Julie Meyer,
RDN

Julie was born to two entrepreneurs – who met at Weight Watchers. What else is there to say?  Destined to start a nutrition-focused business, Julie’s global perspective was shaped by her Indian-born British grandmother as well as two stints living abroad – in France and in China. She started Eat Well Global to fill white space in the agency market – to bring together nutrition, communications and a global point of view to empower clients to make change in the world.

Julie gets up every day thinking about how to make clients’ lives easier, the food supply healthier and revolutionize the way we work. After coffee, of course. Prior to starting Eat Well Global, Julie ran Eat Well Shanghai and worked as a nutrition communications consultant.

Can there ever be too much pizza? Born in Chicago and living in Brooklyn, I am completely agnostic when it comes to pizza

What is your go-to late-night snack? I go to bed really early, so for me, it’s actually dinner.

Erin Boyd Kappelhof,
MS, MPH, RDN

Erin first became interested in nutrition as a high school cross-country runner when she started reading copies of the Tufts Health & Nutrition Letter that her nutrition-minded mom left on the kitchen counter. Years later, it all came full circle for Erin after earning master’s degrees in nutrition communication and public health from Tufts University. Soon after that, Erin realized the power of working through the food industry as a vehicle for change and built a career driving nutrition from within multinational manufacturers, retailers and communication agencies. Today, Erin leads Eat Well Global’s efforts to make positive impact on global health. She is proud to be working with an incredible group of colleagues to build an authentic culture, a new way of working and a company with quality, integrity, thoughtfulness and leadership at its core. There’s no place she’d rather be!

Describe your ideal sandwich: My ideal sandwich has multiple layers and textures. There’s no single type because variety is my favorite flavor. But it’s crunchy and creamy, savory and tangy, and isn’t complete without vegetables and cheese.

Do you support birthday pie? If so, what type? Yes, peach blueberry or appeltart met slagroom

Monica Amburn,
MS, RDN

Monica was a foodie before she was aware of the term. Her family likes to remind her that as a toddler she would sing a jingle she made up about peanut butter when she wanted a snack! Growing up, her love for food carried over to nutrition as she studied how to better fuel her body for competitive dancing and fitness. Then as a college student, Monica shadowed a supermarket dietitian and was impressed by the significant scale of positive influence this one dietitian had on thousands of shoppers. From that point, a career-long passion for nutrition communications was born.

After gaining valuable clinical experience early in her career, Monica made the transition to the supermarket industry, serving as a corporate dietitian for both BI-LO and Winn-Dixie brands, where she managed all nutrition communications. Prior to joining Eat Well Global, Monica served as Senior Director of Health and Wellness for Vestcom’s healthyAisles®, a nutrient attribute database and communications solution servicing the supermarket, drug, and dollar retail industries.

Describe your ideal sandwich: Nothing beats a hot caprese panini, with fresh mozzarella, arugula, basil, fresh pesto, and prosciutto. Because everything is better with prosciutto.

Do you support birthday pie? If so, what type? I’m 100% on board with birthday pie. I’ve never met a pie I don’t like, but Lemon Meringue Pie really takes the cake.

Stacey Beardsley

Stacey’s interest in food began when she left home and realized she had no idea how to cook. Through countless hours of Food Network and much trial and error, a passion for healthy, low-cost meals emerged. Over the years, that passion has also developed into a keen interest in growing fruit and vegetables (with varying levels of success).

After many years working in the Graphic Design industry Stacey decided to further her passion for food and nutrition by undertaking an MSc in Nutrition. Her specialist interests lie in writing creative and informative articles on a wide range of nutrition topics and presenting nutrition information in an eye-catching and engaging way – something she is able to bring to her role as Branding & Design Specialist at Eat Well Global.

What food would you take to a dessert (not a typo) island? White chocolate cheesecake with a ginger biscuit base. It would NOT last long.

Describe your ideal sandwich: So many to choose from, but I’ll never say no to a pastrami sandwich with cheese and pickles.

