Chefs and culinary leaders from universities, hospitals, restaurants, and retail will receive the Produce Excellence in Foodservice Awards at IFPA’s Foodservice Conference in Monterey this July
International Fresh Produce Association (IFPA) has announced the nine recipients of its 2025 Produce Excellence in Foodservice Awards, an annual program that spotlights culinary leaders who champion fruits and vegetables on American menus.
The honorees will be formally recognized during IFPA’s Foodservice Conference in Monterey, California, July 31 August 1, where each winner and a company executive will receive complimentary travel, lodging and on-stage recognition.
This year’s class was selected from nominations submitted by produce suppliers and foodservice organizations and then reviewed by a panel of industry experts who evaluated menu creativity, produce-handling protocols, community outreach and peer recognition.
The 2025 awardees are:
• Business & Industry: Ryan Pomeroy, Regional Executive Chef, Eurest (New Brunswick, NJ)
• Casual & Family Dining: Alyssa Gangeri, Managing Partner & Chef, The Buttermilk Ranch (Nashville, TN)
• Colleges & Universities: Brittani Ratcliff, Executive Chef, Aramark/Morehead State University (Morehead, KY)
• Fine Dining: 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 USD (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)
The Produce Excellence in Foodservice Awards were established to pay special tribute to chefs and foodservice operations for their produce innovation, creativity, and all-around excellence in the use and promotion of fresh fruit and vegetables in the culinary arts.
Winners span nine distinct channels from business cafeterias to retail foodservice reflecting the association’s goal of driving consumption across every eating occasion.
FreshEdge®, the Indianapolis-based produce distributor that sponsors the awards, says the 2025 class demonstrates how a well-designed produce program can elevate both flavor and guest well-being.
“These leaders are not only shaping menus, but also crafting healthier, more vibrant dining experiences for their customers. Passion and innovation across the supply chain.”
Steve Grinstead, FreshEdge CEO
Beyond public recognition, honorees will join conference field tours, participate in industry panels and connect with growers and distributors on the expo floor, creating what IFPA calls “a pipeline of inspiration from farm to table.”
IFPA encourages operators and suppliers to begin planning now for the 2026 edition; nomination details, category explanations and selection criteria are available on the association’s website.
