Jim McGrody
Director, Culinary and Nutrition Services Rex healthcare , Raleigh NC 

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Jim is a New England native, and a graduate of the Culinary Institute of America in Hyde Park New York. Jim has over 27 years in the food services industry. Jim has worked in hotels and restaurants across the US, including a culinary apprenticeship at Walt Disney World in Orlando. Jim was Executive Chef for Auburn University as well as Northern Arizona University. He also worked at some prestigous medical centers in Washington D.C., Virginia and North Carolina.

Jim is the Director of Culinary Services at Rex Healthcare. He has a strong passion for making change in the way patients are eating. Jim is a proctor and instructor for the National Restaurant Association's ServSafe course..

He lives in Apex North Carolina with his wife Alicia., their son Abraham and their two  dogs Ollie and Emilio

Ryan Conklin
Executive Chef

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Ryan Conklin CEC is the Executive Chef for Rex Healthcare in Raleigh, NC.
After his formal training at The Culinary Institute of America, he worked for the Four Seasons Hotel in New York City, and continued sharpening his skills as a chef in Limerick Ireland, Sarasota, Florida and New York’s Hudson Valley Region. He has been managing healthcare foodservice for the past 11 years, and is completely committed to reinventing modern healthcare cuisine, while removing the label of “Hospital Food.”  Ryan is also author of the popular blog, “New School” Hospital Food. This blog showcases some of the unique things being done in his operations to bring the hospital food revolution to the forefront.

Prior to his time with Rex, he worked on the management teams at UNC Hospitals in Chapel Hill, NC, and St.Luke’s Cornwall Health System in Newburgh, NY- where he was recognized for having the top rated hospital food in New York’s Hudson Valley Region.

During his career in healthcare, he has received numerous awards and accolades including Champion of the 2012 The Association of Healthcare Foodservice’s (AHF) Culinary Competition in Miami, as well as a silver medalist at the 2011 AHF Culinary Competition in Phoenix, AZ.

Ryan is a proud chef advocate for all things culinary in healthcare. He has been featured in numerous industry trade magazines, as well as his team being featured in The Wall Street Journal, GQ Magazine, and both Japanese and Australian television.

Ryan has been a featured speaker across the country, regularly being asked to share his thoughts and vision on transforming Hospital Food.

In 2013, Ryan was one of only two AHF members to attain the Certification of Certified Executive Chef by the American Culinary Federation in New Orleans. Since then, he has furthered his involvement with ACF, and is a member of the Advisory Board for ACF’s North Carolina Triangle Region.

Steve Pexton

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Steve Pexton is Chef Manager at Rex Hospital. He is a native New Yorker and a ’96 graduate of the Culinary Institute of America, Hyde Park, New York. He has 16 years fine dining experience and includes stops at the Grand Floridian Beach Resort at Walt Disney World, Fearrington House, Prestonwood Country Club, and Second Empire Restaurant before heading up the award winning Cardinal Club and opening his own restaurant, Riviera, in downtown Raleigh.

Robert Fotch

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Robert Fotch is a Pennsylvania native with a passion for excellence. A military trained professional with 32 years in the culinary industry, Robert expects nothing less than perfection. Robert has worked various restaurants, hotels, and institutions, and boasts almost 2 decades of leadership in the culinary department at Rex Healthcare. A multi talented leader in the business, Robert has been a positive influence in leading the staff at Rex to success
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Email: blackhatchefs@gmail.com