Amaris Noguera Bradley,
MPH, RDN

Growing up as a first-generation kid, food was a central part of Amaris’ culture and family life. As a high schooler, her love of food and science drew her to enroll in a nutrition course which ultimately led her to pursue a career in dietetics.

Amaris currently works in nutrition communications at Eat Well Global, helping companies and organizations thoughtfully engage with health and wellness professionals. Prior to joining Eat Well Global, Amaris was Senior Director of Partnerships at Partnership for a Healthier America, Senior Account Executive at Porter Novelli and a corporate wellness dietitian at Orlando Health. She serves on the Executive Committtee of the Academy of Nutrition and Dietetics’ Food and Culinary Professionals Dietetic Practice Group.

What was your favorite food vacation? A few years ago my husband and I traveled to Turkey and my taste buds have never been the same. I fell in love with the feast of small plates overflowing with tasty spreads and dips, beans made every which way, soft and warm unleavened breads, stuffed grape leaves and fire-roasted eggplants …and let’s not forget the epic meal that is Turkish breakfast! The craveable cuisine was matched only by the country’s rich culture and history, and the most hospitable people I’ve ever met in my world travels.

What is your go-to late-night snack? Vanilla frozen yogurt with a fudge swirl and peanut butter cups – balanced because it contains all three macronutrients! 😉

Patrick Brady

Patrick Brady joined Eat Well Global in September 2024 to lead our Growth Function. A veteran of the communications industry, Patrick has spearheaded global business development strategies, processes, and growth initiatives for prominent agencies such as Ketchum, DeVries Global, MSL, MWW, Omnicom, and IPG. In addition to driving business development and execution, he has played a pivotal role in leading global acquisition, integration, and expansion efforts across continental Europe, Russia, China, and India.

Born to a logging camp chef in Alaska, Patrick grew up with a deep love for food and a profound understanding of the importance of nutrition. As the father of two young children, he has followed in his father’s footsteps by becoming both the family chef and sous-chef—especially when his wife, Tricia, the superior chef in the household, takes the lead.

Describe your ideal sandwich: PBLT”- Pickles, Bacon, Lettuce and Tomato.

What was your favorite food vacation? : Is vacation ever not a food vacation? My favorite food vacations include New Orleans, USA (Gumbo, Soft shell Crab Po Boys, Beignets), Tokyo, Japan (Ramen, Omakase, Okonomiyake).

Tina Carlucci,
RDN

Tina was originally set to work in medicine, but after realizing blood made her queasy and functioning on little sleep was not her jam, she decided to veer off the pre-med track and started exploring other options in the field of healthcare. Tina took her first nutrition class at the University of North Carolina at Chapel Hill and was immediately hooked. She enjoyed learning about the science of nutrition and was fascinated with food’s role in health. Tina moved to New York for her dietetic internship, where her love of food, cooking, and fine dining grew.

Today, Tina lives just outside of Phoenix, AZ with her husband and two adorable children. She works in nutrition communications with a focus on social media and influencer partnerships. Prior to joining Eat Well Global, Tina worked as the Editorial Director for Joy Bauer Ventures and before that was a Corporate Wellness Dietitian for Emblem Health.

Describe your ideal sandwich: A “grown up” grilled cheese made with really good sourdough bread spread with Trader Joe’s Zhoug sauce, plus sharp cheddar cheese, sliced avocado, and a fried egg.

Do you support birthday pie? If so, what type? Absolutely! Pie > Cake. I like a good Apple Pie or Chocolate Bourbon Pecan Pie for something a little less traditional. Oh! Or Key Lime Pie! I like all pie, really.

Kristen Ciarlo,
MS, MPH

Growing up in a big Italian family, food was always central in Kristen’s life. Sundays were not complete without a big bowl of macaroni, a glass or two of red wine (or grape juice for the kids!) and even a cannoli as a palate cleanser. Her inherited love for food blended with her newfound appreciation for nutrition when she started to run track and cross country in high school. Before she knew it, she was studying for a Bachelor’s in dietetics at the University of Vermont.

