Chef's Corner

Steak sizzles on the grill; flames spark under olive oil and thyme-marinated chicken. Garlic toasts bake in the oven. A row of 10-gallon soup pots cool in the walk-in refrigerator. At the counter, smiling staff members heat brown rice-edamame salad, faro with grilled vegetables, and thick homemade mac-and-cheese for hungry customers.

Welcome to the Hiller’s kitchen.

Every day, you’ll find 30 different entrees, sides, desserts and salads to choose from in the prepared foods case. They’re tasty and nutritious, with vegetarian, gluten-free and lowfat options, too. From familiar fare like green beans, mashed potatoes and meatloaf to goat cheese-mushroom tart, four-cheese macaroni, sesame noodles with chicken and Sicilian meatballs, there’s something for everyone.

“Our focus is freshness,” says Chef Rick Halberg, whose heavy binder of hundreds of great recipes guides Hiller’s chefs in the daily preparation of good food. “Food is an art. And it’s a necessity. We’re making life easier for busy families.”

Meet the Hiller’s Chefs!

Introduce yourself to our corporate chefs next time you’re in the store. Chefs Pete, Rick and Jessica are eager to discuss meal prep, party planning and perfect pairings. Want to make a Hiller’s specialty recipe at home? Just ask. Nothing is proprietary in a true community. We share favorite recipes to try in your own kitchen.

Hiller's Director of Culinary Services: Trained at the Culinary Institute of America, Rick Halberg joined Hiller’s in 2006 with a mission to develop the prepared foods department. He has introduced 150 new items, which appear in all seven stores on a rotating basis. “My goal is to make food approachable for people,” says Chef Rick, who welcomes emails from customers and shares recipes when asked.

Chef Rick is a former restaurateur. His lauded past restaurants include R.I.K.'s The Restaurant in West Bloomfield, Emily's Restaurant in Northville and Tutto Bene in Farmington Hills.

Email Chef Rick

Connect with Chef Rick at Voices on Food, a Hiller's blog about all aspects of taste and flavor.

A Pittsburgh native, Hiller’s corporate chef Peter Julian studied culinary arts and commercial baking. He has been executive chef for Radisson hotels and especially loves to prepare wild game.

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