At Utopia our mission is to take people where they are, regardless of their weight, fitness level, or medical conditions, and we empower them to achieve their goals, ultimately building their confidence and improving their quality of life. Our program is simple and realistic for every lifestyle because we don’t want to take over your life. We just change your life.

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Chef Mike Smith
Executive Chef, James Beard Recognized

Over the course of his impressive career, Chef Mike has refined his culinary prowess at several of Dallas’ most noteworthy restaurants, including The Green Room, Arcodoro/Pomodoro, Thomas Avenue Beverage Company, and The Common Table.

Today, Chef Mike lends his expertise in a variety of international cuisines to the menu at Utopia Food & Fitness, ensuring that members are always satisfied and never bored.

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Dr. Carol Ireton-Jones

Carol is Utopia’s lead nutritional counselor. With more than 33 years of experience, she ensures that every Utopia meal is healthy, balanced, and nutritious. She has served as principal and executive vice president of Professional Nutrition Therapists, LLC since 1996 and her work is recognized the world over.

In 2002, she received the American Dietetic Association Medallion Award, the highest award for a Registered Dietitian. In 2010, Carol was recognized as a Texas Distinguished Dietitian. She has been named a Texas Distinguished Scientist by the Texas Dietetic Association.

As an industry expert, Carol has been published many times over, including authoring three books, 18 book chapters, 55 peer-reviewed publications and more.

Scott Wilder
Scott Wilder

Scott brings six years of strategy consulting experience with Boston Consulting Group and a Wharton MBA to Utopia Food + Fitness.

He grew up around the weight-loss industry, watching and eventually working with his dad Kirk on various combinations of nutrition and exercise. Scott spent several years working with start-ups before pursuing his MBA at the Wharton School of Business at the University of Pennsylvania, where upon completion, he graduated in the top 5% of his class.