As MLB World Series Champions in 2020, 2024 and 2025, the Los Angeles Dodgers have tasted their share of success in recent years.
Off the field, the team has benefitted from the nutrition expertise of two JWU alums who have developed a powerful partnership in the Dodgers’ kitchen.
Tyrone Hall ’05, the team’s manager of performance nutrition and Kristen Loiacono ’15, head performance chef — both graduates of JWU’s Culinary Nutrition program — are responsible for fueling the Dodgers throughout the regular season and playoffs. Hall joined the team in 2016 and Loicano arrived in 2018.
Though they have become accustomed to seeing their team succeed, winning never gets old. “Watching that Game 7 in Toronto in the visiting clubhouse was absolutely one of the most thrilling moments of my baseball career,” says Hall of the team’s dramatic victory on November 1, 2025, which went to extra innings.
“When we won, the room erupted with cheers, high fives and hugs — then we ran to the field to meet the team. It was pure joy, gratitude and excitement,” adds Loiacono.
And while they aren’t the ones swinging the bat or catching the ball, Hall and Loiacono are still part of every step of the team’s journey — from spring training in March to the nail-biting playoffs in October.
Inside the Dodgers Kitchen
When the team heads to Arizona for spring training, a catering company manages the day-to-day food operations so that Hall and Loiacono can work one-on-one with players. “I focus on meeting with new and returning players, reviewing fueling and supplement regimens, and analyzing bloodwork to set baselines for the season,” says Loiacono.
“Minor league players need more guidance with their nutrition,” adds Hall. “We are teaching them the fundamentals of nutrition and how to structure their eating routine on game days for performance and recovery. Then, as they get into the majors, we start to fine-tune their programs and change diets for return-to-play plans or to extend longevity.”
Once they return to LA to start the regular season, Hall and Loiacono oversee everything that happens in the kitchen, from ingredient procurement to end-of-shift cleaning. Hall also handles budget management, catering logistics and dietetic counseling for players. On home game days (there are 81 of these), the pair can expect to be there for at least 15 hours.
“Most of the time we get to the field at 9am to start preparation for lunch," Hall says. “That usually includes two proteins, two carbohydrates and two vegetables. We also set up a fruit bar, salad bar and sandwich bar.”
The first service starts at noon, but while they are batch cooking lunch, they’re also starting prep for the pregame service at 5pm. “We will lean on a build-a-bowl menu that allows a lot of variety for the guys,” Hall reveals. “Our goal is to provide the nutrition that they need before the game with a dash of what they want. On certain days we will also have somebody come and roll sushi for the team. It is always a hit!”
While players are enjoying the pregame meal, Hall and Loiacono are already on to prepping for the post-game meal, which happens anywhere from two to three hours after the 7pm game start. “Dinner is usually hitting the table around 9:30 or 10pm,” says Hall. “Some guys will eat at the field, but a lot of them pack up boxes to go home.”
“What is most interesting to me is how routine-driven players are,” Loiacono notes. “We know what each player likes and dislikes, what they prefer to eat when they walk into the clubhouse dining area and, for pitchers on their start day, what their go-to meals are. When they arrive, we already have their preferred meal ready, which helps them stay focused on the game.”
When the team heads out on the road, Hall and Loiacono can shift gears to focus more on menu development, nutrition consultations and procurement. And of course, they try to squeeze in some rest days when they can.
The regular season grind only escalates come playoffs, especially for a team that has made a habit of going the distance. “The energy changes during the playoffs,” says Hall. “There is a tension in the air — an excitement.”
Both chefs agree there is one important rule for playoffs: no new menu items. “Our job is to keep food consistent and reliable, so that food is the least of the players’ concerns,” Loiacono says.
But to celebrate the 2025 championship win, the chefs planned a lavish post-game meal with a sweet treat for dessert. “We cooked rib eyes and lobster tails, but for some reason, everybody coming down from the adrenaline of a win just wants a cheeseburger,” says Hall. “So, we made the cheeseburgers.”
The Journey to Pro Sports
Having three World Series Championship rings is just one of many things Hall and Loiacono have in common. Both grew up in families that loved to cook — Hall learned the basics from his father and grandmother while growing up in North Carolina, and Loiacono learned by watching her papa and great-grandmother in Rhode Island. They both realized they wanted to pursue a career in food while in high school.
As a cross-country student-athlete at JWU, Loicano began to see how cooking her own nutritious meals could directly impact her performance. “I loved the idea of making food that was both delicious and purposeful. Studying abroad in France was a turning point for me and deepened my appreciation for food culture. The Culinary Nutrition program allowed me to blend culinary creativity with nutrition and performance to build a career where food could play a meaningful role in supporting athletes.”
Hall says he knew little about nutrition until his first year at JWU. “The Intro to Nutrition course put the hooks in me — the science of it all was fascinating. And then I learned you could make brownies with black beans! It was all a series of discoveries.”
Graduating from JWU in 2005, Hall spent time in the field as a chef before earning his master’s degree and getting his Registered Dietitian (RD) license. He then worked with the Denver Broncos and the North Carolina’s Durham Country Department of Health before landing his current role with the LA Dodgers in 2016.
In that same year, Loiacono graduated from JWU and continued on to earn a master’s degree and RD license. She then took the leap and moved across the country for a culinary assistant internship with the Dodgers in 2018, which evolved into her current full-time role.
“The hands-on learning environment at JWU made me a professional who can think critically, adapt quickly and work confidently under pressure,” says Loiacono. “I still rely on the problem-solving, organization and communication skills I developed through my culinary labs and nutrition coursework. That foundation has helped me navigate challenges in my career and trust my training in fast-paced environments.”
For those interested in working in a fast-paced environment like that of a pro sports team kitchen, Hall and Loiacono have some advice.
“Build out your networks and spend time with the professionals you have access to,” says Hall. “Also, work on your soft skills. You can spend years in the kitchen working on knife skills and developing recipes, but if nobody wants you to be part of their team, it will be hard to advance in your career.”
“Be willing to sacrifice for growth,” adds Loiacono. “Working for a professional sports team is a very demanding schedule, but it is also incredibly rewarding. Chefs who are registered dietitians are becoming increasingly valuable in sports nutrition, and I look forward to seeing more JWU students enter the field.”
There’s so much to do (and see) at JWU! Whether you are exploring the Providence or Charlotte campus, you will get an up-close look at what makes JWU great. Explore where you’ll live, learn, and enjoy all campus has to offer.