Chef Kyle Shadix, CCC, CRC, MS, RD is the only Certified Research Chef (CRC) in the world who is also a Registered Dietitian (MS, RD). A culinary-nutrition food scientist, Chef Kyle supports breakthrough innovation for PepsiCo Global R&D, Beverage, where he develops new product platforms and culinary innovations to enhance brand portfolios.

Kyle is uniquely qualified in his role as a certified chef (CCC), Registered Dietitian, food scientist, and food safety expert.

With more than 20 years in the food business, Kyle has a proven record of leading food and beverage innovation that have delighted consumers and driven impressive results.

Chef Kyle was also the founder of his own agency, Nutrition & Culinary Consultants, acquired in 2006 by the WPP, the world’s largest communications company where his firm supported PepsiCo’s Global Foodservice R&D and marketing.

Prior to that Kyle’s food and nutrition career has spanned from the drive-in window at McDonald’s and Wendy’s in rural GA to NYC’s acclaimed Bouley & Gotham Bar & Grill. Kyle has also worked as in instructor at Columbia University, operations manager at Lehman Brother’s, and fulltime menu consultant at Memorial Sloan Kettering Cancer Center.

In the past, Kyle has also served as the media spokesperson for companies including Dannon, The Mayo Clinic/Ediets.com, Netflix, Celestial Seasonings, Old London, and The United States Tea Council.

Kyle has served on the Board of the American Institute of Wine and Food, and held numerous key leadership positions with the American Dietetic Association and the International Association of Culinary Professionals. Kyle has received various awards and recognition such as The American Dietetic Association’s NYC Recognized Young Dietitian Award, The Emily Quinn Pou Professional Achievement Award from the University of Georgia Alumni Association and the Publix Visiting Practitioner at the University of Georgia’s Department of Food and Nutrition.

Kyle received his Masters of Science in foods and nutrition from New York University, Bachelors of Science in consumer foods and foods science from the University of Georgia, Athens, and culinary training at the Culinary Institute of America, Hyde Park, & Le Cordon Bleu, Paris. More at www.chefkyle.com