While in undergrad, she developed a deeper passion for the social side of nutrition, taking a liking to food policy, community nutrition and public health. Upon graduation, Kristen began work at an anti-hunger nonprofit on a team that aimed to boost student participation in the National School Breakfast Program and Summer Food Service Program. She then continued her education at Tufts University in Boston where she graduated with a Master’s in Public Health and Master’s in Nutrition, concentrating in food policy and programs. Tufts led her to an internship with Eat Well Global, and the rest is history!

What food would you take to a dessert (not a typo) island? As you may have guessed, my dessert of choice would have to be a cannoli. Preferably filled with classic ricotta filling and topped with chocolate chips.

Describe your ideal sandwich: Anything cheesy, I’m not picky!

Sue Cloran,
MBA, RD(SA)

Growing up in a household where everything was made from scratch, food was adventurous, and there were always fruits and veggies growing in the garden, it’s fair to say Sue has always been fascinated by food and the food chain! When she journeyed to Japan on Rotary Exchange as a curious 17-year-old, she was exposed to a whole new culinary world (though she did come back saying ‘if you don’t know what you’re eating in Japan, it’s inevitably made from rice, fish or beans!’).

She was also always scientifically minded and knew she wanted to get into health, but preferred the ‘clean’ part of medicine. This drew her to dietetics. She started her career in rural South Africa, treating patients in a government hospital, but soon realised that she could have more impact in the corporate world reaching populations, rather than through one-on-one patient counselling. She felt that the knowledge she’d learned was no good if she couldn’t pass it on in a meaningful way.
Her passion lies in staying up to date with Nutrition science and being able to translate it to marketeers, consumers, health care professionals and policy makers, but doing so within regulatory frameworks. She also enjoys learning about new processing technologies and is naturally business minded; helping food companies create value from Nutrition is what makes her tick!

What food would you take to a dessert (not a typo) island? TiramiSUE

Describe your ideal sandwich I’m going to cheat and say it’s the Japanese take on a sandwich that’s my favourite. An onigiri, or rice ball, especially with the basic salmon filling, is a flavour that takes me back to my childhood. It’s portable, delicious, and healthy!

Vanessa Costa,
MS, RDN

One could say a career in food and nutrition was preordained for Vanessa, who has long considered grocery shopping a favorite hobby. Yet she followed the opposite of a linear path to her current role as Chief Operating Officer at Eat Well Global. Vanessa holds an undergraduate degree in business management and early career experience in health care investment banking, business development and strategy, plus a master’s in nutrition from Columbia University. She is also a registered dietitian nutritionist.

Immediately prior to joining EWG in her current position, Vanessa worked in nutrition counseling and served as an in-house dietitian and communications manager at KIND Snacks. Today, Vanessa works in partnership with EWG’s co-CEOs to lead the business, manage the team and expand the company’s impact. Equipped with strong business acumen and a penchant for problem-solving, Vanessa has oversight of operations and finance at EWG in addition to advising on client accounts.

Can there ever be too much pizza? Never; pizza just can’t be topped (see what I did there?)

Do you support birthday pie? If so, what type? 100% (but I’d still pick cake if given the choice). Let’s keep it celebratory and go big with Momofuku’s Milk Bar Pie.

Ali Dorazio,
MS, RDN

Growing up in a large family where fruits, veggies and milk were a must at every lunch and dinner, Ali first learned about eating healthy from her mom. Her interest in nutrition began in high school as she was focused on eating well for athletic performance and fixated with having not one, not two, but THREE considerably thinner sisters.

Today Ali leads a team that supports nutrition communications and influencer engagement for the Egg Nutrition Center. Prior to joining Eat Well Global, she worked as a Nutrition Scientist for General Mills. Ali also has experience as a retail dietitian and WIC nutritionist.

