Published on July 19, 2016

Award-winning Chef to Showcase Talents at Camp Lejeune August 2

RALEIGH – Camp Lejeune and the N.C. Department of Agriculture and Consumer Services will host award-winning chef Ryan Conklin on base Aug. 2.

Conklin, executive chef at UNC REX Healthcare in Raleigh, will work with foodservice staff from Sodexo to create a locally inspired lunch menu at French Creek 420 Mess Hall. Fresh North Carolina vegetables and meats will be supplied by Foster-Caviness and Sysco Raleigh, respectively.

“The guest chef program is a continuation of the great partnership between North Carolina’s top two industries, agriculture and the military,” said Agriculture Commissioner Steve Troxler. “We have worked together to promote health and well-being at local military bases while supporting local growers.”

Conklin was crowned the 2015 Grand Champion of the Got to Be NC Competition Dining Series. He has been managing healthcare foodservice for 12 years and is committed to reinventing modern healthcare cuisine and removing stereotypes about hospital food. Conklin and his team serve more than 5,600 people daily, paying close attention to providing faster preparation time with higher-quality ingredients.

His success is being noticed across the culinary and healthcare industries. In 2015, Conklin was recognized by Triangle Business Journal as a Healthcare Hero, winning the award for Support Services Executive of the Year. He has been featured in trade magazines, The Wall Street Journal, Modern Healthcare, Walter magazine, GQ, Conde Nast Traveler and numerous local television outlets.

The guest chef program is one of many marketing initiatives of Got to Be NC, the official state identity program for North Carolina agricultural products. More information about the program is available at


Tim Parrish, foodservice marketing specialist

NCDA&CS Marketing Division


Media Contact
For media inquiries and to arrange interviews, please contact:

Alan Wolf, UNC REX Healthcare