Kelli grew up outside of Nashville but moved to Chattanooga in 2006, where she lived for 9 years. Kelli earned a B.S. in Nutrition from the University of Tennessee Chattanooga before being accepted into Montana State's dietetic internship program where she completed 1300 hours of supervised practice to become a registered dietitian. Kelli worked in hospitals, in K-12 and University food service facilities, and on an Indian Reservation, among other places. She enjoys working at The Nashville Food Project because she's able to prepare nutritious, delicious meals for a wide variety of ages. Kelli loves cooking, traveling, and being outdoors.