Chef Michael Holleman

Maestro

Michael Holleman believes diners today are looking for more than food. They want an event. "It has to be something special: stunning plate presentation, culinary adventure, distinct pairing," he says.

He also believes diners hanker for a story behind the food that brings the experience to life, evidenced by unprecedented consumer interest in foods' origins before they land on the plate. That's why Indian Harvest grains and grain blends are borne of a passion that extends from farm to fork.

Chef Mike began his culinary career in independent restaurants, where his interest in specialty and heirloom ingredients was born. Working in the supply side of the industry, he's free to indulge his passion as he seeks unusual varieties of grains and rice and hand-selects seeds for experimental cultivation.

To consistently offer unique products to customers, that often means sourcing internationally. "When we source a product from overseas, it's no different from at home," Chef Mike says. "We don't buy commodity; instead, we have relationships with farmers and growers, and oftentimes we work with them well before crops are planted, creating contracts that not only serve Indian Harvest customers, but also the needs of the farm and soil, ensuring sustainability for the farmer and the farm."

As director of Indian Harvest's Culinary Team, Chef Mike is chiefly responsible for shaping the development of new products and introducing new customers to the company's core products. He's the primary image-builder with all market segments Indian Harvest serves, working closely with growers, procurers, suppliers, distributors and other partners to deliver meaningful menu solutions to the nation's foodservice operations—from casual-dining multiunits to fine-dining independents and from school campuses to U.S. military bases. With his finger on the pulse of evolving diner demands, Chef Mike helps customers remain profitable and competitive with Indian Harvest products.

A member of the American Culinary Federation and Research Chefs Association, Chef Mike is a director of the Whole Grains Council, part of Boston-based Oldways. When he's not manning the kitchens in Indian Harvest's R&D Center, Chef Mike traverses the country giving presentations on heirloom cultivation, sustainability in foodservice and whole-grain nutrition issues and trends, as well as cooking demonstrations showcasing the latest menu innovations that capitalize on the uniqueness and high quality of Indian Harvest products.

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