United Fresh 2012 Honors InterContinental Mark Hopkins & InterContinental San Francisco Executive Chef Christophe Depuichaffray with Top Honors

fb-confidential-place-holder960
Reading Time: 2 minutes
Congratulations to Chef Christophe Depuichaffray, Executive Chef of InterContinental Hotels of San Francisco serving both the InterContinental Mark Hopkins and InterContinental San Francisco, for recently being selected as one of six of the country’s most exciting chefs and foodservice professionals by the United Fresh Produce Association. Depuichaffray will be honored at the United Fresh Produce Excellence in Foodservice Awards Program at the United Fresh 2012, the association’s annual convention and expo in Dallas, Texas from May 1-3, 2012. In its fifth year, the program honors chefs and their companies for their innovative and influential use of fresh produce in the culinary arts.

The six winners were selected from nearly 120 nominations submitted by produce companies and foodservice operations across North America. A panel of produce and foodservice industry leaders reviewed each nominee’s demonstrated incorporation of fresh produce into menu development, use of protocols for correct storage and handling of produce, leadership in produce related community service and special events and recognition by their company and industry peers. The six winners, along with an executive from their company, will attend United Fresh 2012 in Dallas. All six winners will participate in panel session, Top Chefs! Produce Excellence in Foodservice Award Winners which will take place on Wednesday, May 2 at 3:00 p.m. For those not able to attend, a recording of the session will be posted on UnitedFresh.TV.

Depuichaffray won in the category for Hotels & Healthcare. A list of the other five award winners is listed on the Produce Excellence in Foodservice Award website. Congratuations to Depuichaffray and the fellow award winners for being recognized for their commitment to featuring fresh fruits and vegetables on their menus and their ongoing positive impact on the country’s dining habits.

Depuichaffray has served as Executive Chef at the InterContinentalMark Hopkins San Francisco since 2007, and was promoted to Executive Chef for InterContinental Hotels of San Francisco, serving both the InterContinental Mark Hopkins and the InterContinental San Francisco in January of 2010. At the InterContinental Mark Hopkins San Francisco, a 380‐room property with 2 historic ballrooms and over 19,000 square feet of meeting space, Depuichaffray takes charge of the kitchens and menus for banquet events up to 1,200 persons, in‐room dining, and the legendary Top Of The Mark sky lounge. At the 550‐room InterContinental San Francisco, Depuichaffray spearheads the kitchen operations and menu design for corporate and social events in over 43,000 square feet of meeting space.