Breaking Barriers in Clinical Nutrition: Cortney’s Journey from Dietitian to Director

When Cortney Montgomery first joined Sodexo as a dietitian, she never imagined her passion for clinical nutrition would lead her to become a Clinical Nutrition Director and oversee more than 30 dietitians across two hospitals and multiple outpatient clinics in Los Angeles. Her journey is one of mentorship, resilience, and breaking barriers in clinical nutrition.  

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From Clinician to Leader

Cortney’s journey with Sodexo began in 2003 when she joined as a clinical dietitian. For several years, she focused deeply on patient care, especially in critical care nutrition, which became her passion. Leadership wasn’t initially on her radar, she just wanted to make a difference at her patients bedside. 

However, when her manager took medical leave, Cortney stepped up to fill the gap. She split her time between clinical duties and managerial responsibilities, eventually transitioning fully into management. She learned what worked for others and adapted her leadership style over time, gaining confidence and skills along the way. 

During this journey, mentorship played a key role in her growth. Jill Dewart, her district manager, believed in her potential and guided her through the challenges of leadership.

“Jill’s support helped shape who I am today. She was my first mentor, even if she didn’t know it.”

Over time, Cortney expanded her responsibilities, moving from managing a single hospital to directing clinical nutrition across multiple sites, overseeing a diverse team of dietitians who specialize in everything from bariatric surgery to oncology and transplant care. 

Innovating Patient Care and Empowering Teams

One of Cortney’s proudest accomplishments is launching a feeding tube placement program for dietitians in 2008, a practice not widely done at the time. This involved training dietitians to place small bowel feeding tubes, which bypass the stomach and deliver nutrition directly to the small intestine. 

“This program gave patients a better way to be fed. Feeding through the GI tract is second best to eating by the mouth.,” Cortney explains. 

Previously, delays in tube placement meant patients were often fed intravenously, which wasn’t optimal. Cortney’s initiative shifted the skill to a different department, speeding up tube placement and improving patient outcomes. 

Advocacy and Support 

Beyond clinical innovations, Cortney is passionate about advocating for her team’s value. She has been fortunate to work with supportive managers, strong HR partners, and a collaborative recruitment team, all key to building and sustaining a high-performing nutrition department. 

“We have really great regional clinical nutrition managers who are available to support my team when they have questions or need guidance on practice-related matters,” Cortney shares. 

Words of Wisdom for New Dietitians

For dietitians entering the clinical world, Cortney offers practical advice: “Take ownership of your career, keep learning, ask questions, and look beyond the black and white. Critical thinking is key and so is finding opportunities and mentors who can help you grow.”

Cortney’s story shows how curiosity, resilience, and the right support can take a career from bedside care to leading an entire clinical nutrition program. 

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