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Pasqualina Raspaolo Chef, CNS, MS, CGMC

Adjunct Professor


Pasqualina Raspaolo is a Chef, Nutritionist and the founder and owner of Culinary Genes, LLC. Pasqualina pursued her passion in nutrition, the culinary arts and genetics and has amassed over 20 years of related training and studies. Her education culminated in a Master of Science degree in Human Nutrition from the University of Bridgeport, a Culinary Degree from the Natural Gourmet Institute in New York City and an internship at the prestigious James Beard House in New York City, where she worked alongside and learned from some of today’s top chefs. She also completed her Genomic Medicine Practitioner Certification from Genoma International.


Pasqualina is also the CEO and President of Instill H.O.P.E, a non-profit organization, soon to be launched, created to help children who are in need of life-changing resources such as, nutrition, food, medical aid, and educational opportunities. Their H.O.P.E. is to inspire action that creates healthy, positive, transformative, and sustainable futures for children in the United States and around the world. H.O.P.E. stands for Hope, Oneness, Perseverance, Empowerment with a belief in that, “whatever it is that we do in this world, we must instill hope.”


Pasqualina is also a contributing writer for the Food and Agricultural Organization of the United Nations that leads international efforts to defeat hunger and improve nutrition and food security, as well as for So Yummy by First Media, the most viral food brand on social media. She is also a contributing recipe developer for the father of Functional Medicine, Dr. Jeffrey Bland and his health company, Big Bold Health.


Pasqualina puts the same care and love into her creations as she does with her family and friends. Cooking and baking are, of course, family traditions passed down from one generation to the next and her deep-rooted desire and mission is to keep family traditions and recipes alive. She currently blogs about gluten-free baking and cooking, taking traditional family recipes and converting them into gluten-free alternatives. Pasqualina released her first cookbook in November 2020 entitled, ‘Pasqualinas Table, Our Italian Family Traditions… The Gluten-Free Way’ and is currently working on a second book, which will feature her family’s traditional dessert recipes converted into gluten-free deliciousness. Her laughter is contagious, and each meal’s preparation is a joyful event for all involved, the result of which never strays from its original intent to heal and revitalize. Laughter is something she can’t live without! Pasqualina is passionate about people, and the three L’s – love, laughter, and living healthy … it’s in her DNA!



  • Chef Training Program Natural Gourmet Institute (Chef Training Program, 2018)
  • University of Bridgeport, (master’s degree in Human Nutrition, 2012)
  • American Nutrition Association, (Certified Nutrition Specialist, 2012)
  • Coach Training Alliance, (Certified Life Coach, 2009)


Class Teaching

  • NUTC 5440: MC Teaching Kitchen Laboratory



  • Cookbook: ‘Pasqualina’s Table, Our Italian Family Traditions… The Gluten-Free Way’ (2020)


Professional Associations

  • American Nutrition Association, ANA
  • International Association of Culinary Professionals, IACP
  • Institute of Functional Medicine, IFM