Chef Bryan Hudson is a Raleigh native with 21 years in the foodservice industry.  Bryan’s culinary background is diverse, including being a Grant Writer and Cheese Maker for a non-profit dairy farm in Hudson Valley, NY, Head Baker at Rendezvous Bay Hotel, Anguilla, BWI, Chef at Bank of America headquarters in Charlotte, NC, and Food and Beverage Director for Hilton properties. Bryan Hudson joined Sysco Raleigh in 2016 as a Marketing Associate.  After six months, he was promoted to the Executive Chef position, which he held for the next three years.  Following this role, he moved into the position of Seafood Specialist.

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