My passion for nutrition has always gone hand-in-hand with my love for food. Growing up, I was that kid who would spout random nutrition facts to my family at the dinner table; or develop "healthy muffin recipes" until 2am in the morning. When it came time to choose a career, working with food and nutrition was a given. After achieving a MS in Food Science & Nutrition from the University of Leeds in the UK, I returned to the US, working as the Culinary Nutritionist for McCormick Science Institute. There, I honed my culinary skills to develop nutritious foods and eating techniques for clients across the nation.

In addition to my time back-of-house, I spent a large portion of my dietetic training in in-patient and out-patient clinical settings. I worked with patients with a wide variety of conditions ranging from eating disorders to acute kidney failure to celiac's disease. I worked with my patients to tailor nutritional interventions to fit their needs. I enjoy supporting my clients through their personal health journeys, while holding them accountable to their own goals.

Between my Medical Nutrition Therapy training and my culinary applications experience. I feel prepared to tackle nutrition issues with evidence-based, practical solutions. My mission is to transform the way we approach health through fantastic, wholesome food, conversation, and targeted interventions.