Kris Widican, MS, RD

Culinary Nutrition & Writing
kris@kwcuisine.com
857-234-1426

Kris Widican is a registered dietitian (RD), chef, and writer who specializes in culinary nutrition, a discipline within the field of dietetics that focuses on integrating great flavor with healthful food choices. As proprietor of KW Cuisine, she consults with independent food and beverage operators, industry groups, and non-profits on a variety of recipe development, menu planning, and nutrition communications projects. Kris teaches healthy cooking and nutrition classes tailored to the specific dietary needs of individuals and families, such as food allergy, diabetes, or weight loss. She also develops recipes and writes for Cook’s Country magazine at America’s Test Kitchen.

Kris began her culinary career as an undergraduate at Barnard College, Columbia University where she studied food history and culture, and worked at a variety of food media outlets including the Food Network and Chocolatier Magazine. Motivated to further her education in the kitchen, she trained at the Culinary Institute of America in Hyde Park, NY, earning her A.O.S. degree in the culinary arts. Kris then honed her skills behind the stove and in the pastry kitchen in award-winning restaurants including Gramercy Tavern in New York City, NY, Oliveto in Oakland, CA, and Postrio in San Francisco, CA, before starting a personal chef business in Boston, MA.

During her tenure in restaurant kitchens, Kris became interested in issues related to food accessibility, childhood nutrition, and food insecurity, which prompted a return to academia and work as a research assistant on OMNI HEART, a National Institutes of Health-funded nutrition research study at Brigham and Women’s Hospital, an affiliate of Harvard Medical School. She completed a Master’s degree in Nutrition Communication at the Gerald J. and
Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University and a dietetic internship through Sodexho, Inc. Kris is professionally affiliated with American Dietetic Association, the International Association of Culinary Professionals, Slow Food International, and Chefs Collaborative