Senior Culinary Nutritionist

Since 2011, Kristy has worked as the SPE Certified Culinary Nutritionist for Rouge Tomate New York –  the only Michelin-starred restaurant in the country to have a Registered Dietitian (RD) on staff – where she collaborates with the back- and front-of house teams.

Kristy's hands-on experience to help source, conceive and create refined, market-driven dishes that adhere to the guidelines of SPE naturally led to to expand her scope of work and also join the team at SPE Certified as Senior Culinary Nutritionist.

As a Greek-American, Kristy spent much of her youth travelling throughout Greece and other parts of Europe, where she was inspired by the simplicity of the Mediterranean cuisine and diet. Her upbringing ultimately led her to pursue a career in culinary nutrition. After completing her undergraduate degree in History at Boston College, Kristy went on to pursue her Master of Science in Clinical Nutrition from New York University (NYU) and completed her dietetic internship at Memorial Sloan Kettering Cancer Center (MSKCC), one of the most respected cancer centers in the world. After becoming a licensed RD in 2008, she was hired at MSKCC as an Outpatient Clinical Dietitian, receiving one of the most coveted positions in the field of clinical nutrition. Never forgetting her passion for food, Kristy simultaneously pursued a Culinary Arts Diploma from the Institute of Culinary Education (ICE) concurrent to her work at MSKCC. With her dietetic experience and her Culinary Arts Diploma in hand, Kristy ultimately landed her “dream job” in the kitchens of Rouge Tomate where her passions for cuisine, nutrition, and health could finally be united. As a new member of SPE Certified, Kristy is thrilled at the prospect of working with other chefs and foodservice professionals worldwide to make “Health Through Food” available everywhere.

In this role, Kristy has already taken her expertise to the national stage with mentions in The New York Times, Wall Street Journal, Bon Appétit, Shape, Self, Art of Eating, and Essentials of Nutrition for Chefs, among others. Of note, Kristy was selected in March 2014 as a “40 Under 40 Rising Stars” by FSR Magazine.