11111 Our Food - Harry's Fresh Foods

Our Food

At Harry’s, we put our hearts into every bowl — and we savor every minute of our work. From fresh refrigerated soups for retail to foodservice entrees and sauces, our team of talented chefs use inspired ingredients to craft restaurant-quality dishes in our Pacific Northwest facilities. We have a wide variety of vegetarian, vegan and gluten-free options, and several soups that are certified organic by Oregon Tilth and the USDA. And because we’re always cooking, you can trust that everything is as fresh as our name implies.


Ian BennettIan Bennett
Director of Research & Development

Ian has joined the Harry’s team with nearly 20 years of knowledge & experience in food manufacturing, quality assurance and R&D. With his thorough knowledge of product development, manufacturing and management, he is ideally suited to head up new projects of any scope to fit the needs of our customers.

His team of talented R&D Chefs and Technicians are at the top of their fields and have brought Harry’s much success in product ideation, innovation, recipe development and custom menu creation.

Ian attended Washington State University and is a member of IFT, Institute of Food Technologists.


John McClellan
Director of Operations

John has always enjoyed cooking, and has worked in the restaurant industry since the age of 16. He graduated from the California Culinary Academy in San Francisco in 1993, and was fortunate to immediately land a job as a restaurant chef. He eventually worked his way up to the level of Executive Chef — a title he has held at several independent restaurants over the years.

John is an active member of numerous industry organizations, including the American Culinary Federation, Chef de Cuisine Society of Oregon and the Research Chefs Association.


Alison Hall
Research & Development Chef

Chef Ali has more than 10 years of experience in foodservice ranging across the spectrum of roles, from national chain restaurant and hotel banquets to independent casual dining and corporate research and development. A graduate of the Western Culinary Institute’s Le Cordon Bleu program in Portland, Ali has brightened the kitchen at Harry’s since 2006.