I’m a Harvard- and Yale-trained physician, board-certified in Emergency and Obesity Medicine, with advanced training in Culinary Medicine—where the science of nutrition meets the art of healing. 🥗

While traditional medicine often waits for disease to appear, I chose a different path—one rooted in prevention, sustainable healing, and using food as a first-line intervention.

 

As a passionate home chef, I embraced Culinary Medicine in my own life, guided by direct-to-consumer biometrics, lab work, and body composition tracking to create personalized, measurable change.

Instead of starting with medications, I focused on rewiring my habits. My goals: reverse insulin resistance, reduce body fat, and improve cholesterol and inflammation.

 

One year later, my BMI is 26.5—but the real shift goes much deeper. I eat ad libitum, my hunger and satiety hormones are regulated, and my gut microbiome is thriving with Akkermansia, a known ally in metabolic health. No diets. No restrictions. Just joyful, lasting change.

Phase 1 is complete.

 

Now, I’m stepping into Phase 2: building strength, embracing muscle, and navigating the hormonal rollercoaster of perimenopause. 💪🏽✨ Stay tuned—I’m bringing the same curiosity, science, and joy to this next chapter.

​

I’m sharing my story not as a prescription, but as a spark—because I’m still on this journey too. If you’re wondering where food and science might take you, start by having a conversation with your licensed healthcare provider. Food can be powerful medicine—but the most transformative path is personal, guided, and rooted in trust.