I didn’t start my career in healthcare—I actually began as a Certified Public Accountant with degrees in Accounting and Information Systems. I loved numbers and data, but I didn’t love what I was doing. I wanted my work to mean something—to make a tangible difference in people’s lives.

That desire led me back to school to become a Registered Dietitian and earn master’s degrees in Nutrition and Public Health. I began my career at the Centers for Disease Control and Prevention, working on heart disease and global chronic disease prevention. That experience shaped how I see health—not just as something we treat, but something we can protect and strengthen through small, everyday choices.

In 2016, I joined Fresenius Kidney Care as the Senior Director of Nutrition Services, leading a team of more than 2,000 renal dietitians nationwide. Renal nutrition was complex, challenging, and deeply rewarding. I loved translating complicated science into real-world strategies that could improve patients’ health and quality of life.

But over time, something kept nagging at me. The vast majority of people I met on dialysis had never seen a dietitian before starting treatment. I knew that if we could reach them earlier—with the right knowledge and support—we could help them slow or even prevent disease progression.

That realization inspired me to create Kidney Foodie: a place where people with kidney disease can find expert guidance, practical tools, and the confidence to take charge of their kidney health long before dialysis ever becomes a reality.