Johnson & Wales University 2019
Katelyn Colantonio, MS, RDN, LDN
JWU 20’ Culinary Nutrition & Environmental Sustainability, DLNDI 22’
As an experienced Registered Dietitian specializing in adolescent eating disorders and neonatal nutrition in the NICU, I bring both clinical insight and culinary creativity to the table. With a background in Culinary Nutrition from Johnson & Wales University and formal training as a chef, I’ve dedicated my career to making food that is as nourishing as it is flavorful.
My early experiences included an immersive internship with Delicious Living Nutrition, where I worked on farms and in community food systems, deepening my understanding of sustainable agriculture and the role of nutrition at the grassroots level. I’ve always loved the art of capturing beautiful photos and videos and documenting the in between—the often unseen moments that make up our food system. This perspective shapes my work both behind the camera and in the kitchen.
Outside of the clinical setting, I’ve worked as a food photographer for culinary/baking blogs and completed Foodtography School, blending storytelling with nutrition to highlight the joy of food. I believe meals should nourish not just the body, but the senses and spirit. My passion for plant-forward cooking is rooted in years of experience with vegetarian and vegan cuisine, and my time preparing nightly Italian dinners in the heart of Florence solidified my love for Mediterranean ingredients. Travels to over 15 countries and hands-on work with multicultural chefs—including Chef Ming Tsai, Iron Chef Alex Guarnaschelli, and Chef Geoffrey Zakarian—continue to inspire the global flavors I bring to every dish.
Whether I’m crafting meals for the home or supporting individuals on their journey to recovery, I strive to make food approachable, joyful, and stress-free—maybe even helping you finally answer the age-old question, “What’s for dinner?”
