Faculty Bio

Amy Myrdal Miller, MS, RD is the director of programs and culinary nutrition for The Culinary Institute of America at Greystone. A registered dietitian with a master's degree in nutrition communications from Tufts University School of Nutrition Science and Policy, Amy has focused her career on nutrition research, education, and communications with a focus on promoting the health, flavor, and culinary benefits of whole foods. Prior to joining the CIA, Amy led domestic marketing and health research efforts for the California Walnut Commission, directed nutrition education and nutrition marketing programs for Dole Food Company, and conducted cardiovascular health research studies at the Rippe Lifestyle Institute in Shrewsbury, Massachusetts. She was the 2003 recipient of the Produce for Better Health Foundation Diamond Crystal Award for her leadership in developing an online children's nutrition education program. Amy is the co-author of The Healthy Heart Cookbook for Dummies and the executive editor of the Dole 5 A Day Kids Cookbook. Amy is a member of the American Dietetic Association (ADA), the immediate past chair of the Food & Culinary Professionals Dietetic Practice Group of the ADA, and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Research Committee. Amy and her husband Scott Miller live in Sacramento, a place where tomatoes, herbs, and dwarf citrus trees thrive. (Sacramento, CA)