Rachel Tribby

Rachel Tribby is the Director of Culinary Medicine at Arizona State University, where she leads the development of evidence-based culinary medicine programs that integrate nutrition science, culinary education, medical education, research, and community engagement. Her work brings together nutrition science, culinary practice, and community partnerships to create practical, hands-on learning experiences that prepare future healthcare professionals and improve the health of the communities they serve.

Rachel's interdisciplinary background combines classical culinary training at Le Cordon Bleu with a bachelor's degree in Nutrition Science from Arizona State University. Throughout her career, she has led federally funded nutrition research, managed metabolic feeding studies and teaching kitchens, and collaborated across healthcare, higher education, research, and community organizations to translate nutrition science into practical, real-world application.

In addition to her work at ASU, Rachel serves as a Food & Nutrition Program Specialist with the Creighton Community Foundation, where she helps lead community-based nutrition initiatives, including a Medical Food Box Program and culinary education classes. She is also a member of World Central Kitchen's Chef Corps and mentors K–12 culinary teams through the Blue Watermelon Project.

Rachel is committed to making nutrition education practical, culturally relevant, and accessible through experiential learning, collaboration, and strong community partnerships. She is currently pursuing a Master of Science in Sustainable Food Systems at Arizona State University, expanding her work in culinary medicine through the study of food systems, sustainability, and equitable access to nutritious food.