Describe your ideal sandwich: Crispy chicken sandwich with deviled egg spread, shaved cabbage, pickles + mayo

What food would you take to dessert (not a typo) island? Scones + donuts (I feel like other people may forget breakfast desserts)

Samantha Thorp,
MS, MPH, RDN

Samantha grew up in a family of foodies with diverse tastes. With family roots spanning from Sicily to New Orleans, LA and even South Texas, Samantha was exposed to an impeccable variety of cuisines growing up. There is not a food she wouldn’t try at least once, and she will never pass up a good hole-in-the-wall culinary experience, a favorite pastime she shared growing up with her late father. Samantha was often called the “nut” of the family as she preferred healthy snacks and fresh alternatives to the comfort foods around the house. This interest in healthy eating grew to become the focus of her undergraduate studies in nutrition. This would prove overwhelmingly helpful after an early adult diagnosis of celiac disease. Samantha continued with this momentum to complete two Master’s degrees in health communication and food policy, with specializations in food system sustainability and food business from Tufts University.

Samantha’s career has been centered around field marketing and communications, working for CPG companies in the healthy snack and beverage space. In addition, she has worked on several food policy projects ranging from food-assistance-program access to improved health insurance coverage for registered dietitians.

In her free time, Samantha enjoys recipe testing gluten-free desserts, hiking with her chocolate lab named Clyde, and exploring new cities to find the best street art.

Luis Gonzalez,
MS, RDN

Luis grew up in a boisterous Cuban family where food was always at the center of social life and culture. He was, however, your typical picky eater. Luis would even remove the small pieces of onions and bell peppers from his black beans! When his passion for science and health took him down the path of nutrition work, he realized that some changes needed to be made. Eventually, Luis learned to appreciate all that nature has to offer and enjoys all veggies (Brussels sprouts are his favorite!).

After a deep dive in the clinical world, Luis began exploring other ways to use his skills to spread science-based nutrition information. That landed him in the crazy and always-exciting world of nutrition communications, and today at Eat Well Global. Luis has also developed a passion for food photography, creating mouth-watering images of all types of food, even veggies.

Describe your ideal sandwich: The perfect blend of melted cheeses, enclosed in buttery, crusty bread.

What was your favorite food vacation? Whenever I return home to Miami to eat my mom’s cooking!

Nick Halar,
SHRM-SCP

Nick Halar joined Eat Well Global in October 2022 where he leads our People Function. Like many in the Human Resources field Nick did not begin his professional career with this profession in mind. After pursuing study and a successful career in music he made a transition to the field of Human Resources, fueled by a passion for all things “people”. At Eat Well Global, Nick partners with team members and leadership to build a best-in-class employee experience and work culture.

Prior to joining Eat Well Global, Nick functioned as the Global Head of Human Resources for Forensic Risk Alliance, a multi-national forensic accounting consulting firm.

Nick grew up in a small family that truly knew the importance of good food, which fostered a love of international cuisine, Tuscan reds, bread baking and crock-potting (that is a real word, we promise!). When he isn’t watching “Top Chef” or “The Great British Baking Show”, Nick can be found spending quality time at home whipping up delicacies in his kitchen for his husband (and dogs).

Describe your ideal sandwich: Bread and cheese are the best canvas and I’m yet to meet a sandwich that I didn’t like. If I have to choose one, chicken and pesto with sun-dried tomatoes and buffalo mozzarella … and a side of kettle-cooked chips. Scrumptious!

What was your favorite food vacation? My husband and I honeymooned in Italy and Austria for 2 weeks and enjoyed eating our way through the journey. Some of my favorite moments included exquisite cheese and wines overlooking the Florence sunset and casually tasting the Naschmarkt (“snacking market”) for local food, spices and beer in Vienna.

Erin Horetski, MS

From a young age, Erin found inspiration in the kitchen, surrounded by the sweet aromas of her grandmother’s baking. Almost daily baking sessions fueled her culinary curiosity, leading her on a lifelong journey of culinary exploration.

A pivotal moment occurred during Erin’s undergraduate studies when she studied abroad in Accra, Ghana. Here she witnessed firsthand the devastating effects of malnutrition and her passion for global health and nutrition was ignited. Determined to make a difference, she completed her Masters of Global Health at Northwestern University, focusing on maternal health and nutrition’s critical role in the first 1000 days.

