Nancy Isa

Nancy Isa, MS, RDN, LDN

Education:

Cornell University, School of Hotel Administration, Bachelor of Science in Hospitality Management, Valedictorian

New York University, Steinhardt School of Education, Master of Science in Clinical Nutrition

Expertise:

Clinical and community nutrition, food systems architecture, plant-forward menu innovation, institutional and corporate food service, public health nutrition programs, health education content review, policy and SOP development, and culinary nutrition. More than 20 years of experience spanning hospitals, federally funded community nutrition programs, large-scale catering, and hospitality operations.

Experience:

Meals on Wheels, Hartford, CT – Director of Nutrition: Leads nutrition operations for approximately 3,000 daily meals across Elderly Nutrition and Early Childcare Programs, aligning food service systems with public health, regulatory, and equity-focused goals. Designs policies, training, and education that make complex medical nutrition therapy accessible for diverse communities.

Food Systems & Culinary Nutrition Entrepreneur: Founder of a consulting practice and plant-forward ventures, including a vegan baked goods brand and a dog-friendly hospitality concept, translating evidence-based nutrition into craveable, real-world offerings and scalable business models.

Corporate and Hospitality Food Service Leadership: Directed multimillion-dollar café, catering, and special event programs with Compass Group/FLIK Hospitality and Great Performances, integrating wellness initiatives, health-forward menu strategy, and high-performance operations in Fortune 500 and luxury environments.

With a foundation as a Registered Dietitian Nutritionist and hospitality-trained food systems architect, Nancy brings a distinctive blend of clinical expertise, brand strategy, and operational insight to every project. She specializes in turning nutrition science into memorable food experiences through clear, practical guidance across healthcare, community programs, and consumer-facing brands. Nancy is passionate about whole food recipe development, plant-based innovation, public health nutrition, culinary tourism, and designing systems that nourish people and communities at scale.