Sara Quinteros MBA, MS, RD

Sara’s career in hospitality began at Penn State University, where she first discovered her natural aptitude for navigating the world of restaurants and hotels in the university’s acclaimed hospitality program. While studying in her undergraduate program, she worked off-campus with leading hospitality companies including Marriott International and Kimpton Hotels and Restaurants. Following her graduation, Sara was hired as Assistant General Manager of Restaurants for Kimpton Hotels in New York City, an experience which further honed her hospitality management skills and also sparked her interest in nutrition. Motivated by her experience at Kimpton to learn more about the science of nutrition and cooking, Sara enrolled in the Culinary Institute of America’s eight month accelerated program in Napa Valley, California. Following her graduation, she remained in Napa Valley working for the Saint Helena Chamber of Commerce, where she established relationships with local wineries many of which she continues to collaborate with in her current role as CEO at Shilling Canning Company.

Additionally, Sara is a registered dietitian, having earned her Master of Science in Nutrition from Syracuse University and most recently her MBA from Quantic School of Business & Technology. Sara specializes in pediatric nutrition. She spent two years in the Gastroenterology department at Children's National Medical Center caring for children with short bowel syndrome who require enteral (tube feeding) and parenteral (IV) nutrition. She then moved to the University of Maryland Medical center where she has specialized in genetics and metabolic nutrition for the past eight years. 

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Sara serves on the Penn State School of Hospitality and College of Health and Human development boards, she is a member of Les Dames d’Escoffier DC Chapter, a member of the Genetics Metabolic Dietitians International and the Co-Host of At The Table with Sara & Juli, a podcast that brings together expert voices in food and nutrition. 

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