We know that health is a lifestyle, a decision you make day in and day out. At times, this may become overwhelming. New information and trends are constantly being introduced into the world of nutrition. To make it easier for you we currently have two dietitians on staff here at Snap Kitchen. Meet the team that are making sure you’re getting the most out of your food.
Sam Presicci, Lead Dietitian
I was born and raised in New York and found my way to Texas by way of North Carolina. I got an undergraduate degree in English at NC State before deciding that I needed to pursue my passion for sustainable, real food. So back to school, I went, first for pre-requisite courses and then for grad school. My goal has always been to get actionable and accurate nutrition information into the hands of the largest number of people possible, and I believe my role as Lead RD at Snap Kitchen truly gives me that opportunity. I’m also a Whole30 Certified Coach and a Certified Personal Trainer through NASM. I have two rescue dogs and love spending time outdoors with them.
My food philosophy is from a very holistic perspective. I believe in real, unadulterated food and in not overcomplicating nutrition. Personally, I feel my best when I’m eating a paleo, real food-based diet. I’m passionate about food quality and sourcing and one of my favorite things to do is shop directly from my local farmers. I’m also a big proponent of mindful eating. While it may seem simple, making sure that we’re eating meals seated and without distraction (phone, tv, books, etc) can go a long way in helping us feel more satisfied and even helping us to better digest our food!
Sarah Pettry, Registered Dietitian
Like Sam, I too am not originally from the great state of Texas. Born and raised in Alabama, my journey to Texas began after graduating from The University of Alabama. There, I received my bachelor’s in Food and Nutrition, completed the Coordinated Program in Dietetics, and received my master’s in Human Nutrition. My passion for food and healthy living began very early in my life, and it is very important to me to educate our community on living a balanced life while listening to our body’s reactions.Soon after school, my husband and I headed to Austin in hopes of fulfilling our dream of living in a vibrant city full of outdoor activities, delicious food and ‘weird’ people (it’s totally a compliment).
My personal food philosophy is everything in moderation. It is important to eat a healthy, well-balanced diet while engaging in regular exercise. But it is also important to treat your cravings periodically and understand that all bodies are different. I love being able to educate people about the confusing world of nutrition and inspiring them to find what works for them as an individual. Outside of Snap, I enjoy reading a good mystery novel in a tranquil coffee shop and hiking the trails with my dog. On the weekends you’ll find me riding my bike around Austin and exploring new restaurants with my husband and friends.
David Vigil, Sr Manager Culinary Operations & Innovation
Born and raised in Denver, Colorado I found my way to Austin to work for Snap Kitchen. I helped open our markets outside of Texas, and still support Philadelphia. I’ve worked in a range of kitchens from the gourmet hot dog stand that went to brick and mortar locations, a small hotel restaurant and also a combined 14 years at 2 restaurant chains that were the polar opposite of Snap Kitchen. I’ve always been curious about how food changes or reacts based on recipe and ingredient treatment. This fits my current role perfectly – I help translate the original recipe idea to something that works in the Snap prepared cook chill delivery system.
I tend to cook a lot at home, and if it’s going out it follows my same principles of whole food as often as possible. I don’t follow any particular diet – I do avoid overly processed ingredients as a whole. I attempt to grow as many veggies as my garden and time allows, I’m still learning how different the growing seasons are as a result I also support farmers markets to get local produce.