Breana Lai Killeen, M.P.H., RD

Title: Contributing Writer and Recipe Developer

Location: Shelburne, Vermont

Education: M.P.H. in Nutrition, University of North Carolina at Chapel Hill
- Le Cordon Bleu London Culinary School, Wine & Management

Expertise: Recipe development, culinary nutrition, marketing, farming

Experience
Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. For 10 years, Breana was a food editor turned test kitchen and editorial operations manager for EatingWell magazine, where she oversaw the development, production and nutrition analysis of more than 500 recipes per year and helped manage day-to-day operations to keep everything running smoothly.

Breana trained at top universities and institutions in the U.S. and abroad. While obtaining her degree in nutrition from Gillings School of Public Health at UNC-Chapel Hill, she cooked in restaurant kitchens, served wine at a Relais & Châteaux restaurant as a sommelier, taught healthy cooking classes at a local cooking school and volunteered as a Cooking Matters chef. Immediately after obtaining her graduate degree, she ran a diabetes program at the local health department and started writing a column for Chapel Hill magazine. This led to her life-changing move to Vermont to work at EatingWell magazine.

In addition to being an expert in writing, developing and editing recipes, Breana is also an expert in culturally appropriate food media.

Her newest venture includes sustainably farming 20 acres with her husband, where they grow Asian vegetables and raise chickens for poultry and eggs at Killeen Crossroads Farm.