Rachel Dunlap

Rachel Dunlap has over a decade of experience in culinary retail operations, currently serving as the Executive Leader of Culinary Retail Operations at Whole Foods Market since April 2012. In this role, Rachel oversees store operational processes for Culinary Teams, focusing on Prepared Foods and Bakery departments, and collaborates with the Global Culinary Merchandising Team to enhance operational strategies. Previous positions at Whole Foods include Executive Coordinator of Culinary Operations and Perishables Category Manager, where Rachel developed operational plans and managed product development. Rachel's expertise is complemented by academic roles as an Adjunct Professor at Culinary Institute Lenotre and an Instructor at The Art Institute of Houston, alongside earlier experience in inventory management at ARAMARK and consulting for various culinary projects. Rachel holds a Master of Science in Hospitality Management from the University of Houston and a Bachelor of Science in Industrial and Organizational Psychology from Texas A&M University.