Prior to joining Eat Well Global, Erin worked at the Association of Diabetes Care & Education Specialists, where she worked to expand the National Diabetes Prevention Program. When she’s not working, you can find Erin reading a book, running on Chicago’s lakeshore or spending time with her husband, children and dog Clark.

Can there ever be too much pizza?: Absolutely not! In the realm of pizza, the concept of ‘too much’ is a mere figment of the imagination.

What is your go-to late-night snack?: As an early bird, late night snacks are a rare for me, but when in need, my go to is always a bowl of Cinnamon Life cereal.

Regina Peralta Iriarte,
MS, MPH, LN

Born and raised in Mexico – a country whose cuisine is recognized as an Intangible Cultural Heritage by UNESCO – Regina’s culture has taught her that deep connections happen when the tummy and soul are full. One of her favorite moments to share with loved ones is at “la sobremesa” – which translates to “the after-table” – spending endless hours chatting at the table after a delicious meal.

Before joining Eat Well Global, Regina earned her Bachelor’s Degree in nutrition and food science and received her nutritionist-dietitian license in Mexico City. After graduating, she gained valuable experience in private practice and as both an in-house and external nutrition consultant for food and health startups and small companies. From biotech to retail to food delivery services and beyond, her curiosity for learning about new industries and her desire to drive positive impact within these sectors propelled Regina to her next chapter in graduate school. After moving to Boston, she completed a Masters of Public Health and a Masters in Nutrition Communications, Interventions, and Behavior Change from Tufts University. Now at Eat Well Global, she can’t think of a better way or place to continue fulfilling her passion for bridging scientific evidence and nutrition policy to solve business problems within the food, healthcare, and life sciences industries.

Describe your ideal sandwich: LOTS of mashed avocado smoked salmon, fried egg, arugula, capers and red onion on toasted sourdough or multigrain bread.

What was your favorite food vacation? If I weren’t Mexican, I would definitely say Mexico City, as its culinary scene is incomparable. But since I don’t want to be biased, I have to say Greece! Seafood is my love language, and the Greek islands simply get me!

Kate McGowan,
RDN

Food has always meant two things for Kate – fuel and love – starting with her Grandma Edie, an Italian woman who expressed her love through food and her mother Jane who fueled Kate every day with balanced home cooked meals. Kate was a competitive swimmer fascinated with food labels and understanding why certain foods made her feel better or helped her perform better in the pool. This desire to constantly understand why led her to study nutrition in college.

As a registered dietitian nutritionist (RDN) and communications expert, Kate’s diverse skill set includes helping health focused companies expand their customer base and execute multi-level marketing programs to drive business results. Kate currently works in nutrition communications at Eat Well Global, helping companies and organizations thoughtfully engage with health and wellness professionals. Prior to joining Eat Well Global, Kate was the founder of Bittersweet Nutrition, and Vice President of Food & Nutrition at Ketchum.

Describe your ideal sandwich: This is a tough one – I love sandwiches. My go to is – turkey/cheese/lettuce/tomato/yellow peppers/oil and vinegar or a caprese – but it’s the bread that makes it. So, needs to be sourdough or a baguette – those are non-negotiable.

What was your favorite food vacation? I grew up with Pizza Friday and I continue that tradition today with my kids. Still looking for our fave spot in MA so we have been making them!

Jenna Mills,
MS, RDN, LDN

As a dedicated cooking show viewer, avid home baker, and Anthony Bourdain superfan, Jenna dreamed of a career in food as early as high school. While culinary school and imminent Top Chef stardom seemed like the obvious choice, she eventually found an alternate route to becoming a professional foodie when she discovered the field of nutrition, the perfect convergence of her passions. In addition to being a culinary enthusiast, Jenna was a competitive figure skater, which gave her an appreciation of food from two different angles—as a source of joy and indulgence and a source of fuel for athletic performance.

