(March 23, 1:25 p.m.) Five chefs, along with corporate executives from their organizations, are winners of the 2009 Produce Excellence in Foodservice Awards from the United Fresh Research & Education Foundation.

An award ceremony is scheduled during the United Fresh 2009 Convention April 21-24 in Las Vegas. The foundation is part of United Fresh Produce Association, Washington D.C.

Monterey, Calif.-based Pro*Act sponsors the awards, which were given for the first time at the 2008 United Fresh convention. Chefs and executives from five different foodservice categories were chosen for incorporating fresh produce into menu development, use of protocols for correct storage and handling of produce and featuring produce to build dining experiences, according to a news release. Almost 100 nominations were considered.

The winners are:

  • Business in industry and colleges — Glenn Pruden, executive chef and assistant director of university dining, and Bettie Clarke, director of residential dining, University of Richmond, Richmond, Va.;
  • Casual and family dining — William Fuller, corporate chef, and Tom Baron, president, Big Burrito Restaurant Group, Pittsburgh;
  • Fine dining: George Mavrothalassitis, chef and owner, and Donna Jung, publicist, Chef Mavro, Honolulu;
  • Quick service — Woody Faulk, vice president of brand development, and Shona Jonson, senior manager of menu development, Chick-fil-A Inc., Atlanta; and
  • Hotels and healthcare — Miles McMath, senior executive chef, Morrison Specialist, St. Jude Children’s Research Hospital, Memphis, Tenn., and Kevin Dorr, corporate chef, Morrison Management Specialists, Nashville, Tenn.