Mary Jo Fishburn, MD  Mary Jo Fishburn is a Baltimore-based physician in private practice providing individualized practical solutions that improve the quality of life for individuals. She has been a powerful friend, mentor and co-teacher with Amanda Archibald for 10 years. Dr Fishburn lends her extensive experience in medical practice, her keen clinical insights, her deep respect for the client health experience and business savvy to the Genomic Kitchen.

Mary Jo Fishburn, MD

Mary Jo Fishburn is a Baltimore-based physician in private practice providing individualized practical solutions that improve the quality of life for individuals. She has been a powerful friend, mentor and co-teacher with Amanda Archibald for 10 years. Dr Fishburn lends her extensive experience in medical practice, her keen clinical insights, her deep respect for the client health experience and business savvy to the Genomic Kitchen.

Kaushal Nanavati, MD  Kaushal Nanavati is the Director, Integrative Medicine for Upstate Cancer Center and an Assistant Professor, Department of Family Medicine, at SUNY Upstate Medical University. He is a motivational speaker, integrative family physician, and author with a passion for leading people toward improved wellness, self-care and peace in life. Kaushal provides functional medicine expertise, the client health insights and profound business knowledge to The Genomic Kitchen.

Kaushal Nanavati, MD

Kaushal Nanavati is the Director, Integrative Medicine for Upstate Cancer Center and an Assistant Professor, Department of Family Medicine, at SUNY Upstate Medical University. He is a motivational speaker, integrative family physician, and author with a passion for leading people toward improved wellness, self-care and peace in life. Kaushal provides functional medicine expertise, the client health insights and profound business knowledge to The Genomic Kitchen.

Gay Riley, MS RD CCN FMN  Gay Riley has practiced functional nutritional medicine for over 30 years. An early adopter in both functional nutrition and genomic medicine, Gay brings a wealth of experience to The Genomic Kitchen team. Gay directs our premium genomic medicine and nutrition programs. She works side- by- side with Amanda Archibald using advanced nutrigenomics and functional nutrition to guide individuals on a restorative path to health.

Gay Riley, MS RD CCN FMN

Gay Riley has practiced functional nutritional medicine for over 30 years. An early adopter in both functional nutrition and genomic medicine, Gay brings a wealth of experience to The Genomic Kitchen team. Gay directs our premium genomic medicine and nutrition programs. She works side- by- side with Amanda Archibald using advanced nutrigenomics and functional nutrition to guide individuals on a restorative path to health.

 
Chef John Turenne, FCIS  John Turenne is president and founder of Sustainable Food Systems, a consultancy specializing in the development of environmentally and economically sound foodservice best-practices to a wide range of institutions and organizations.  He and his group were instrumental in developing the Obama Administration’s USDA’s Chefs Move to Schools Initiative. At Yale University John designed, developed and implemented the internationally recognized Yale Sustainable Food Project. John is our “go-to” chef to consult on projects involving foodservice and menu innovation through nutrigenomics

Chef John Turenne, FCIS

John Turenne is president and founder of Sustainable Food Systems, a consultancy specializing in the development of environmentally and economically sound foodservice best-practices to a wide range of institutions and organizations.

He and his group were instrumental in developing the Obama Administration’s USDA’s Chefs Move to Schools Initiative. At Yale University John designed, developed and implemented the internationally recognized Yale Sustainable Food Project. John is our “go-to” chef to consult on projects involving foodservice and menu innovation through nutrigenomics

Chef Jeremy Abbey, CEC, CEPC, CCE, CCA, AAC  World Certified Master Chef and quadruple-certified by the American Culinary Federation as an Executive Chef, Executive Pastry Chef, Culinary Educator and Culinary Administrator, Jeremy Abbey is the recipient of numerous international medals including the culinary world cup and the culinary Olympics.   Jeremy is the Executive Director of Soil2Service, Inc. a non-profit organization committed to improving the human condition through all things food focusing on education. He is widely recognized for his expertise and track record in trendsetting menu development, staff training and cost-effective system/program development. Jeremy works with us on the upcoming Genomic Kitchen Chef education program.

