Quality People are the Vantage Advantage

Quality people are the essence of Vantage’s high performance culture. We’re proud to share that many of our senior managers have built their careers with us.

Working together the right way is living our core values and putting cultural practices into action. More important, it is how we attract and retain exceptional people who value opportunities to grow and contribute to a dynamic, inclusive workplace.

Investing in our people is a Vantage absolute, which is why we encourage and support an attitude of continuous learning and skill development using internal and external resources.

Gary Haley

Chief Executive Officer

Gary has invested his career in North American agriculture and food processing industries as a successful entrepreneur in both primary and value-added sectors.

In the last 20 years, he has directed the conception and strategic growth of Vantage Foods, which now operates three, highly automated fresh meats processing facilities in Canada and one in the US, serving progressive food retailers in long-term partnership agreements.

A life-long passion for continuous learning and positive change drives Gary’s commitment to championing Vantage’s Vision and Core Values, which anchor a high performance culture, fueled by a powerful attitude of accountability for customer success. Gary's advocacy for positive change includes participation and leadership in organizations that benchmark global best practices and emerging trends in the fresh foods processing sector.

Gary holds an International MBA from IMD in Lausanne, Switzerland.

Vantage Foods is a private company held by the Haley family with equity participation by senior management.

A pioneer who has been in the retail case-ready meat business for over 23 years, Leonal started North America’s first stand-alone, multi-species case-ready facility located in Canada and the first dedicated single customer, multi-species case-ready plant in the United States. Today, Leonal directs the growth and operation of Vantage Foods’ ventures in the United States.

A skilled communicator and a strong team player, Leonal has negotiated long-term case-ready contracts with the largest retailers in Canada and the United States, and built successful, enduring relationships with them.

Highly motivated to produce quality solutions for discerning retailers, Leonal draws on his knowledge of integrated supply chains (from conception to consumer), the competitive retail environment, and the realities of operating major case-ready meat plants. Leonal is a graduate in Accounting and Business Administration from Northwest Nazarene University.

Leonal Kilgore

President and Chief Operating Officer, Vantage Foods US LP

Rob Dettlinger

President and Chief Operating Officer, Vantage Foods Canada

Rob brings over 20 years of comprehensive experience in case‑ready processing, plant process analysis, production supervision, and plant operations to his role as President and Chief Operating Officer, Canada.

Rob initially garnered his skills in case-ready processing for beef and pork during his early years, at which time he played an integral role in the design of production lines and processes for a new case-ready facility.  Rob joined Vantage Foods in 2002 as Production Manager in Winnipeg, and has assumed increasing responsibility in various senior management roles, including Customer Service Centre Manager in Chilliwack, where he took the facility through a major rebuild and expansion from start-up to full operation 2005–2008.

In 2010, Rob re-joined Vantage as Customer Service Centre General Manager in Winnipeg, where he was responsible for all aspects of facility operation, including corporate training to drive our corporate-wide LEAN Manufacturing program in Canada and the US.

After assuming a key role in Vantage’s business development in Eastern Canada, Rob directed the initial facility design and equipment procurement for our newest customer Service Centre in Belleville.  In 2012, Rob also assumed the role of Vice-President, Canadian Operations East and Service Centre General Manager, Belleville.

Rob is a graduate of the University of Windsor with an Honours degree in Business Administration.

A Bachelor of Commerce graduate of the University of Alberta, Jim brings significant experience in the areas of human resources and corporate services attained in the oil and gas, clean technology, and management consulting sectors.

Jim’s career as a human resource generalist includes a balance of strategic and tactical initiatives, including recruitment and selection, total rewards, career transition consulting, business processes, and human resource service delivery alternatives through restructuring and outsourcing efforts.

Active in both professional and community roles, he is past Chairman of the Calgary Seminar’s Committee for WorldatWork and holds a Certified Human Resource Professional (CHRP) designation from the Human Resources Institute of Alberta.

In his role as Director, Human Resources and Corporate Services, Jim is responsible for providing leadership in all human resource and corporate services matters, including employee and labour relations, organizational effectiveness, total rewards design and delivery, office and facilities management, as well as strategic and operational planning.

Jim Good

Director, Human Resources and Corporate Services

 

Don Finstad

Chief Financial Officer

  

A Certified Management Accountant and a graduate of the Commerce program from the University of Calgary, Don has spent over 25 years in the Canadian food industry.

Beginning in wholesale with Associated Grocers, Don has worked as a Controller and Financial Manager in both food processing and food retailing (The Overwaitea Food Group), and, in so doing, has acquired a keen sense of the North American food distribution system and the importance of strong retailer/processing relationships.

An advocate of timely technology, Don is a self-professed “early adopter” and champions the integration of state-of-the-art technology for Vantage Foods. Don directs financial management for all elements of Vantage Foods, and has been with the company from its beginning.

Our newest Senior Management Team Member, Sheilah Lee Restall, brings significant skill and expertise in project management, LEAN Manufacturing application, business management, human resource management, and health and safety, which she has acquired through extensive education, training, and hands-on experience from her time with Maple Leaf Foods and PricewaterhouseCoopers.

Sheilah’s demonstrated ability to deliver focused training, drive process changes, and effectively implement LEAN in all aspects of our business, allows Vantage to excel in continuous improvement initiatives.

