Dr Sian graduated from the University of Surrey with an Honours Degree in Nutrition, having trained as a student Dietitian at St Bartholomew's Hospital, The Institute of Child Health, Great Ormond Street Hospital and the University Hospital of Wales, Cardiff.

Sian worked for several years as a Senior Dietitian with Barnet and Chase Farm NHS Trust and The North Middlesex NHS Trusts. In this capacity she worked closely with the Head and Neck Oncology, Gastroenterology and Diabetes teams, in addition to making regular contributions at The Cardiac Rehabilitation Education programme at Chase Farm Hospital.

Between 2004 and 2011 she was a Senior Dietitian at The Royal Marsden NHS Foundation Trust. She has concurrently run her private dietetic consultancy practice at BMI Cavell Hospital since 2002 and at BMI The Kings Oak Hospital since 2008, specialising in the dietary management of gastroenterology, oncology and Type II diabetes patients.

In 2005 after National Accreditation as a Sports Dietitian, she was admitted onto the National Sports and Exercise Nutritionist register. In 2006/07 she worked with Hertfordshire Sports Development Unit advising many of the junior county sports teams regarding their nutrition and fluid requirements and has worked with many elite athletes at national and local level in the world of badminton, sailing and judo. She was an adviser to a research team at Portsmouth University in 2008/09, reviewing the development of a range of healthy and non-allergenic weaning and toddler foods which were later launched in Waitrose, Ocado and Little Chef.

She then served as a Dietitian for Older People and Trauma patients at The Whittington Hospital in London, a role she developed and was privileged to undertake from 2013 - 2016. Prior to this she worked as Gastroenterology Specialist Dietitian at The Homerton Hospital (2012/13), as a Specialist Neurology/Stroke Dietitian at Kings College NHS Foundation Trust, London (2012).

She was part of the award winning catering and dietetic team at The Royal Marsden Hospital, receiving ‘Good Food on the Public Plate’ awards from Sustain, for incorporating local, seasonal and organic produce into the hospital menus.