RYAN CONKLIN
Director & Executive Chef, Culinary and Nutrition Services, UNC Health Rex
As Director of Culinary and Nutritional Services at UNC Health Rex in Raleigh, North Carolina, Ryan Conklin is a proud advocate for culinary excellence in healthcare. He is responsible for foodservice at two hospitals with 550 patient beds and 139,322 patient days. His team serves over 3,500 meals per day.
For the past 20 years, he has been leading healthcare foodservice culinary operations in both New York and North Carolina and is committed to engaging his team and the industry at large to collaboratively reinvent modern healthcare cuisine, effectively removing the stigma of "hospital food." Conklin emphasizes the use of fresh ingredients to create nutritious and flavorful meals for patients, teammates, and visitors.
As the Past President of The Association of Healthcare Foodservice, he was the first chef to lead this association, highlighting the evolving role of chefs in the healthcare and senior dining industry. Conklin is a Certified Executive Chef through the American Culinary Federation and is also an American Ambassador for The Burnt Chef Project.
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IN HIS OWN WORDS
How did you get your start in the foodservice industry?
After attending culinary school, I worked at The Four Seasons Hotel in New York City, as well as some time cooking in Ireland. At the age of 24, I was an executive chef, and not before long, healthcare came calling. From that point forward, I realized the incredible potential of healthcare dining. I've been dedicated to transforming the perception of 'hospital food' by creating a genuine hospitality experience in healthcare settings.
What advice do you have for someone new to the foodservice industry?
Never stop pushing yourself. I learn something new every day in our industry. When you are starting out and building your career, absorb everything like a sponge, and remember that lessons learned by failure will eventually lead to your success.
Most importantly, always remember to have fun. You will spend so much time away from your family through your career, try to laugh and have fun every day. That’s what I do!
What does being a Silver Plate recipient mean to you?
When I reflect on the past winners, I am genuinely amazed to be included in such a distinguished group. Many of the previous recipients in the Healthcare segment have significantly influenced my career, either within the industry or at my workplace. I have had the privilege of working directly under two Silver Plate winners and consider many others to be friends. I am deeply grateful to all of them for helping to pave my road to success.
How do you stay inspired and continue innovating in your role?
I continually connect with foodservice leaders from all segments to discuss best practices, as well as what’s coming next for them. I’ve always felt that it was important to make hospital patients feel like they are not in a hospital through food. That’s why it’s important to learn from other segments. I never wanted to just do what other healthcare organizations are doing, I want to bring the outside in.
If you could have dinner with any chef, past or present, who would it be and why?
There are several chefs I greatly admire. Yet, if I had the chance to have a sit-down dinner with any chef, it would unquestionably be Anthony Bourdain. He was genuine, compassionate, and real. His work profoundly impacted our industry and highlighted the profound connection between food and people. Anthony's authenticity was truly inspiring; he was charismatic and an extraordinary storyteller. What a fun night that would be!
RYAN'S MENTOR
Eric Eisenberg
President & COO
Quadra Alliance
After 20 years working in foodservice in hospitals and senior living, Eric Eisenberg launched Quadra Alliance, a consultancy offering integrated operations management solutions across all foodservice segments.
At his start in the industry, Eisenberg trained and worked in France and then returned to the U.S. to serve as Executive Chef at the Embassy of Luxembourg to the United Nations. In the mid-90s, he moved to Seattle and opened Relais Restaurant, which was nationally acclaimed and named one of America's Top Tables by Gourmet Magazine.
In 2004, Eisenberg joined Swedish Hospital's award-winning team, pioneering hospital room service. As corporate executive chef at Swedish Health Services, he promoted the idea that healthcare food should rival any other foodservice segment, creating inspiring operational environments.