Amanda Archibald is the founder of The Genomic Kitchen, a system of choosing, preparing and understanding food based on culinary genomics, a term she coined to express this revolutionary merging of genomic science (nutrigenomics) and the culinary arts. Widely recognized for her trailblazing work as a culinary nutritionist and dietitian, Amanda has a longstanding commitment to redefining the food, nutrition and cooking education footprint in ways that make them understandable, meaningful and fundamentally achievable for all Americans.
Amanda’s visionary approach and unique perspective is derived from more than two decades of experience in nutrition science, culinary translation, on-the-ground interaction with consumers, chefs and health professionals, and as a consultant to leading institutions and brands. She also leverages her many years as a published analyst and trends researcher to formulate cutting edge insights into what’s next.
Her groundbreaking Field To Plate sustainable food education program, launched in 2005, used flavor as a catalyst to unlock people’s innate connection to health-giving foods, enlivening the palates of numerous civic, educational, health and culinary institutions as a means of expanding the pleasures - and understanding - of food as medicine. Her signature “food maps” that visually connect flavors and nutrients to further the understanding of different ingredients, have opened the door to good health for countless individuals and continue to serve as essential educational tools, including for The Genomic Kitchen.
Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Amanda has taught extensively in the USA, Europe, South Africa and includes Australia in 2019.