WASHINGTON, DC - International Fresh Produce Association will celebrate nine of the country's leading chefs and foodservice professionals during The Foodservice Conference, July 31- August 1, in Monterey, CA, as part of the Produce Excellence in Foodservice Awards Program, sponsored by FreshEdge®.

According to a press release, the program honors chefs and foodservice operations for their produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts.

“We are honored to recognize this year’s Produce Excellence in Foodservice Award winners for their outstanding dedication to elevating fresh produce across the foodservice industry,” said Steve Grinstead, CEO of FreshEdge. “These leaders are not only shaping menus, but also crafting healthier, more vibrant dining experiences for their customers. Their passion and innovation continue to inspire the entire supply chain — from farm to table.”

The 2025 Produce Excellence in Foodservice Awards winners are:

• Business & Industry: Ryan Pomeroy, Regional Executive Chef, Eurest, New Brunswick, NJ
• Casual & Family Dining Restaurants: Alyssa Gangeri, Managing Partner and Chef, The Buttermilk Ranch, Nashville, TN
• Colleges & Universities: Brittani Ratcliff, Executive Chef, Aramark/Morehead State University, Morehead, KY
• Fine Dining Restaurants: Dan Koommoo, Chef, Crafted, Yakima, WA
• Hospitals & Healthcare: Justin Newgaard, Vice President of Operations, Morrison Healthcare, Atlanta, GA
• Hotels & Resorts: Leah Turowski, Executive Sous Chef, The Drake Hotel, Chicago, IL
• K-12 Foodservice: Erin Primer, Director of Food & Nutrition Services, San Luis Coastal Unified School District, San Luis Obispo, CA
• Quick Service Restaurants: Daniel Patino, Co-Founder & Executive Chef, Salad and Go, Coppell, TX
• Supermarkets & Retail Operators: Matthew Pratta, Director of Culinary, Sprouts Farmers Market, Phoenix, AZ

This year’s winners were selected from nominations submitted by produce companies and foodservice operations. IFPA coordinated a review of each nominee's incorporation and creativity of fresh produce into menu development, use of food safety protocols for proper produce storage and handling, produce-related outreach or special events, and recognition among peers and/or by their company.

The nine winners, along with an executive from their company, will participate in IFPA’s The Foodservice Conference in Monterey, CA. They will be presented with their awards as part of the event’s programming.