Kristy Del Coro, MS, RDN


Kristy is a professionally trained chef with more than 10 years of experience in the culinary nutrition field. She started her career in culinary nutrition as the in-house RD of a mission driven Michelin-starred restaurant concept in NYC where she worked with the front and back of house teams daily.  Kristy subsequently transitioned into consulting work for various food service operations around the country to help them achieve healthier and more sustainable menus.

Kristy has taken her expertise to the national stage with features in The New York Times, The Wall Street Journal, Bon Appétit, Shape, Self, Fitness, and, among other publications. FSR Magazine selected Kristy as a “40 Under 40 Rising Star” in March 2014. Kristy is also the co-author of a continuing education course for Today's Dietitian magazine titled "How Cooking Techniques Affect the Nutritional Qualities of Food."

Kristy served as an Adjunct Faculty Member at NYU for several years where she developed and taught a culinary course for nutrition students and continued her passion for translating nutrition science in the kitchen as the co-founder of CNC's annual Culinary Nutrition Conference, held in partnership with the Institute of Culinary Education. 

In addition to her work with the Culinary Nutrition Collaborative, Kristy is a freelance food & health writer.  She is also mom of two little ones (who cook with her regularly) and lives in the Portland, Maine area.