Chef Coffindaffer joins the Radisson from The Sands Ocean Club in Myrtle Beach, where he was an Executive Chef. This was preceded by a four year tenure for The Divine Dining Group where he trained under Certified Executive Chef Bob Brantlee. Since 1994, Coffindaffer's culinary experience has allowed him to design and execute menus for employers, banquets and special occasions. He has further trained under a sushi chef where he learned the art of creating, rolling and preparing sushi as well as other grades of fish. He used these skills to win a prestigious award in the bread category at the Taste of the Tidelands in 2001 and was an integral part of The Divine Dining Group winning the Taste of the Tidelands Grand Award in 2001. This is an award based on overall exceptional culinary presentation and aptitude. The way had been paved by his participation as a key person and team leader which ushered in a streak of consecutive Taste of the Town Awards. Chef Coffindaffer sharpened his skills straight out of school as a Sous Chef at Snowshoe Resort in Snowshoe, W.Va. for four years, gaining experience in many worldly cuisines. Coffindaffer received his Associates Degree in Specialized Technology as well as certifications in Safety and Sanitation, Nutrition and Food and Beverage Management at the Pennsylvania Institute of Culinary Arts in Pittsburgh.

Coffindaffer joins the Radisson from the Sands Ocean Club in Myrtle Beach, where he was an Executive Chef.  Since 1994, Coffindaffer's culinary experience has allowed him to design and execute menus for employers, banquets, and special occasions.  He has also been trained under a master sushi chef, who taught him how to roll, create, and prepare sushi as well as other grades of fish involved in the art.  Coffindaffer received his Associate Degree in Specialized Technology at the Pennsylvania Institute of Culinary Arts in Pittsburgh, Penn.  He is certified in Safety and Sanitation; Nutrition; and Food and Beverage Management.

"Ryan's ability to prepare such a wide variety of foods with such an artistic flare makes me confident he can go beyond our needs as a sous chef," said Rita Gray, Director of Food and Beverage for the Radisson Plaza Hotel. "His vast experience will not only greatly benefit Vidalia's culinary team, but our many dining guests as well."

Adjoined to the Myrtle Beach Convention Center, the 12-story Radisson Plaza Myrtle Beach hotel features 402 luxurious guest rooms and suites, Vidalia's Low Country Cuisine restaurant, M Bar contemporary lounge, Coffee & Cream Starbuck's style café, health club, indoor pool and gift shop and offers four star services. The hotel lobby and second floor lounge opens into the pre-function space at the Convention Center.

Radisson Hotels & Resorts currently has more than 425 locations in 61 countries. Radisson is a division of Carlson Hospitality Worldwide, a global leader in hospitality services encompassing more than 1,635 hotel, resort, restaurant and cruise ship operations in 82 countries.