Karl Sukley serves as Executive Vice President of Culinary and Nutrition Services at HHS. He ensures operational success and contract compliance of the Mid-Atlantic region and collaborates with culinary and clinical teams to implement successful programs in partner facilities. Karl brings more than 20 years of industry experience to his new role, beginning as a food and nutrition services director in 2001. Prior to HHS, he served as a regional vice president of food services, where he developed a high-performance regional team and led strategic and organic new business development. Karl holds a Food Management Professional (FMP) Certification from the National Restaurant Association and earned his Bachelor of Science in Hotel, Restaurant, and Institutional Management from Johnson and Wales University.