Maureen Boyle, RD

I provide a customized, personal approach in working with you. I recognize that no form or standard out of the box or on a website works for everyone.  

Protein, calorie, and other calculations need interpreted, not just used “as is” from a standard formula. And why you are here needing assistance is what really matters. I aim to get to the root cause and lifestyle impacts, not just to provide a “diet.” 

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I bring more than 35 years of experience to the hospitality, culinary and nutrition professions.

I am a graduate with distinction from Le Cordon Bleu’s Professional Cuisine program in Sydney, Australia, and a Registered Dietitian. I received my M.B.A. from Boston College and earned my B.S. in Hospitality Management with highest distinction from Penn State University. In addition, I earned my Dietitian Registration from Boston’s Beth Israel Deaconess Medical Center, an affiliate of the Harvard Medical School. 

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I hold active membership in both culinary and nutrition organizations, including Food and Culinary Professionals and the Academy of Nutrition and Dietetics.

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I was abruptly widowed in my 30’s, far away from friends and family. I was not cooking, eating poorly, and craving some socialization that would make cooking and eating for one not such a chore. Knowing how and what to cook and eat did not matter. I was stuck. 

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For me, socialization at meal time was the key to getting back on track. And from this experience, I became keenly aware that getting to the root cause of one’s eating and nutrition challenges is the key to someone’s success.