Top chefs to earn top honors at United Fresh 2014

Seven of the country's most exciting chefs and foodservice professionals representing an array of culinary styles and backgrounds will be honored this June as part of the United Fresh Produce Excellence in Foodservice Awards Program.

Sponsored by PRO*ACT, and now in its seventh year, the program honors chefs and their companies for their innovative and influential use of fresh produce in the culinary arts. The United Fresh Produce Association will formally recognize the seven winners at United Fresh 2014, the association's annual convention and expo in Chicago, June 10-13.

“We at PRO*ACT continue to be amazed at the creativity, vision, and dedication to fresh produce shown by the honorees in this program,” said PRO*ACT President Max Yeater. “We are so proud to be a sponsor of the Produce Excellence in Foodservice Awards and we thank all of the nominees and chefs who work so hard to increase the consumption of healthful fresh fruits and vegetables.”

The seven winners were selected from more than 130 nominations submitted by produce companies and foodservice operations across North America.

“These winners have made extraordinary dishes that feature fresh fruit and vegetable mainstays on their menus and we are proud to honor them for the important role they play in showcasing our industry,” said United Fresh CEO Tom Stenzel. “We appreciate their tremendous commitment and recognize PRO*ACT's generous support in honoring these winners and their positive influence on restaurant menus across the nation.”

All honorees will participate in a panel session, Restaurant Flavors and Trends from the Best, on Thursday, June 12 at 1:30 p.m.

The 2014 Produce Excellence in Foodservice Award winners are:

• Business in Industry: Chef Daniel Benigno, Guckenheimer Executive Chef at TD Ameritrade, Omaha, NE
• Casual & Family Dining Restaurants: Chef Carlito Jocson, Executive Chef, Yard House, Irvine, CA
• Colleges & Universities: Chef Chandon Clenard, Senior Executive Chef, Stanford University Residential Dining Services, Stanford, CA
• Fine Dining Restaurants: Chef Adam Hegsted, Chef/Owner for Eat Good, Wandering Table and Yards Bruncheon, Spokane, WA
• Hotels & Healthcare: Chef Rolf Nettesheim, Executive Chef & Food Service Director, The Palace Group, Miami, FL
• K-12 School Foodservice: Chef Jason Morse, Executive Chef, Douglas County School District, Castle Rock, CO
• Quick Service Restaurants: Jeff Sinelli, Founder, CEO and Chief Vibe Officer, Which Wich, Dallas, TX

For more information, visit United’s website.