Dr Sue Radd is an Advanced Accredited Practicing Dietitian (a credential awarded to less than 2% of dietitians in Australia) and one of Australia’s leading nutritionists and health communicators. 

Dr Radd is Director of the Nutrition and Wellbeing Clinic and has consulted widely to the food and pharmaceutical industries in product development, communications and nutrition policy in Australia, New Zealand, Canada and the UK.

Sue completed her PhD at The University of Sydney on the effects of the Mediterranean diet on thinking and memory to reduce the risk of dementia. She continues to be involved in research as a nutrition scientist and has been awarded an honorary position as Clinical Senior Lecturer in the Discipline of Exercise and Sport Science, Sydney School of Health Sciences, The University of Sydney. 

Her Food as Medicine: Cooking for Your Best Health received the Gourmand World Cookbook Award for ‘Best Health and Nutrition Book’ in 2016.

Sue's ability to translate heavy science into anyone’s language and life makes her a popular author and speaker and in 2010, She was awarded the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops.