Rex Hospital, Inc.
Ryan Conklin CEC serves as the Director and Executive Chef of Culinary and Nutritional Services at UNC REX Healthcare since December 2008, leading an award-winning team focused on transforming hospital food standards. With extensive experience in the culinary field, Ryan has held various significant roles, including Executive Chef at UNC REX Healthcare, where culinary operations for high-volume foodservice areas and patient dining are managed. Additional contributions include serving as a Program Ambassador for The Burnt Chef Project and chairing the Food Contracting Council at Vizient, Inc. Prior to current roles, Ryan held management positions at notable institutions such as St. Luke's Cornwall Hospital and UNC Health Care, receiving recognition for excellence in hospital food services. Education was completed at The Culinary Institute of America, further bolstering expertise in the culinary arts.
This person is not in the org chart
This person is not in any teams
This person is not in any offices