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Pam Smith, RDN

Registered Dietitian, Chef, and CEO

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  • Founder, President and CEO of Shaping America’s Plate, Inc. and P.S. Flavor!™ Artisanal Spice Blends.

  • Co-Chair of The Culinary Institute of America’s Healthy Menus R&D Collaborative.

  • Co-creator of Season’s 52 and Bahama Breeze Restaurants.

  • Host/Emcee of all 24 years of Epcot’s Food & Wine Festival culinary events.

  • Former nutritionist for the Orlando Magic, and private nutritionist for Shaquille O’Neal and other NBA and PGA Stars.

  • Author of 17 books, including 6 best-sellers.

  • Nutrition expert and chef on TV, radio, and virtual outlets.

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Pamela Smith, RDN is an internationally known nutritionist and energy coach, radio host, industry culinary consultant, best-selling author, and the creator of The S.M.A.R.T. Weigh® Strategy through which thousands of people have won back their health and energy. She has provided wellness and menu coaching to professional, corporate and life athletes -- from the NBA's Shaquille O'Neal, the Orlando Magic and LA Clippers, the PGA’s Larry Nelson and Brad Faxon, to the executives and culinary development teams at Darden Restaurants, Walt Disney World, Disney Cruise Lines, Hyatt Hotels and Resorts, McDonald’s, Cracker Barrel, Aramark Business Dining, Ruth’s Chris and Firebirds Wood Fired Grill. Pam creates menus and recipes with a focus on delicious wellness for some of America’s best restaurants and was co-creator of the Bahama Breeze and Seasons 52 restaurants. She co-chairs The Culinary Institute of America’s Healthy Menus R&D Collaborative and has been the Festival Host and Emcee of all culinary events for the entire twenty-four years of Disney’s Epcot International Food & Wine Festival. In addition, Pam’s P.S. Flavor!™ product line of artisanal spice blends are helping to serve up delicious wellness one plate at a time at top restaurants and home kitchens across America.


Pam began her private practice of nutritional counseling in 1978, one of the original private dietetics practices in the United States. Since then, she has inspired hundreds of thousands through her books, practice, seminars, workshops, radio and website ( She is the author of 17 published books and many articles and columns for magazines, newspapers and websites. Her best-selling books include Eat Well-Live Well, Food for Life, The Healthy Living Cookbook, The Energy Edge, The Smart Weigh and When Your Hormones Go Haywire. She is a frequent speaker for top corporations and associations, including the American Dental Association, American Society for Association Executives, American Diabetes Association, Club Managers Association of America and the National Restaurant Association. As founding principle and CEO of Shaping America’s Plate, Inc., Pam works to increase communities’ offerings of fresh, innovative and tasty menu options that are both delicious and nutritious.

Pam hosted the popular television show High on Health for FOX’s The Health Network and her daily feature “Tips for Living Well” airs on more than 800 radio stations across North America and in seven foreign countries. She is a regular guest and guest host on Bloom TV and hosts a weekly Instagram Live TV show @pamsmithflavor.

Pam received her BS in Nutrition from Florida State University, and completed her Academy of Nutrition and Dietetics Internship and initial culinary training at Miami Valley Hospital in Dayton, Ohio. She furthered her culinary education with advanced professional courses at the Culinary Institute of America at Greystone.

Pam Brings the Flavor

Featured Clients & Services

Healthy Menus R&D Collaborative

Co-chair of strategic initiative by the Culinary Institute of America, helps to develop nutritious and delicious menu items at restaurants across the globe. 

Walt Disney World Company

Host and Emcee of the Culinary Events and Food and Wine Dinners for the Epcot International Food and Wine Festival since 1996.

Firebirds Wood Fired Grill

Limited Time Offer menu development; Ongoing Nutritional Analysis for full menu and cocktails; Nutritional and wellness platform guidance and oversight.

Ambassadorship, Advocacy and Menu Development

The Mushroom Council, Aussie Grass-fed Beef and Lamb, United Soybean Board, The National Watermelon Board, Driscoll’s, Kvaroy Arctic Salmon, Pacifico Aquaculture, “Silk” Soy milk, Grape-Nuts, Florida Citrus, StarKist.

Seasons 52 & Bahama Breeze

Co-creator; Restaurant concept ideation with New Business Team and culinary platform/menu development, in addition to Culinary and Management Team recruitment; Nutrition Advisor and Spokesperson through roll-out to various units, nutrition and menu development consultation; created and launched the first ever lunch menu development and new dinner menu items, including a Daily Fresh Fish Program with Bahama Breeze.

Aramark Business Dining

Exclusive partnership in Nutrition and Wellness Strategic Initiatives to serve up delicious wellness to employees worldwide to key clients such as Nike, Boeing, Fidelity, Citibank, BNY Melon, JP Morgan Chase and Goldman Sachs.

Cracker Barrel Old Country Stores

Developed Cracker Barrel’s Health and Wellness Platform and initiative and created a new lower calorie menu, “Wholesome Fixin’s” (Homestyle Cooking with a Lighter Twist), which launched nationwide in August 2013.

Darden Restaurants Corporate

Corporate Wellness and Menu Consultant (1993-2009), directly working with CEO Joe Lee and Blaine Sweatt, President of New Business Development, to steer new concept development, culinary and wine education and nutrition focus for each restaurant business, including Red Lobster (Lighthouse Menu), Olive Garden (Garden Fare) and Smokey Bones healthy menu development.

Hyatt Hotels & Resorts

Corporate Nutrition Consultant for 15 years and Co-Creator of “Cuisine Naturelle,” the highly successful healthy menu concept launched in 1990, with a relaunch in October 2001. The award-winning menu ran for almost two decades as the top menu of healthy choices in the hotel and resort market.

Ruby Tuesday, Inc.

Developed platform, strategy and all menu items for “Low Fat Tuesday’s,” the concept’s first-ever healthy menu offering.

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