WASHINGTON, DC - The “best of the best” is a coveted title in any industry, and the International Fresh Produce Association (IFPA) is shining a spotlight on the best of the best in foodservice through its Produce Excellence in Foodservice Awards program.

“We are honored to offer this platform that recognizes these foodservice professionals for their produce prowess,” said IFPA Vice President Joe Watson. “Nominated by their peers, these honorees drive produce consumption by offering unique, delicious, produce-forward dishes.”

The Produce Excellence in Foodservice Awards program, sponsored by FreshEdge®, pays tribute to chefs and foodservice operations for produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts. Winners receive global recognition and a trip to The Foodservice Conference in Monterey, California on July 25–26.

According to a press release, a panel of produce foodservice experts evaluated nominees on the following criteria:

• Creativity in using fresh produce in concept development and menu design, including the ability to incorporate produce into culinary trends
• Knowledge and use of proper fresh produce handling procedures
• Produce-related outreach or special events, such as community service projects, local educational outreach, etc.
• Recognition among peers and/or by their company, such as awards, additional responsibilities, and training

Standing out in each of these segments, this year’s winners include:

• Business and industry: Estavan Jimenez Martinez, Executive Chef/Chef instructor, Rancho Cielo Youth Campus
• Casual and family dining restaurants: Grace Goudie, Executive Chef, Scratch Board Kitchen
• Colleges and universities: Jonathan Guitierrez Santiago, Executive Sous Chef, University of California Merced/Yablokoff Wallace Dining Center
• Fine dining restaurants: David Ruiz, Executive Chef, Scalo Restaurant
• Hospitals and healthcare: Roel Mesta, Executive Chef, The Village at Germantown
• Hotel and resort: Manfred Lassahn, Executive Chef, Hyatt Regency Hotels — Hyatt Regency Huntington Beach Resort and Spa
• K-12 Foodservice: Julie Raway, Registered Dietitian, Broome-Tioga Board of Cooperative Educational Services (BOCES)
• Supermarket and retail operators: Dorene Mills, Hannaford Chef, Hannaford Supermarkets
• Quick-serve restaurants: Chris Mayo, Development Manager, Wildflower

“We are pleased to announce these winners and grateful for their skills and imagination as they increase access to and the appeal of produce in all types of foodservice operations. We look forward to honoring them at The Foodservice Conference in July,” Watson said.

IFPA’s annual Foodservice Conference provides a hub for industry connection, innovation, and insights specifically tailored to the produce in foodservice. For more information, and to register for the conference, click here.

Congratulations to each of these stand-out foodservice aces!