Meet the Dietitian
Ellie Perry MDA, RDN, LDN
O: 978-749-4398
Food has always been a passion of Ellie’s and developed through working in restaurants from a young age. Her passion for food grew into a passion for nutrition when she learned how particular foods and diets can greatly impact a person’s health and overall wellbeing. Ellie believes in an inclusive approach to nutrition discussions and that all foods can be part of a healthy diet. She loves traveling, experiencing culturally specific foods, and cooking everything.
Ellie joined the Paresky dining team in the fall of 2020. She has a Masters in Dietetic Administration from Utah State University, which she also completed her dietetic internship through. Her Bachelor of Science degree is in Culinary Nutrition from Johnson & Wales University, in Providence, RI. Ellie is an AllerTrain(R) Certified AllerTrainer and has trained the team at Paresky in allergy safe food handling processes along with other school’s foodservice departments.
Ellie is proud to be part of the Paresky team and share her knowledge and experience with the students, faculty, and staff. With her strong culinary knowledge, she provides unique yet practical learning experiences in a range of settings, from one-on-one counseling to wellness events and tables. She is especially focused on food allergy management and is very hands on with the culinary, purchasing, and management team. It is the Paresky team’s goal to ensure all diners have a safe and enjoyable dining experience on campus.
Ellie works closely with the Phillips Academy Registered Dietitian, Jenna Corsi, to make sure students are fully supported. They collaborate to teach classes and create fun nutrition focused events. Ellie and Jenna also work together with students to help find nutritious meals that meet their specific needs. Ellie provides dining hall tours to students and families to review special dietary needs and answer any questions about the Paresky dining program.
You can contact Ellie at eperry@andover.edu or 978-749-4398
