About Lorelle


Lorelle Del Matto, MS, RDN, CD

Lorelle combines a passion for the culinary arts with solid knowledge of nutrition and experience in corporate food marketing to create innovative consumer communications solutions. Her professional background includes test kitchen and consumer affairs management, product development, recipe creation, writing, teaching, food styling and work as a media spokesperson.



M.S., Biology/Nutrition, University of Bridgeport, CT

Registered Dietitian:  Massachusetts General Hospital internship, Boston, MA

B.S., Dietetics, summa cum laude, University of California, Davis, CA

Studies in French cuisine: La Varenne, Ecole de Cuisine, Paris, France


American Dietetic Association certificate in Child and Adolescent Obesity


Dietitian, Columbia Athletic Club

November 2012 – Present

  •  Nutrition counseling for individuals, groups and families.
  • Classes on healthful cooking and eating.

Adjunct Instructor, Nutrition, Seattle Culinary Academy, Seattle Central Community College

Spring 2011; Winter 2013 – Present

  •  Teach nutrition to culinary students.

FOODSAVVY, Food and Nutrition Consulting          

September 1995 – Present

Clients include:  Washington State Dairy Board, Valley Fig Growers, Keebler Foods Co., Ketchum Public Relations, Inc., Sun Diamond Growers of California, Northwest Pear Bureau, Specialty Brands, Torme & Company, Porter Novelli, National Onion Assoc., Washington Fryer Commission, J. Neeley Company, Fran’s Healthy Helpings.

*Authored articles for magazines, booklets and websites.

*Managed on-line consumer nutrition service “Ask Lorelle.”

*Created recipes for packaging, public relations and marketing.

*Consulted on product reformulations and created new product prototypes.

*Served as media spokesperson for television, culinary demonstrations and events.

SPECIALTY BRANDS, San Francisco, California    

Consumer Affairs and Test Kitchen Manager

Directed consumer affairs and test kitchen departments (staff of thirteen) for $300 million North American manufacturer of Fleischmann’s Yeast, Spice Islands, Durkee, French’s, Dromedary, Blue Ribbon, Tone’s and Dec A Cake products.

*Managed test kitchen in product performance testing and the development of recipes and consumer communications for advertising, public relations and packaging.

*Responsible for writing, editing and recipe development for two cookbooks in U.S. and Canadian versions.

*Established and managed consumer affairs services providing one-on-one assistance to over 85,000 American and Canadian consumers annually.

*Served as media spokesperson for television, radio and print media in the US and Canada.

*Collaborated with marketing and R&D to create and launch innovative food products.

SAFEWAY STORES INC., Oakland, California           

Responsible for consumer communications, point-of-purchase information and recipes for one of the world’s largest food retailer’s award-winning Nutrition Awareness Program ($2 million annual budget).

*Wrote and edited booklets (circulation 1 million) and magazine (circulation 1.5 million) articles about nutrition, cooking and food preparation.

*Created recipes and styled food for photography.

*Developed recipe card program for meat and seafood departments.


“Crazy about cooking, eating and sharing good food – my work and leisure revolve around the kitchen.  As a culinary dietitian my professional life has encompassed recipe and product development, food and nutrition communications, teaching, corporate test kitchen and consumer affairs management, food styling and work as a product spokesperson.  My most humbling job has been parenting two food-loving kids.  Now adults, they  schooled me in the world of the evolving tastes of children, teens and young adults.”

•Life is too short not to eat good (and good-for-you food).

•One can indulge in delectable meals without compromising good health, good taste or good times.

•Food is tasty tool to bring families and friends together, create traditions, memories – and provide nourishment.

•Cooking is a way to relax and unwind, be creative, have fun and learn about other people and cultures.


•INSPIRE others to enjoy cooking and eating together.

•TICKLE a spirit of adventure with food – expand one’s “food comfort zone.”

• HELP make if fun and easy to eat more fruits, veggies, whole grains and healthful fats.

•DEFY the notion that eating healthfully means compromising taste, eye appeal and sophistication.

•PROMOTE lifestyles (not restrictive diets) in the belief that what you eat impacts how you feel, perform and look, today and in your future.