Led by Dietitian Erika Gonzalez-Rebull, Miami’s Approach to Nutrition Sets New Standard
JUPITER, Fla. – At the Roger Dean Chevrolet Stadium, when the Miami Marlins need to refuel during a grueling workout, they can’t just rely on their usual food delivery apps. But that’s no problem.
Players have quick access to a variety of nutrient-packed snacks, from peanut butter balls to Drip Drop slushies, thanks to the team’s “Snack Shack.” On any given day, a chocolate banana peanut butter protein shake might even be waiting for them in the kitchen.
“I’m Erika’s biggest fan,” said catcher Rob Brantly. “She goes above and beyond to ensure the players have everything they need when it comes to nutrition. I’m thrilled that, since I’ve been here, the dietitians have been exceptional.”
Brantly is referring to Major League dietitian Erika Gonzalez-Rebull, who heads a five-person nutrition team dedicated to improving player health. Their efforts are supported by a significant investment from the Marlins’ front office.
Beyond providing meals, the team is committed to educating players on proper recovery, sleep, and hydration—key elements for reducing inflammation and minimizing injury risks. As the saying goes, “The best ability is availability.”
Gonzalez-Rebull is joined by Director of Nutrition Bryan Snyder, Sarah Katz, Lian Tapia, and Olivia Minicucci. While Snyder works across various affiliates, Gonzalez-Rebull focuses on the Major League team. Tapia is based at the Marlins’ Dominican Republic academy, and Katz and Minicucci work out of the Jupiter facility.
“We’re all pieces to the puzzle in a player’s development,” Gonzalez-Rebull explained. “Our interdisciplinary team collaborates to maximize performance and well-being. How can we complement each other’s work to make the best player possible?”
Gonzalez-Rebull returned to the Marlins this offseason for her second stint with the team and her seventh year in Major League Baseball.
Raising Standards for Nutrition
In his 15th year in professional sports, but first in baseball, Snyder has witnessed the evolution of the nutritional landscape. In the past, players across various sports were offered the same snacks—Goldfish crackers and Nutri-Grain bars were staples.
But the Marlins are aiming higher.
“Players now work with personal chefs, trainers, and strength coaches who prioritize proper nutrition,” Snyder noted. “When they come back for Spring Training, their expectations have risen. Meeting those standards, especially given budget constraints, can be tough.”
But this Spring Training has marked a new chapter. The resources available to the players this year have been extraordinary, according to Snyder. It’s a significant investment, but one the Marlins are committed to making.
The team partners with Pivot Culinary, a professional sports catering company, to provide two meals daily during Spring Training and three meals a day during the regular season. Gonzalez-Rebull plans meals two weeks in advance, ensuring that all ingredients meet the nutritional needs of the players.
While the menus are structured, players have the flexibility to build their plates based on their individual needs. For instance, starting pitchers may increase carbohydrate intake leading up to their start days, while all players focus on healthy fats and protein for recovery. Daily caloric intake ranges from 2,800 to 4,000, depending on the player’s goals.
“We tailor our approach to each player’s needs,” Gonzalez-Rebull said. “Whether they’re focused on improving body composition, gaining weight, or losing weight, we’re here to support those goals and guide them through the process.”
A Seed Oil-Free Kitchen and Diverse Offerings
In a bid to promote optimal health, the Marlins aim to be one of the few professional sports teams to maintain a seed oil-free kitchen with no processed foods. They’ve partnered with local suppliers for fresh produce and even imported a beehive for honey. The team jokes that they’ll soon have cows grazing in the outfield.
But it’s not just about the ingredients—it’s also about the experience.
Snyder and Gonzalez-Rebull are working to make the kitchen reflect the cultural diversity of the clubhouse. Alongside the regular menu, they offer players a variety of dishes that remind them of home.
A local vendor has also been brought in to set up an “action station” each day, where players can enjoy everything from coal-fired pizza to wagyu burgers, all made fresh in front of them. For Gonzalez-Rebull, this adds an element of joy to the eating experience.
“The food has been fantastic,” said outfielder Kyle Stowers. “This is my first Spring Training in Jupiter, and I have no baseline for comparison, but in terms of what I’ve experienced elsewhere, this has been incredible.”
Stowers was quick to praise Gonzalez-Rebull for her efforts: “Erika has done a fantastic job. She works harder than anyone in the building, and she does it with great attitude and spirit. She genuinely wants to help however she can, and I think that makes a huge difference.”
Building a winning culture, Stowers noted, requires more than just players—it’s a collective effort. “It’s everyone, from staff to front office to coaching staff. And it’s great to highlight someone like Erika, who works tirelessly behind the scenes for us.”
As the Marlins continue to build on their commitment to player health and recovery, their investment in nutrition is setting a new standard for Major League Baseball.
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