Since graduating, Jenna has embarked on a career in nutrition communications within the food industry. She enjoys using the left and right sides of her brain to creatively communicate science-based information to the consumer. Before joining the Eat Well Global team, Jenna was the Nutrition Scientist at RXBAR. While she has hung up her skates and bedazzled spandex, she continues to channel her competitive nature into marathoning and creating the best cookie recipe the world has ever tasted.

Describe your ideal sandwich: Turkey, cheese, avocado, grilled sourdough bread—basically #73 from Zingerman’s.

What was your favorite food vacation? Cinque Terre—it was the epitome of energy balance—eat, hike, wine, repeat.

Caitlin Mondelli,
MS, RDN

Caitlin’s journey into the world of nutrition began with her upbringing in a big, Southern Italian family where food was the centerpiece of every gathering. Her family’s annual tradition of making homemade ravioli for Thanksgiving sparked her love for food and cooking, while also instilling in her the recognition that food is more than just nutrients—it’s about connection, joy, and culture.

Today, Caitlin inspires others through her work by emphasizing the role of food in enhancing overall health and well-being. She is dedicated to translating nutrition science into effective marketing and communications programs that empower people to achieve a healthy lifestyle in today’s complex food environment. Prior to joining Eat Well Global, Caitlin was a Senior Director at FoodMinds and Director of Food and Health Communication at National Cattlemen’s Beef Association.

Describe your ideal sandwich: My ideal sandwich features fresh slices of mozzarella and heirloom tomatoes drizzled with fragrant pesto or a splash of olive oil, all nestled between thick, crusty artisanal bread.

Can there ever be too much pizza? As an Italian, absolutely not. I am a big fan of Neapolitan pizza with simple ingredients: San Marzano tomatoes, mozzarella and basil

Steven Newman

Steven’s 15 years of experience designing and developing websites, mobile apps and interactive kiosks made him the strong problem-solver he is today—whether he is leading a team of designers, copywriters and technologists or creating wireframes and responsive HTML/CSS prototypes.

While serving as Creative Director for the boutique agency Fusebox, Steven had the unique opportunity to be at the forefront of the digital technology space. Working in the technology industry from the bubble through the bust and beyond, he learned to be nimble, yet deliver quality work—winning a Silver Pencil from the One Show and a Webby award, among other industry praise.

Steven holds a Bachelor of Fine Arts degree in Illustration from the School of Visual Arts. He is currently an Adjunct Professor at Pratt Institute, where he is passionate about teaching digital design and coding to the next generation of designers.

Describe your ideal sandwich: I have recently been trying to eat more on the vegetarian side, so it would have to be smoked mozzarella, roasted artichoke hearts, sun-dried tomatoes, oil and vinegar on some fresh Italian bread.

Do you support birthday pie? If so, what type? Yes! For me, it would have to be Steve’s Key Lime Pie.

Alex Pradier

Alex provides bookkeeping and administration services to Eat Well Global. She has worked for a broad variety of clients that are active globally in many different sectors, including hospitality, fitness, health, skincare and non-profit organizations.

What was your favorite food vacation? London – such a wide variety of cuisine from all over the world to explore and greats choices for vegetarians!

What food would you take to dessert (not a typo) island? Stem Ginger and Acacia Honey ice-cream

Ashley Quadros,
MS, RDN

Ashley’s life has always revolved around food. She was lucky to be born into a large Azorean family where she grew up with a tradition of spirited, large, and convivial gatherings characterized by an abundance of food. Her parents (and several aunts and uncles) were Dunkin’ franchisees and one of her favorite stories to tell is how she comes from a Dunkin’ dynasty and sold her first donut at the age of 6. She also ate plenty of donuts which eventually led her to the field of nutrition. Ashley realized early on just how powerful food can be and that set her on the path to becoming a Registered Dietitian Nutritionist.

Prior to joining Eat Well Global, Ashley worked as a Retail Dietitian for Harmons Grocery in Utah. She loves to work with food and agriculture companies because of the incredible opportunity it offers to leverage nutrition science and improve health on a global scale. When she’s not working or cooking, you’ll find her enjoying the beautiful mountains of Utah on her mountain bike and cross-country skis.

