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Tessa Nguyen, RD, LDN, is the founder and principal of Taste Nutrition Consulting. She is a professionally trained Chef and Registered Dietitian working with clients throughout the world. Tessa’s areas of expertise include recipe development, speaking engagements, food writing and hands-on culinary experiences.


As an alumna of Johnson & Wales University and Meredith College, Tessa has extensive knowledge and experience in providing medical nutrition therapy through culinary applications for clients. Her ingenuity as a Dietetic Intern was recognized as she received both Meredith College’s Dietetic Internship Award for Leadership and the Academy of Nutrition and Dietetics’ Outstanding Dietetics Student Award in 2014. She was also honored with the Recognized Young Dietitian of the Year Award in 2017 by the North Carolina Dietetic Association. Tessa’s presentation at the Academy of Nutrition and Dietetics’ Food & Nutrition Conference & Expo in 2017 was a highlight in her young career, as she was able to share her passion for kitchen nutrition education to an even larger audience of dietitian colleagues and dietetics students. Tessa’s passion for accessibility in nutrition and health information for all was put to work in establishing culinary nutrition classes for the Food Pantry clients of Dorcas Ministries in 2016.


Tessa is proudly multi-ethnic and serves on the Advisory Council for Diversify Dietetics, a non-profit organization aimed at increasing diversity in the field of nutrition by empowering students and young professionals from underrepresented minority groups to join the next generation of nutrition experts. She believes cultural inclusion is a key component in providing true culinary nutrition care for clients across all borders.


Tessa’s latest assignment has her working in South Korea. She is teaching English as a foreign language to elementary students while incorporating cooking and nutrition into the lessons. Don’t miss out on any of the food and adventures she’s having by following her blog here.


Nutrition Areas of Focus

  • Culinary Nutrition Applications
  • Cultural Foods and Cultural Competency
  • Global Nutrition
  • Food and Agriculture Connections
  • Food Allergies and Intolerances
  • Low FODMAP eating plan to reduce symptoms with IBS
  • Sports Nutrition
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