2024 Award Winners

The My Journey Award was presented to Jerome Dees of Dees Partners. A native of Oakland, Calif., Dees funded his college education at San Francisco State with his self-made catering company. Over nearly two decades, he’s made a mark as director, senior director, and vice president of sales roles across multiple restaurant and foodservice organizations. However, he is especially passionate about creating mentorship and career paths for people from backgrounds similar to his, working closely with the Network for Teaching Entrepreneurship (NIFTE) to cultivate tomorrow’s entrepreneur leaders. 

The Community Champion Award presented by American Express went to Gary LeBlanc, of Portsmouth, Va. A New Orleans-trained chef and native, LeBlanc formed Mercy Chefs in 2006 following the devastation of Hurricane Katrina with the goal of providing handcrafted, chef-prepared meals to victims, volunteers, and first responders impacted by disasters. Responding to the need he saw for quality meals that can both nourish and comfort people as they’re facing some of their most challenging life circumstances, Mercy Chefs has served more than 27 million meals, responding to more than 200 deployments across 33 U.S. states and 31 countries, with the help of more than 15,000 volunteers.

The Inclusion Innovator Award presented by PepsiCo went to Warren Thompson, President and Chairman of Thompson Hospitality. As the leader of the largest minority-owned foodservice and facilities management company in the U.S., Thompson has paved the way toward an inclusive and equitable industry environment fostering greater representation, opportunities, and success for individuals from diverse backgrounds. Today, he serves on multiple boards aimed at building career pathways and influencing initiatives to increase diversity across corporate and education environments.

The Thad and Alice Eure Ambassador of Hospitality Award was presented by Ecolab to Dr. Tim Ryan, Chancellor of the Culinary Institute of America (CIA), for his lifetime of service to the restaurant and foodservice industry. With a storied career that spans multiple awards and more than two decades as the longest-serving president of the Culinary Institute of America, Dr. Ryan played a leading role in establishing the world’s first bachelor’s and master’s degree in culinary arts at the CIA, as well as expanded continuing education programs for industry professionals and enthusiasts. He continues to give back to the industry where he started as a dishwasher, remaining passionate about the role of education in building the next generation of culinary leaders.