The INC Awards are the premier international showcase of excellence for the nuts and dried fruits industry.
Mr. Bert Steir
The Wonderful Company, USA
Bert Steir has been working in the nut and citrus industry for over 38 years. He was a founder of the original Paramount nut group, and is now Vice President of The Wonderful Company. Before that he was an executive of two New York stock exchange companies. He grew up in Boston, graduated from Harvard College, magna cum laude. Prior to college he served in the U.S. Infantry in France, Germany and the Philippine Islands during World War II. He was awarded the Bronze Star for his service. Since moving to California, Bert and his wife, Judy, have also kept a home in New York, where Judy spends most of her time tracking their expanding clan of 21 children, grandchildren and great-grandchildren.
Prof. Linda Tapsell
Senior Professor, Nutrition and Dietetics, University of Wollongong, Australia
Professor Linda Tapsell is a leading Australian researcher in Nutrition and Dietetics. For over 30 years she conducted ongoing clinical trials manipulating the macronutrient content of diets, testing the impact of individual foods on health outcomes and evaluating the efficacy of healthy dietary patterns in lifestyle interventions. This included a number of trials specifically examining nuts in relation to dietary fat manipulation, impact on cardiometabolic parameters, and driving healthy dietary choices. She has over 200 scientific publications, including a textbook Food, Nutrition and Health (Oxford University Press). Professor Tapsell has trained a generation of nutrition scientists and practitioners and is a Fellow of both the Australian Nutrition Society and the Dietitians Association. She continues to serve on a range of national and international expert committees on food and nutrition. In 2015 she was named a member of the Order of Australia for ‘significant service to health science as an academic and clinician specialising in diet and nutrition’.
Chef Andrew Roenbeck
Executive Chef at Boca Raton Resort & Club
Chef Roenbeck has been in the hospitality industry for more than 30 years. An integral part of the Resort & Club for 27 years, Chef Roenbeck joined Boca Resort’s culinary team in September of 1991. He supervises a culinary staff of 127, overseeing all aspects of the more than $70 million food and beverage operation.
Prior to joining the culinary team at Boca Raton Resort & Club, Chef Roenbeck held a number of culinary positions. He completed a stage at the world famous Café and Hotel de Paris in Monte Carlo working with renowned Chef Alain Ducasse at the Louis XV restaurant and with Café de Paris’s executive Chef Roger Cuisinier. After graduating from the Culinary Institute of America in Hyde Park, New York, in 1982, he went to work for Hershey Entertainment & Resorts and won a Gold Medal for Hershey’s International Chocolate Festival. For six years he served as a task force leader for Interstate Hotels and Resorts, opening new hotels throughout the United States during his tenure. In 1989, he was hired to open the Trump Taj Majal. Chef Roenbeck moved to Boca Raton to work for one of the area’s exclusive country clubs.
His solid reputation and extensive contacts led Chef Roenbeck to a position at Boca Raton Resort & Club, where he has remained for the last 27 years, making Boca Resort one of the culinary leaders in the Waldorf Astoria collection as its Executive Chef. In 2018, Hilton Worldwide recognized Chef Roenbeck with the Chef of the Year award in the luxury category for over 700 rooms during the 2018 Hilton Curate Food & Beverage Conference held at Boca Raton Resort & Club. This award is presented to a leader that curates amazing experiences for hotel guests and team members at the highest level. This individual consistently delivers on all financial metrics related to sales and profits while providing extremely high levels of quality food & beverage.