kendall College in Chicago. Before his current position as the assistant culinary manager for store 254 in Miami, Gabriel worked in fine-dining establishments and at a luxury hotel.
  •             Tim Haire:Tim joined the team at the end of July and relocated to South Carolina to primarily support the BI-LO banner. Tim began his culinary career at the Casa Monica Hotel while studying at the Southeast Institute of Culinary Arts in St. Augustine. He previously worked at the prestigious Heathman Hotel in Kirkland, Washington, where he learned about farm-to-table culinary approaches.
  •           Adam Logan:Adam also joined the team at the end of July and will support the New Orleans and Montgomery, Alabama, regions. Adam has played an integral role on the Harveys and Sweetbay conversion teams, and has been a deli manager at Winn-Dixie for nearly five years. He is a Certified Culinarian with the American Culinary Federation and served as a culinary specialist in the U.S. Navy for six years.
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