Hali Foreman

Culinary Nutrition moves through both the classroom and the pro locker room in Hali Foreman’s work. At Johnson & Wales University, she earned a Bachelor of Science in Culinary Nutrition; before that, she trained with the Utah Jazz, bringing sports-food discipline into the same frame as academic study.

Foreman Hospitality Group in New York City is where Culinary Nutrition becomes hospitality practice rather than a single-team service model. As founder and CEO, Hali Foreman applies a food-and-performance lens across the company’s work, keeping the focus on how flavor, function, and service are balanced in the same plate. The work is described in her own terms: “Blend nutrition science with soulful flavor so every dish tastes like comfort but performs like fuel.” She also frames it more broadly as “How I communicate and explore the world.”

Thai-Japanese and Southern Japanese Fusion sit within Hali Foreman’s signature dishes, showing a style that works across categories rather than staying fixed in one regional lane.

Recognition here comes through role progression in food-and-performance settings: performance chef, Associate Director of Culinary Nutrition, then Director of Nutrition and Executive Chef. The sequence places Hali Foreman’s practice across NCAA and NBA environments, where culinary work is measured against performance needs as well as taste.