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Jeff Leidy, executive chef at the San Diego Convention Center, was named 2007 Food and Beverage Person of the Year at the 29th Annual Gold Key Awards held at the Sheraton San Diego Hotel and Marina on Feb. 28, 2008. Sponsored by the Hotel Motel Association and the Hospitality Sales and Marketing Association, the awards honor hospitality professionals who have made significant contributions to the betterment of the industry.
“We’re fortunate to have Chef Leidy on our team,” said Carol Wallace, president and CEO of the San Diego Convention Center Corporation. “His exemplary culinary skills, professionalism, and involvement with the community are truly an inspiration.”
Chef Leidy was honored for his numerous industry contributions as well as his community involvement. He joined Centerplate, the Convention Center’s exclusive food and beverage provider, in 2004 as executive chef. Since then, he has been integral to the corporation’s ongoing success with his culinary expertise, innovative management, and high standards of service. Last year, he won Ocean’s Spray’s national competition, the 2007 Ultimate Cranberry Foodservice Recipe of the Year, for his “Cranberry Mojito.” He generously donated his $25,000 cash prize to Becky’s House, the local YWCA’s residential program for victims of domestic violence.
“Chef Leidy’s commitment and talent are unsurpassed,” said Nancy Murgillo, general manager of Centerplate. “We certainly would not be as successful as we are without him, and we’re very proud of him.”
Chef Leidy oversees a staff of 220, and his exceptional cuisine is one of the reasons nearly 80 percent of Convention Center business is repeat business. This year alone, the Convention Center generated a record-breaking $1.56 billion regional economic impact and attracted nearly one million visitors, many whose convention experience was enhanced by his creative and delicious menus.
“I’m honored to receive this award,” said Leidy. “The Convention Center and Centerplate have been incredibly supportive, providing me with tremendous opportunities, both as a manager and as a chef. I feel fortunate to work with such a wonderful team of professionals.”
Under his supervision, the Convention Center’s kitchen has also moved towards more healthful cuisine eliminating trans-fats from food prepared on site. His menus are eco-friendly, and he purchases locally grown organic produce. Meats are purchased through a network of local family owned farms committed to raising livestock through humane, sustainable practices.
The San Diego Convention Center Corporation is a public benefit corporation created by the City of San Diego. The Corporation is exclusively responsible for marketing, managing and operating the Convention Center. In its 19-year history, the Center has generated nearly $15.2 billion in economic impact, over $309.8 million in tax revenues and continues to serve as San Diego’s premier gathering place.
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