Ryan’s story: focusing on fun and family

Education
Apr. 22, 2025

Ryan HickeyChef, Sodexo US

My interest in catering began when I was still in high school. From the age of 14 I was working summer and after school jobs as a busboy in local restaurants. I immediately liked the attitude; everyone was really hard working, but it was fun and I felt part of a family.

I went to Vermont to study Economics at university, as it was a place I loved. This was where I really started to feel inspired and develop a passion for cooking. I took a job in an Irish pub, and they got me involved in ‘real’ cooking. Until this point I had been mostly waiting tables, prepping or making salads – now I was getting to the fun stuff!

Taking culinary creativity to the next level

I spent three years there as a line cook and what a great learning experience it was. I also worked at fine dining restaurants and when I graduated university they offered me a full-time position. The chefs were on another level, and I shut my mouth and watched them at work; it was an experience I’ll never forget.

After two years, the restaurant closed and by chance there’s was an opening for a sous chef back at the Irish pub. But it was very fast paced, and by the age of 24 I was looking for a break from being the man in charge. So, I spent a couple of years working in friends’ restaurants as sous chef and executive chef.

Finding a balance and new beginning at Sodexo

In 2021 Covid hit, and the industry shut down. It was hard and I thought ‘is this the time for a career change?’. I applied for a few jobs in the economics field, but my heart was telling me it just wasn’t what I wanted to do any more. I’d recently married and was starting to think about a family and what the future could look like. If I stayed working in restaurants then the ultimate goal would be to own one, and that would take over my whole life. I needed something more balanced, where I could do the job I love and enjoy a family life.

That’s what led me to Sodexo, and to a role working in the University of Vermont, back where I’d originally studied! I love the high standards and level of professionalism here.

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The campus has four residential halls and I run one of those, working with a culinary team of 20 supported by front and back of house teams. I’m responsible for all menu planning across seven different food stations, including pasta and pizza, vegan/vegetarian, grills and salads. I’m still hands on in the kitchen and we’re open for breakfast, lunch and dinner, serving 17,000 meals every week in term time, and are active in the summer months catering for visiting kids’ camps and the like.

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Championing local produce and sustainability

Using local produce is a passion for the University and Sodexo chefs on campus. We’re always keeping our eyes out for new suppliers and there is a lot of farmland in Vermont. Sometimes the volumes we need are too large but where possible we buy local meat and veg.

Last year I travelled to Paris to take part in Sodexo’s sustainable chef competition Cook for Change. All the finalists shared a passion for sustainability and were there to promote the message. It was a great bonding experience with other chefs, and the vibe was really positive.

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It’s a global challenge and as chefs we are sometimes told ‘this is the produce you can use.’ But we should challenge that if the quality and sustainability aspect isn’t right. If a chef looks at an ingredient and thinks ‘wow, I can turn this into something I can be proud of,’ then that will shine in the dish they serve to a customer.

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As chefs we’re always training and learning. I try to bring that to my team and encourage them to see challenges as opportunities. It’s how I got to where I am, by listening to people with experience, taking feedback constructively and not dwelling on mistakes. I spend of a lot of time growing that team culture and mindset and building up trust.

Most importantly, in this hard-working industry, I believe we should always find the fun in what we do.

Find out more about a career with Sodexo!

Ryan’s story: focusing on fun and family

Taking culinary creativity to the next level

Finding a balance and new beginning at Sodexo

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Championing local produce and sustainability

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Finding a balance and new beginning at Sodexo

Championing local produce and sustainability

More stories about our people

Business and Industries

Randall’s story: a passion for sustainable food

Healthcare

Akeira’s story: food is more than just fuel for our patients

Business and Industries

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