Do you support birthday pie? If so, what type? Absolutely! Pie > cake. Hands down, my favorite flavor is strawberry rhubarb.

Geoffrey Russo

As the older brother of triplet sisters, Geoffrey always saw his parents creatively coming up with solutions to provide affordable and healthy food to the large family. No surprise he quickly grew a passion for creative problem-solving and food.

Prior to joining Eat Well Global, Geoffrey held market research and insights positions agency side and client side in the UK, Australia and the Netherlands, working with multinational CPG companies. He loves turning data into action and making a difference to the people he works with and for.

Today, Geoffrey leads Eat Well Global’s Insights & Impact function and supports EWG and its clients making insight-led business decisions.

Can there ever be too much pizza? His French and Italian background would say that there can never be too much Neapolitan Pizza!

Emily Stephens,
RNutr

Emily’s interest in food stemmed from watching and learning to cook from her Dad and Grandad. Every Sunday, the whole family would get together for a home cooked Sunday roast and it was Emily’s responsibility to make the dessert, such as apple crumble, profiteroles or steamed chocolate puddings with a gooey centre! All family celebrations centred around food and eating together, so really it was inevitable that Emily’s career would also centre around food too!

Since graduating from a Nutrition BSc degree in 2015, Emily has worked as a Nutritionist for a variety of sectors including, the charity sector, retail and contract catering. Her specialist interest in nutrition is sustainable diets and she is incredibly passionate about working collaboratively to make meaningful change that is beneficial for people, the planet and future generations to come.

What food would you take to a dessert (not a typo) island? Freshly baked profiteroles filled with warm melted chocolate and fresh cream.

Describe your ideal sandwich: Soft farmhouse white bread, chunky breaded fish fingers, lettuce and tartare sauce.

Allie Strong

Allie’s love of food traces back to a childhood filled with happy memories at the dinner table. Every gathering in her big Italian family centered around food, and from early on, Allie loved learning to make all the family recipes from her aunts and mom.

With undergraduate degrees in Hospitality and Marketing, Allie worked in hotels before moving onto a career in digital communications specializing in email and analytics for clients in tech, wellness, and food and beverage. An interest in the intersection of food and wellness had always made Allie nutrition-curious, and she finally pursued her Master’s in Nutrition Communications with a specialization in Entrepreneurship and Innovation at Tufts University.

Now, Allie is thrilled to be combining her passion for food and nutrition with her expertise in content marketing, brand storytelling and digital communications. At Eat Well Global, Allie brings her marketing mindset to client projects in HCP engagement, insights and strategy.

Describe your ideal sandwich: Ripe summer tomato, fresh mozzarella and prosciutto on pesto-smothered ciabatta.

Do you support birthday pie? If so, what type?: 1000% yes! I always request my mom’s French Silk Pie – but I’ve never met any pie that wasn’t celebration-worthy!

Tiffany Yeh,
MPH, RDN

Tiffany’s love of food stems from shopping and eating with her grandparents in Malaysia and watching the hectic yet comforting chaos of hawker stands wrapping meal after meal in banana leaves. Growing up being told to eat cucumbers and mung beans whenever she had a fever, Tiffany learned that food could be a source of medicine before the term existed. She went on to study nutritional sciences in college and worked in healthcare administration for two years. Realizing she wanted to make a more significant impact in the food and nutrition space, she decided to pursue an MPH at the Gillings School of Public Health focusing her research on maternal health nutrition and equitable oncology practices. Outside of work, Tiffany loves to paint, watch F1, and explore new cities through food.

Describe your ideal sandwich: Toasted San Francisco sourdough, loads of tomatoes, burrata, spicy salami, avocados (of course), and a heavy drizzle of balsamic glaze.

Do you support birthday pie? If so, what type?: If so, what type? 100%. I’m a pie over cake girl any day of the week. Especially if it’s an old-fashioned apple pie from Martha’s Country Bakery.