Timothy J. Dietzler, director of dining services at Villanova University, was named the 2010 Gold Plate Award winner from the International Foodservice Manufacturers Association at a reception Monday.
Dietzler, who represented the Colleges & Universities category, was honored for his commitment to customer loyalty through culinary excellence.
“This is just a remarkable honor,” Dietzler said. “This industry has given me exceptional opportunities and responsibilities. Thank you all for this incredible award.”
In addition to thanking his wife and two daughters, Dietzler also thanked his “family away from home,” his team members at Villanova.
He also thanked IFMA for establishing the Gold and Silver Plate Awards program and, “recognizing excellence in our industry.”
Dietzler was chosen from a slate of nine Silver Plate winners, all of whom were recognized for career achievements and innovation in their respective segments. A jury of editors representing industry trade press, including Nation’s Restaurant News, voted on the winners earlier this year. The chairman of the International Gold & Silver Plate Society also participated in the selection of the winners. The winners were selected by secret ballot.
The winners were judged on such criteria as leadership in food quality, including menu or concept development, nutritional programs, food safety, and preparation and presentation; outstanding human resources practices, including training, employee motivation and career expansion opportunities; financial and operational management techniques; marketing; and contributions to the prestige and public image of the foodservice industry.
Other Silver Plate categories and winners honored this year included: Health Care: Tony Almeida, director of food and nutrition/environmental/host services for Robert Wood Johnson University Hospital, New Brunswick, N.J.; Specialty Foodservices: Major Robert James Beach, director of food services, Orleans Parish Sheriff’s Office, New Orleans; Independent Restaurants: Jonathan Bennett, chef-partner, Moxie the Restaurant, Red the Steakhouse, Beachwood, Ohio; Chain Full Service/Multi-Unit Concept Operators: Michael J. Hislop, chief executive of Il Fornaio (America) Corp. & Corner Bakery Café, Corte Madera, Calif.; Elementary & Secondary Schools: Joanne Kinsey, SNS, director of school nutrition services, Chesapeake Public Schools, Chesapeake, Va.; Business & Industry/Foodservice Management: Laura Lozano, facilities manager of global dining for Dell Inc., San Antonio; Chain Fast Service: Andrew F. Puzder, chief executive of CKE Restaurants Inc., Carpinteria, Calif.; and Hotels & Lodging: Fernando Salazar, vice president of food and beverage, Wyndham Hotels & Resorts, Parsippany, N.J.
Contact Elissa Elan at [email protected].