Monterey, Calif.-based Pro*Act LLC sponsors the program, which honors chefs for their innovative uses of produce in the culinary arts and is now in its fourth year, according to a news release.
One winner was chosen in six categories out of more than 100 nominations submitted by produce companies and foodservice operations across the nation.
The winners are:
Business in industry and colleges: Martin Breslin, director of culinary operations at Harvard University Dining Services, Cambridge, Mass.;
Casual and family dining: Regis Holden, senior director of culinary services at Eat’n Park restaurants, Homestead, Pa.;
Fine dining restaurants: Clifford Pleau, senior director of culinary services at Seasons 52, Costa Mesa, Calif.;
Hotels and health care: Jacques Wilson, executive chef at El Camino Hospital, Mountain View, Calif.;
Quick-service restaurants: Dan Barash, executive chef at Moe’s Southwest Grill, Doraville, Ga.; and
K-12 school foodservice: Jenilee McComb, director of childhood nutrition programs at Provo School District, Provo, Utah.