Sherene Chou

Sherene Chou, MS, RDN is an award-winning dietitian and chef building a more equitable, sustainable food system at the intersection of culinary nutrition and health equity. She partners with national brands and institutions to create accessible, culturally inclusive nutrition education programs and recipes for all communities.
Through Food + Planet, she has trained over 10,000 dietitians, building programs with Johns Hopkins Center for a Livable Future, Monterey Bay Aquarium Seafood Watch, the American Heart Association's Food EDU and creating the first Blue Foods As Medicine Cookbook. She co-developed the Culinary Medicine course at Keck USC School of Medicine and the Academy of Nutrition's Certificate of Training on Sustainable Food Systems, and was named one of Today's Dietitian's 10 RDs Making a Difference.
She serves on the advisory council for the Teaching Kitchen Collaborative and board for Farm2People. Her work has appeared in the New York Times, Today's Dietitian, and British Vogue. Outside work, she's planning her next family trip to Taipei with her husband and sons. (Monterey Park, CA)