Phillip Dylewski, RDN

Phillip Dylewski, RDN has a wealth of experience in the food industry. Phillip began their career as a Dietary Aide at One McDonough Place in 2014. Phillip then moved to Sixteen, Trump International Hotel as an Intern in 2016, followed by a Chef De Partie role at ON20 in 2015. In 2017, they were a Seafood Associate at Whole Foods Market and a Food and Nutrition Associate at Hospital for Special Care. In 2018, they were a Dietetic Intern at Western Connecticut Health Network (WCHN) and a Student Intern at the US Navy. In 2019, they were a Dietitian/Nutrition Coordinator at Meriden Public Schools and, in 2020, a Recipe Developer at TRUEARTH CO. Most recently, in 2021, they became the East Coast Culinary Manager at Territory Foods, where they plan, operates, and supports the weekly menu for the D2C meal delivery platform, reaching customers across the East Coast Region. Phillip also manages contracted culinary professionals, caterers and restaurants to design healthy and fresh ready to eat meals, and assists in the R&D of 60+ new meals a year using company data metrics and industry market trends.

Phillip Dylewski, RDN has a Bachelor of Arts (B.A.) in Dietetics and Clinical Nutrition Services from Johnson & Wales University, which they obtained between 2016 and 2018. Prior to that, they also received an Associate of Science (AS) in Culinary Arts from Johnson & Wales University between 2014 and 2016.