Hi, I’m Kylie — a Clinical Nutritionist (BHSc, MS) and Therapeutic Chef.

To understand behaviour, I work at the intersection of nutrition, nutrients, and brain function, applying nutritional neuroscience and clinical nutrition to translate biology into practical strategies for individuals and families.

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As a teenager, I didn’t understand how to nourish myself. I had very little awareness of how food, energy, and mood were connected, and I struggled to support my wellbeing in a consistent way. That early experience is a key part of what shaped my interest in how food, nutrients & neurobiology influences how we think, feel, and function.

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Before becoming a nutritionist, I spent over 20 years working as a chef in a successful culinary career. I’ve always been fascinated by how food communicates with the body, and that curiosity is what initially drew me into the industry.

The hospitality world is also well known for its intensity, and I quickly realised that in order to sustain myself in it, I needed a deeper understanding of food beyond technique — including where it comes from, how it is grown, and how it affects the body. This led me to explore gardening, food systems, and the science behind nutrition.

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My work took me across different parts of the world, where I experienced how diverse cultures prepare, share, and socialise around food. These experiences shaped my understanding that food is never just fuel — it is deeply connected to behaviour, environment, and connection.

Alongside this, my earliest influence came from my grandmothers, who introduced me to simple, whole food cooking through their gardens and home kitchens. Those early experiences gave me the foundations of nourishing food long before I understood the science behind it.

Together, these experiences now sit at the centre of my work: food as both nourishment and biological information for the brain and body.