Chef Jeremy Abbey, CEC, CEPC, CCE, CCA, AAC

World Certified Master Chef and quadruple-certified by the American Culinary Federation as an Executive Chef, Executive Pastry Chef, Culinary Educator and Culinary Administrator, Jeremy Abbey is the recipient of numerous international medals including the culinary world cup and the culinary Olympics.

Jeremy is the Executive Director of Soil2Service, Inc. a non-profit organization committed to improving the human condition through all things food focusing on education. He is widely recognized for his expertise and track record in trendsetting menu development, staff training and cost-effective system/program development. Jeremy works with us on the upcoming Genomic Kitchen Chef education program.

Bronte Grooms, RD  Brontë has unique training in culinary genomics and uses her passion to help others understand how food works in the body. Bronte is The Genomic Kitchen’s principal health coach and directs our DNA-directed custom meal plans for individuals.  Through meal plans and recipe design, Bronte addresses nutrient imbalances and deficiencies and digestive health issues detected through genomic testing.  She is a Licensed Dietitian Nutritionist (LDN) and a wellness coach based in Whitefish, Montana.

Bronte Grooms, RD

Brontë has unique training in culinary genomics and uses her passion to help others understand how food works in the body. Bronte is The Genomic Kitchen’s principal health coach and directs our DNA-directed custom meal plans for individuals.

Through meal plans and recipe design, Bronte addresses nutrient imbalances and deficiencies and digestive health issues detected through genomic testing.

She is a Licensed Dietitian Nutritionist (LDN) and a wellness coach based in Whitefish, Montana.

 
Chef Pamela Florence  Pamela Florence is the founder of Zest For Cooking, a culinary education company. Pamela spent 10 years in the Pharmaceutical and Biotech industry managing clinical trials and training clinical staff before changing careers to become a professionally-trained chef. Her extensive experience includes restaurant chef, recipe development and testing and filming a television cooking show.  Pamela brings her extensive experience educating consumers about food and cooking techniques to The Genomic Kitchen. An early student of culinary genomics, Pamela develops and tests recipes for us and manages our culinary education and coaching services for individuals.

Chef Pamela Florence

Pamela Florence is the founder of Zest For Cooking, a culinary education company. Pamela spent 10 years in the Pharmaceutical and Biotech industry managing clinical trials and training clinical staff before changing careers to become a professionally-trained chef. Her extensive experience includes restaurant chef, recipe development and testing and filming a television cooking show.

Pamela brings her extensive experience educating consumers about food and cooking techniques to The Genomic Kitchen. An early student of culinary genomics, Pamela develops and tests recipes for us and manages our culinary education and coaching services for individuals.

Chef Kate Waters  Kate Waters trained at the Ballymaloe Cookery School in Ireland. She worked as a chef for 17 years in fine-dining restaurants, as a private chef in London and catering top sporting events in the UK. Kate unites her culinary expertise with her nutrition training at the College of Naturopathic Medicine in London.  Kate combines her culinary and nutrition expertise to help clients navigate health using food as the foundation. She taught culinary translation at the College of Naturopathic Medicine and continues to teach culinary programs for established and emerging clinicians and also at the . Kate joins the Genomic Kitchen to teach the much-awaited online Culinary Biochemistry and Kitchen Translation course for clinicians in 2020.

Chef Kate Waters

Kate Waters trained at the Ballymaloe Cookery School in Ireland. She worked as a chef for 17 years in fine-dining restaurants, as a private chef in London and catering top sporting events in the UK. Kate unites her culinary expertise with her nutrition training at the College of Naturopathic Medicine in London.

Kate combines her culinary and nutrition expertise to help clients navigate health using food as the foundation. She taught culinary translation at the College of Naturopathic Medicine and continues to teach culinary programs for established and emerging clinicians and also at the . Kate joins the Genomic Kitchen to teach the much-awaited online Culinary Biochemistry and Kitchen Translation course for clinicians in 2020.