Highlights
- Over 10 years of experience in culinary nutrition
- Licensed registered dietitian nutritionist and trained chef
- Worked as the in-house culinary nutritionist of the Michelin-starred restaurant Rouge Tomate in New York City
- Freelance writer for nationally recognized digital food and health platforms including Spruce Eats, RealSimple.com, and Well + Good
- Recognized as one of FSR's "40 Under 40" rising stars making a significant impact in the food industry, in 2014
- Co-founder of the Culinary Nutrition Collaborative
Understanding what to eat for optimal nutrition is only one part of being healthy; having the tools and know-how to plan and prepare nutritious foods that you crave is the real key to lifelong wellness.
— Kristy Del Coro, MS, RDN, LDN
Experience
Kristy began her career in clinical nutrition as an outpatient dietitian at a world-renowned cancer center in New York City but after completing culinary school, transitioned into culinary nutrition as her chosen field of specialty.
Kristy was the in-house RD of a mission-driven Michelin-starred restaurant concept in NYC for over three years and subsequently transitioned into consulting work for various food service operations around the country to help them achieve healthier and more sustainable menus. Kristy also served as an adjunct faculty member at her alma mater, New York University for several years where she developed and taught a culinary course for nutrition students.
Kristy continued her passion for translating nutrition science in the kitchen as the co-founder of an annual Culinary Nutrition Conference for chefs and health professionals, first launched in 2017. Born out of the conference, Kristy recently co-founded the Culinary Nutrition Collaborative in early 2021, a unique platform for culinary nutrition education and consulting focused on the marriage of nutrition science with culinary arts.
In addition to her work with the Culinary Nutrition Collaborative, Kristy is a freelance food and health writer. Kristy has been quoted in numerous national publications and has been invited to present at national and international conferences over the years for her expertise in culinary nutrition.
Education
Kristy received her bachelor's degree in history from Boston College, her master's degree in clinical nutrition from New York University, and her culinary arts diploma from the Institute of Culinary Education in New York City.
Kristy also completed her dietetic internship training at Memorial Sloan-Kettering Cancer Center.
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