Hi, I’m Reneé — a systems thinker, public health nutrition graduate student, and hospitality professional whose work centers on food systems, community health, and building practical solutions that support long-term well-being.

My professional path began in hospitality at 15. I eventually spent over a decade owning and operating a neighborhood café in New Orleans. Through managing daily operations, leading teams, and building strong relationships within the community, I became interested in the ways restaurants and food spaces influence not only culture and connection, but also public health, resilience, and access to care.

During the pandemic, I launched a pantry line that evolved into a wholesale business, deepening my interest in adaptive systems, food security, and how small businesses respond to crisis and change. My experience in restaurant operations, combined with work in climate advocacy and community organizing, continues to shape my research and professional interests today.

That journey led me back to school to study nutrition and public health more deeply. After earning a second bachelor’s degree in Dietetics, I am now completing a Master of Public Health in Nutrition at Texas Tech University. My work explores the intersection of hospitality, chronic disease prevention, sustainability, and community-centered food systems, with a particular focus on the Gulf South.

Across all of my work — whether in operations, research, nutrition, or community initiatives — I am driven by a belief that thoughtful systems, compassionate leadership, and accessible food environments can strengthen both individual and community health.