Kathleen Held’s career trajectory, and ultimately her place within the foodservice consulting world, is unique.
Click for a list of past winners in the following categories: Dealer, Consultant, Service Agent, Manufacturers' Rep and Operator.
Along his path to becoming the president and CEO of Oswalt Restaurant Supply in Oklahoma City, Huff Harper learned quite a few lessons and continues to put them to good use.
The lasting impact of the class of 2025 FE&S Top Achievers will likely stem from the way each of them strives to make the lives of the people around them better. They understand the impact one person can have on another individual, a team, a company, and an industry. With that understanding in place, lifting the overall performance of their businesses and the industry segments they serve comes naturally.
Five foodservice professionals were named the 2025 recipients of Foodservice Equipment & Supplies Top Achiever Awards. The magazine is recognizing these individuals for their abilities to not only run market-leading organizations but also raise the level of professionalism for the industry overall.
The class of 2024 FE&S Top Achievers represents a group of individuals who not only know how to get things done but know how to inspire those around them in the process of achieving their own remarkable results. Their legacies will be rooted in their collective passion, work ethic, and the way they moved the industry forward.
Roberto Clemente was known for his excellence on the baseball field, playing on a team that won two championships and being one of the absolute best at what he did. Clemente is also famous for this quote: “Anytime you have an opportunity to make a difference in this world and you don’t, then you are wasting your time on Earth.”
Angela S. Petitti co-founded Gary’s East Coast Service with her husband — the Gary in Gary’s East Coast Service — out of the family’s garage in 1994.
Campus dining at the University of California Santa Barbara (UCSB) has long been known as a foodservice leader in the college and university segment. That makes Jill Horst’s elevation of the program that much more impressive as she continues to move the needle even further at UCSB while also influencing campus dining across the country.
Orlando Espinosa took an unusual route to becoming an independent foodservice design consultant — and he believes that’s the secret to his career success. It stems from his extraordinarily extensive reach on foodservice projects globally.
There was never any doubt in Marc Israel’s mind about where his career path would lead.
