The Genomic Kitchen was founded by Amanda Archibald, a public health advocate, registered dietitian, and former analyst who has pioneered the combination of the science of nutrigenomics with the culinary arts. This ingredient-centric system of food selection and preparation upends strictly quantified consumption in favor of a deeper understanding of how specific foods interact with our genes and the powerful impact of these interactions on our health.

Educating health professionals, chefs and other food industry creatives as well as consumers through online and live coursework and the blog and resource center, The Genomic Kitchen draws particular attention to the mechanisms of food-gene relationships related to the core issues known to affect long-term health – inflammation, oxidative stress, blood sugar and fats, and gut health – while emphatically encouraging the discovery of taste and culinary treasure in the process.