Tracy is from Upstate New York, near Syracuse (Baldwinsville to be exact) where she witnessed first hand how to make a living through food and hospitality watching her Oma and Opa run The Iris Stonehouse Bed and Breakfast in Utica, NY.
She received an Associate's degree from Johnson & Wales University in Providence, RI in Culinary Arts, and then a Bachelor's degree in Culinary Nutrition. She completed her dietetic internship at Massachusetts General Hospital, then her Master's in Clinical Nutrition from New York University.
Currently, she serves as House of Delegates Director for the Academy House of Delegates (HOD), which puts her on the House Leadership Team and Academy Board of Directors. Past leadership positions include Secretary for the Massachusetts Academy of Nutrition and Dietetics (MAND), committee member for the Committee for Lifelong Learning (FNCE: Philadelphia 2019, virtual 2020, virtual 2021) and Nominating Committee, Delegate-at-Large for Members Under Thirty for the Academy HOD with representation on the Academy's Council on Future Practice, member and then chair of the Academy's Legislative and Public Policy Committee which included appointments on the Academy's Restaurant Nutrition Labeling Research Task Force and Advisory Board for Restaurant Nutrition Labeling.
Tracy worked as a Clinical Dietitian at Kateri Residence in New York, NY while working on her Master's. She then moved to South Florida where she worked at the Pritikin Longevity Center in both Aventura and Doral locations. While in Florida, Tracy was a active with the Broward County Dietetic Association (a district within the Florida Dietetic Association (FDA)) as Historian and a member of the Nominating Committee, and was the recipient of the Recognized Young Dietitian of the Year by the FDA (2011).
Since 2012, Tracy has lived in Boston, MA where she works as a Regional Wellness Director with FLIK Hospitality, a sector of Compass Group USA. She helps over see wellness initiatives, wellness marketing, recipe development and analysis, menu review, allergy training and adherence, and sustainability initiatives including menuing, marketing, and food waste reduction; she was awarded the President's Award in 2013 and 2022. Tracy is also a member of am Advisory Committee for the Department of Nutrition at Massachusetts General Hospital for the Louise Hatch Scholarship (of which she was a recipient (2005)). She is members of the Food & Culinary Professionals (FCP) and Dietitians in Business & Communications (DBC) DPGs as well as the Cultures for Gender and Age (COGA) MIG.
When Tracy is not working or volunteering, she loves to eat, drink rose, travel and watch all things Bravo!