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Chef Cary Neff

VP, Corporate Culinary Services
Morrison Healthcare

Chef Cary Neff is vice president of corporate culinary services at Morrison Healthcare. He leads the culinary team and uses the “Power of Food” to redefine the patient and employee food experience. He has held this position since 2009.

Cary is known for leading the movement in healthy cooking that food is medicine and it can be exciting and flavorful with high nutritional value. His concept Conscious Cuisine® focuses on using whole, sustainable grains and fresh seasonal vegetables with high-quality, mindfully portioned meats, poultry, and fish to complement a nutritiously balanced meal.

He is a highly sought-after guest chef, cooking instructor, lecturer and television/radio personality who has appeared on national programs such as “The Oprah Winfrey Show,” “The Today Show,” “Food Network,” and “MasterChef USA.” He has been profiled in The New York Times, “O,” Bon Appétit, Gourmet, Food & Wine, Restaurant News and Condé Nast Traveler.

Cary is a Johnson Wales distinguished visiting chef and a Princeton University artist in residence. Author of NY Times bestselling cookbook Conscious Cuisine; Sourcebooks and contributing writer in Experience Life magazine. He trained in classical French cooking at Chicago’s venerable Washburne Trade School and has worked as an executive chef in many of the nation’s most prominent restaurants, resorts and spas.