Natalia Hancock is a registered dietitian and chef who creates healthy, delicious and seasonally-inspired meals through the combination of her culinary expertise and clinical knowledge of nutrition.
She currently serves as Senior Culinary Nutritionist for SPE Certified, where she continues to practice SPE’s healthy, delicious balance with a larger audience through its certification and consulting programs.
Natalia recognized her passion for food early on and enrolled in the Culinary Arts program at Johnson & Wales University in 1999. Upon graduation, she was offered the opportunity to continue in the Culinary Nutrition program and graduated in the first class with a BS in 2001.
Through numerous positions in the areas of culinary arts and nutrition, Natalia has extensive experience in hospitals, restaurants, along with recipe development and analysis.
In 2003, Natalia completed NewYork-Presbyterian Hospital's dietetic internship program where she gained invaluable experience across a wide range of clinical settings. In the evenings, she maintained her culinary skills cooking for private clients with specific nutritional needs.
Following the internship, Natalia sought out as much clinical experience as she could, working through numerous specialties in a hospital setting while keeping her culinary skills sharp as a personal chef in the evenings. In 2006, Natalia realized that she could utilize both skill sets and joined CulinArt, a national dining service company, as Nutrition Specialist. There she was able to create and implement healthy food programs and train chefs on nutrition and healthy cooking.
In February 2008 Natalia met Emmanuel Verstraeten, and was presented with an amazing opportunity to serve as Culinary Nutritionist at Rouge Tomate. Alongside Executive Chef Jeremy Bearman, she implemented SPE - a philosophy she feels exemplifies her personal approach to healthy, delicious, sustainable cooking.