Zachary Fair, RD

New Clients - please make an effort to book an appointment at least 72 hours in advance so that we can establish appropriate goals, obtain labs, etc. before our first consultation. I will attempt to connect with you via Fay messaging and send a text and/or email once you have scheduled a time. Be mindful that good nutritional outcomes are not part of an instant gratification process because there is no such thing as a "good or bad" meal. I say all this to discourage you from making an appointment at 11pm for 9am the next day... since this is not a realistic approach to long-term success. Thank you for your understanding.

​

Bio: Culinary focused dietitian with a background in behavioral science... I know - what does that even mean?

​

My professional journey with food started in 2005 when I attended culinary school in Philadelphia and began working in numerous restaurants throughout the city. I eventually transitioned to Johnson & Wales University and obtained a Bachelors in Culinary Nutrition. Having a general interest in population health, I then went on to the University of Texas' School of Public Health where I graduated with a Masters in Behavioral Science before completing my dietitian training in San Antonio.

​

Professionally, I’ve had great success utilizing my culinary nutrition background and have worked in numerous management & consulting related roles, including 10 months in Antarctica. Clinically, I tend to avoid acute care settings because I have found a great sense of purpose contracting with nursing homes and behavioral health facilities where long-term outcomes are the primary focus.

​

Traveling is why I do what I do.... I am an avid traveler who loves to explore other countries through their culinary creations. As of 2025, I have been to roughly 32 countries and proud to say that my average length of stay is at least 3 weeks. South America is the last continent on my list and happy to take recommendations. Hope to see you in the next country!

​