Kristy Del Coro is a licensed Registered Dietitian Nutritionist and trained Culinary Professional living in North Yarmouth, ME with her husband and two children.  She completed her Dietetic Internship training at Memorial Sloan Kettering Cancer Center (MSKCC) in New York City, obtained a Master of Science in Clinical Nutrition from New York University (NYU) in 2008 and subsequently pursued a Culinary Arts Degree from the Institute of Culinary Education, where she completed her training in 2010.  


After working for three and a half years as a clinical dietitian at MSKCC and completing culinary school, Kristy decided to focus on her passion for the culinary arts and joined the team at the Michelin-starred restaurant Rouge Tomate, as their in-house Culinary Nutritionist. In this unique role, Kristy worked side by side with the restaurant’s Executive Chef to develop and modify dishes to achieve both optimum nutritional balance and exceptional culinary standard.  In addition to recipe and menu development, Kristy’s responsibilities included sustainable food sourcing, ongoing front-and-back of house staff training, and marketing and public relations. 


Kristy’s role soon expanded and she was additionally appointed Senior Culinary Nutritionist at the restaurant’s sister-company, SPE Certified, a nutrition and sustainability consultancy. As Senior Culinary Nutritionist for both Rouge Tomate and SPE Certified, Kristy worked with chefs and food service operators to help them develop healthier and more sustainable businesses, created staff training programs, spearheaded recipe development projects and continued to engage in media and public relations.


In 2014, Kristy decided to evolve her focus to more educational efforts that incorporate the application of nutrition science in the kitchen. While continuing to act as a consultant for SPE Certified, Kristy returned to her alma mater and became an Adjunct Faculty Member at NYU to develop and teach a unique culinary course for graduate level nutrition students that teaches students how to develop recipes that meet nutritional criteria for a heart healthy diet without sacrificing flavor.

Kristy is also the co-founder of the annual Culinary Nutrition Conference. In partnership with her alma mater, the Institute of Culinary Education, this unique conference unites dietitians and other healthcare professionals as well as chefs and culinary nutritionists to participate in hands-on cooking workshops and lectures that combine nutrition science with culinary arts. In 2020, the conference launched its first virtual programming which will continue in addition to in-person events.

Currently, in addition to planning Culinary Nutrition Conference events, Kristy engages in freelance work as a writer, recipe developer, and consultantShe is also available to see private clients, teach recreational cooking classes, and engage in brand partnerships. 

As a Culinary Nutritionist, Kristy has taken her expertise to the national stage with features in The New York Times, Wall Street Journal, Bon Appétit, Shape, Self, Fitness and Natural Health among others. FSR Magazine selected Kristy as a “40 Under 40 Rising Stars” in March 2014. 


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