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.
Dorrell Johnson is the Executive Chef at Blue Ridge Eating Disorder Care Center, where he leads the culinary team in preparing balanced, comforting meals that support the recovery journey. Originally from New York, Dorrell brings extensive culinary experience and a versatile cooking style that spans a wide range of cuisines—from sushi and global fare to soulful comfort cooking.
Throughout his career, Dorrell has worked across diverse food service environments, including corporate dining programs such as Google, as well as healthcare and nursing facility kitchens. These experiences have shaped his ability to create meals that are both nourishing and approachable while supporting a variety of dietary and wellness needs.
In addition to his work in professional kitchens, Dorrell also serves as a culinary advisor and consultant to restaurants. He has helped open and build multiple restaurants throughout the Pocono region, contributing to kitchen design, menu development, and staff training, with several establishments receiving local recognition and awards. He is also the founder of Plant Dojo, a culinary concept centered on the mastery of plant-based ingredients and the restorative potential of whole foods. At Blue Ridge, Dorrell is committed to creating a welcoming dining experience where meals help clients reconnect with nourishment, comfort, and a positive relationship with food.
