About Gabby

I’ve always been drawn to movement, teamwork, and learning. Sports played a big part in my early life, shaping my work ethic, confidence, and ability to take on challenges. Those lessons stayed with me as my interests shifted toward food, cooking, and ultimately nutrition.

My relationship with eating has evolved over the years. As my activity level changed, I had to relearn how to fuel my body in ways that felt balanced and supportive. That journey included navigating emotional eating and building healthier, more intentional habits over time. The experience deepened my empathy and later helped guide my path into dietetics.

Before becoming a Registered Dietitian, I worked in the food industry for many years, including running my own small business. Eventually, I returned to school to pursue the training needed to support people through evidence-based nutrition care — something I had long hoped to do.

Today, I blend my professional work with an active, outdoors-focused lifestyle. I’m committed to helping others build a positive, sustainable relationship with food and to growing my practice so that individuals across Ontario can access reliable, compassionate nutrition support.

I completed my BASc in Nutrition and Food and Professional Master’s Diploma in Dietetics at Toronto Metropolitan University, after first earning an Ontario College Diploma in Culinary Management (with Distinction) from St. Lawrence College. I also hold my Red Seal Cook certification (RSE), which gave me recognition across Canada as a Journeyman Cook. Today, I’m proud to be licensed as a Registered Dietitian (RD) with the College of Dietitians of Ontario.

Food has always been a creative outlet for me. My cooking style is health-conscious, flavour-forward, and influenced by international cuisines. From my early kitchen roles in Toronto and Kingston to opening Nourished On The Go in Oshawa, food has been the lens through which I’ve explored culture, creativity, and health. Running my restaurant taught me something essential: people don’t just need nourishing meals — they need practical, supportive guidance on how to eat well every day. That realization motivated me to pursue dietetics.

As a dietitian, I blend my chef’s creativity with evidence-based care. My approach is practical, kind, and supportive — I meet people where they’re at, simplify nutrition using tools like my Balanced Plate Model, and focus on building sustainable habits without guilt or restriction.

I currently serve as the sole dietitian at Campbellford Memorial Hospital, supporting both inpatients and outpatients through the Nutrition Clinic and Diabetes Education Program. I am also growing my virtual private practice, offering nutrition care across Ontario by secure video or phone.