Katie is a registered dietitian-nutritionist, specialized in nutrition support and serves as Blue Ridge's Director of Nutrition. She obtained her bachelor's degree from Texas Tech University and did her combined Master’s and Dietetic Internship at Texas Woman’s University.
She works from a Health at Every Size perspective and has a desire to teach clients that all foods fit in a balanced lifestyle. Katie’s goal is to help clients take back their power and provide the support and compassion needed to heal their relationship with food and their body.
She is from the Lehigh Valley but took a 15-year hiatus to Dallas, Texas. Recently, Katie and her family moved back and are so happy to be here! She spends her free time with her dogs, golfing, trying new restaurants and being with loved ones.
Gina is a registered dietitian-nutritionist, a certified intuitive eating counselor, a certified diabetes care and education specialist, and a National certified counselor. She practices from a Health at Every Size® perspective, specializing in disordered eating, intuitive eating, and gentle nutrition. Gina is also completing the ARFID certification training and will be a Certified ARFID Specialist.
Gina’s mission is to help empower her clients to heal their relationship with food and in extension, their body. Her goal is for her clients to gain the ability to replace shame and guilt with self-compassion and presence. It is important to Gina that her clients learn to break-free from toxic diet culture, take back the power and stop obsessing over food and body image.
Gina has experience working in the outpatient, IOP and PHP levels of care in eating disorder care. Gina works full-time as the owner of Eat Well Collective, a local Lehigh Valley practice specializing in eating disorders.
With a Bachelor of Arts in Food Service Management and an Associate of Science in Culinary Arts from Johnson & Wales University, Devon C. Hall, passionate chef and innovative culinary leader, has an extensive track record in culinarian operations, creative menu development, and team-centered kitchen management. In his position as sous chef with Zandros Company LLC in Bethlehem, PA, Devon has played a key role in launching new cuisine concepts, optimizing back-of-house systems, and elevating catering and buffet experiences. Known for blending efficiency with creativity, Devon approaches every kitchen with a deep regard for sustainability, collaboration, and culinary excellence.
Devon brings both formal training and hands-on expertise to any kitchen he enters. His previous work with Delaware North took him across the country—from Grand Canyon National Park to major stadiums and upscale casinos—where he advanced culinary operations, developed innovative menus, and championed plant-forward, guest-centric dining. In 2023, Devon was part of the winning team in Delaware North’s national Flexitarian Challenge, earning top honors among national food and beverage leaders. The winning elements that impressed the judges included a vibrant use of fresh vegetables, earthy flavors, and broad guest appeal.
Most recently, Devon was nominated for the 2026 Yes, Chef! Behind the Apron competition, a national initiative that highlights chefs who champion food equity and mental health awareness. His nomination was in recognition of his work as Executive Chef at Blue Ridge Eating Disorder Recovery Center, where he incorporates compassion, creativity, and sensitivity to a setting where food can be a source of fear and anxiety. Through intentional meal preparation and a deep respect for each client’s mental and emotional journey, Devon helps transform the dining experience into a recovery experience of trust, healing, and connection. Whether managing a bustling restaurant kitchen or crafting comforting meals for vulnerable clients, Devon believes food has the power to heal, connect, and inspire—and he’s committed to carrying that philosophy into every plate he serves.