Based in Winnipeg, Sheilah collaborates with all Vantage Service Centres in Canada and the United States to ensure LEAN consistency and advancement.

Sheilah has certifications in Lean Six Sigma, Project Management Professional (PMP), and is a graduate of the Bachelor of Commerce (Honours) degree program from the I.H. Asper School of Business at the University of Manitoba.

Sheilah Lee Restall

Director, LEAN Manufacturing, Canada

Alan Cook

Customer Service Centre Seafood General Manager, Belleville, Ontario, Canada

Alan Cook is a highly motivated and seasoned Operations Director and General Manager who thrives on challenge, and excels in management and leadership of complex and diverse business models in the fresh chilled and value-added seafood processing sector.

Alan earned his seafood stripes and developed a self-confessed passion for the sector in long-held positions as Operations Director for Pinney’s of Scotland (suppliers of ready-to-eat chilled seafood and seafood-based meals for Marks&Spencers Food Halls) and Head of Manufacturing for Macrae Edinburgh, a division of Youngs Seafood (suppliers of ready-to-eat seafood products for major branded retail and export customers).

As Vantage’s lead on our new fresh seafood case-ready Service Centre opening 2018, Alan’s expertise in seafood plant engineering and design, LEAN Manufacturing, supply chain management, continuous improvement, health and safety, quality control, HR, and financial resource management will ensure a solid foundation for long-term performance of our newest Canadian Service Centre.

Alan is a graduate of Napier University (Edinburgh) with a BA (Distinction) Business Studies Human Resource Management. He is Green Belt LEAN Sigma Certified.

Norm Gilroy launched what has evolved as a lifetime career and passion for the fresh food industry as a kid growing up on his family’s mixed farm in Morrison, Illinois. An active member of 4-H, he learned “a whole lot about working well with people and animals.”

Through senior leadership positions in major fresh meat plant operations in Canada and the United States, he’s never stopped learning and has no intention of stopping.

As Vantage’s Red Meats General Manager in our Belleville Ontario Service Centre, Norm brings his passion for excellence, and a wealth of fresh meats processing experience, to all aspects of day-to-day plant operations, LEAN manufacturing, and continuous process-improvement.

Of particular importance to Norm is delivering Vantage’s value proposition to our customer, while ensuring a safe, healthy, and productive workplace environment for our employees. He believes that teaching employees to achieve new skills and watching their growth is a rewarding aspect of his job.

As a very active member of the Belleville community, Norm has been instrumental in developing a number of out-reach initiatives, engaging Vantage with local schools, charities, and youth sports teams. “This is our home community, and being good neighbours is what we do.”

Norm Gilroy

Red Meats General Manager, Belleville, Ontario, Canada

Yves Moser

Customer Service Centre General Manager, Winnipeg, Manitoba, Canada

As Customer Service Centre General Manager for Winnipeg, Yves is responsible for the operating profitability, organizational capability, and growth of our business in the Winnipeg Service Centre, while delivering on Vantage's Brand Promise to our valued customers.

Yves brings over 15 years of Canadian experience as Production Manager within meat processing environments in Alberta.

His passion for quality, with the customer in mind, is of particular importance to Vantage's operations, along with his grinds and sausage-making abilities.  He also brings retail store management, sales, and operations management experiences gained in Switzerland.

Yves completed graduate studies in Chef de Cuisine, Butcher and Sausage Maker, and his Bachelor of Commerce degree in Bern, Switzerland.

Jon brings over 15 years of experience in logistics, inventory control, production processes and supervision, and plant operations to Vantage’s Camp Hill, PA, USA Service Center.  He believes our commitment to quality and service delivers on Vantage’s Brand Promise, and his relentless pursuit of the customer’s success drives his strong work ethic.

Jon began his career with Vantage as a Service Center Coordinator, quickly progressing to the roles of Shipping Supervisor, Production Supervisor, and Production Manager prior to his recent appointment as General Manager in the Camp Hill Service Center.  He played an integral role in the start-up and recent expansion to this facility.  Jon has a track record for developing teams and building efficient processes, which will serve him well in his new role.

Jon is a graduate of Lenoir-Rhyne University with a Bachelor of Arts degree in Business Administration.

Jon Tucker

Customer Service Center General Manager, Camp Hill, PA, Vantage US

Yemi Ogunrinola

Vice-President, Food Safety and Quality Assurance

 

With his passion to build future leaders for the food industry, Yemi directs Vantage’s quality assurance and food safety teams and initiatives across North America.

Yemi joined Vantage Foods, working out of our Chilliwack, British Columbia Service Centre in April 2001, as Best Practice Leader - HACCP/Quality Assurance for all Vantage Service Centres.  He assumed the role of Chief Food Safety Officer in January 2012, prior to his March 2016 appointment as Vice-President, Food Safety and Quality Assurance. Yemi was successful in leading the Service Centre teams in achieving Hazard Analysis and Critical Control Points (HACCP) certification, while ensuring the necessary food processes and related systems were in place in all locations.

Yemi brings a vast network of industry contacts, along with a strong academic background in food and animal science, to his current role, supported by his bachelor's degree from the University of Illinois, along with graduate and doctorate studies from Kansas State University.  He has published a number of research studies in peer-reviewed journals, and recently received the Certified Food Scientist designation from the Institute of Food Technologists (IFT).

Outside of work,Yemi’s main interests and time are spent with his family and another of his passions……soccer!