Guckenheimer Promotes Chef Rick Green to Head of Culinary

NEW YORK, NY – September 3, 2025 – Guckenheimer, ISS North America’s corporate food service brand and a premier provider of dining, catering and workplace experiences in commercial facilities across the USA, has promoted Rick Green to Head of Culinary.

In this role, Green will provide strategic oversight for all aspects of the corporate dining experience, including culinary excellence and programming, innovation and technology, wellness and sustainability, talent development and community commitment. He will develop creative solutions that foster growth, expand client partnerships and build strategic relationships with like-minded organizations. This role aligns with ISS’ strategy to make hospitality the foundation of the organization — across workplace strategy, facilities, food, culture and operations.

Technology and food innovation will also be core responsibilities for Green, including identifying best-in-class platforms and leading the corporate dining market by pioneering new menus and culinary trends in Guckenheimer’s f.i.t. Kitchen (Food Innovation Test Kitchen). He will also develop and empower the organization’s culinary teams to serve clients through programs tailored to the needs of their locations. This allows for greater agility, creativity, customization of programming and community support than fully-centralized solutions do — and helps the talent and hospitality of Guckenheimer’s people to shine through.

“Rick is a sterling representative of our hospitality-driven approach. He understands what clients and their people need and want in their food programs, and infuses nutrition and well-being into every culinary initiative. We are privileged to have him as part of the Guckenheimer and ISS families,” said Rene van Camp, Principal of Guckenheimer and Chief Hospitality Officer of ISS North America. 

Green’s 30-year career in the food and beverage industry includes earning a coveted externship at a Michelin Three Star-rated restaurant, owning a B2C catering business, and leading Guckenheimer’s f.i.t. Kitchen as Director of Culinary Development. He earned a Bachelor of Science in Culinary Arts from the globally recognized Johnson and Wales University. Beyond this expertise, Rick is well respected by the organization’s clients and teams as an innovator, plant-forward ambassador and sustainability advocate.

“This re-imagined role is a testament to Guckenheimer and ISS’ commitment to the development and advancement of people into the professionals they aspire to be. I am excited for this next stage of our culinary program, and all the value I can add for our clients and team members,” said Rick Green, Head of Culinary, Guckenheimer. 

About Guckenheimer
Guckenheimer, ISS North America’s culinary division, is the premier provider of chef-crafted meals that enhance the corporate dining experience and reflect a commitment to hospitality and service excellence. The company transforms traditional corporate dining spaces into signature destinations that offer restaurant-quality cuisine, promote whole-person health and inspire memorable connections. Through the expertise of 2,500 culinary professionals, Guckenheimer serves thousands of meals each day in nearly 250 facilities across North America. Its food programs have supported well-being, employee engagement, top performance, sustainability and positive, inclusive workplace environments for more than 60 years. 

ISS North America provides facility management, culinary, workplace and hospitality-focused programs to some of the biggest name brands in offices, manufacturing facilities, airports, laboratories, and other commercial locations across the USA and the world.