BUDD GOULD BURTENSHAW AWARD

He is committed to serving local ingredients and local seafood is a staple of his restaurants. In fact, Anthony’s opened its own seafood company in 1984.

Anthony’s Restaurants are known for their low turnover rates and Gould stresses the importance of education and growth for his employees.

“Budd instilled this loyalty in their employees,” Anton said. “He was fully committed to their education, offered them ongoing education and scholarships and other things to keep them growing.”

He encouraged growth and knew if his employees had to leave to grow, he told them they could always come back.

“He’s a strong guy, but there are lots of strong guys that don’t have what I would call a lot of heart,” said Chris Canlis of Canlis Restaurant in a video presentation during the award ceremony.

RANDY IRVINE, ALLIED HALL OF FAME

Randy Irvine spent 31 years at Food Services of America (FSA), is the former president of Harbor Foodservice and is now the senior vice president of development at Harbor Foods. He received the Hall of Fame award for an allied member of the Washington Hospitality Association.

“The Allied Hall of Fame is really special. You really have to be great to get in there,” said Anton. “We only have an award winner

Randy Irvine Allied Hall Of Fame

about every 10 years, someone who has truly set themselves aside to make the industry and their customers the most important thing.”

As the regional CEO of FSA, Irvine led the charge to set up the culinary program at South Seattle Culinary School. He then came to the Washington Hospitality Association and wanted to truly support the Education Foundation. He volunteered his time and money to the program.

“I just can’t tell you how passionate and sincere Randy can be and how important that is in everything they do,” Greg Hall of Greg Hall Advisors said in a video presentation during the award ceremony.

Jacque Farrell-Smith, CEO and co-founder of Farrelli’s Pizza remembered his personal touch in that same video.

“He just has a ginormous heart,” she said. “When we lost my mom, Randy was one of the only non-family members who was at her service during COVID…That’s not anything that’s a contract. That’s just a contract of being a good human being.”

“He’d do whatever he could for his customers and the greater good of the industry,” Anton said. ■