Kristi Artz, MD, CCMS
Grand Rapids, MI
Emergency Medicine Physician; Emergency Care Specialists
Answer Health On Demand
Certified on April 17, 2017.
For over 10 years Dr. Kristi Artz has been a practicing emergency medicine physician in the northeast and midwest US as well as overseas in New Zealand. Her work in the emergency room has provided a bird’s-eye view of a society burdened by chronic illness as a result of poor nutrition and lifestyle factors. By practicing scientifically supported nutritional and lifestyle medicine, she hopes to be part of a paradigm shift whereby patients can regain control of their lives and achieve optimal health. Dr. Artz holds certificates in Plant Based Nutrition and Culinary Medicine from both Cornell and Tulane Universities.
She received her BS in Biology from the University of Michigan, her MD from Wayne State School of Medicine and completed her residency training in Emergency Medicine at the University of Pennsylvania where she also served as Chief Resident. She is a professional member of the American College of Lifestyle Medicine and lead Culinary Medicine physician at Spectrum Health in Grand Rapids, MI where she currently resides with her husband and three daughters. You can connect with her for lifestyle and nutritional evaluation via virtual visits at Answer Health On Demand (https://www.ahondemand.com/providers).
Karl Guggenmos, MBA, AAC
Karl J. Guggenmos is the owner of Culinary Solutions International, a consulting company based in Cranston, RI. He is a World Association of Chefs Societies Global Master Chef and dean emeritus of Johnson & Wales University in Providence, RI. He is alsoon the Advisory Board to the Goldring Center for Culinary Medicine Tulane University Medical School andsenior consultant to Healthy Meals Supreme in Princeton, NJ, which provides medically tailored meals for patients with chronic diseases.
Mr. Guggenmos earned a Bachelor of Science degree in Food Service Management from Johnson & Wales in Charleston, SC, and a Master’s in Business Administration in Organizational Leadership from Johnson & Wales in Providence. Between 1988 and 2015, he held several positions at Johnson & Wales University, including university dean of culinary education overseeing the culinary programs at all JWU campuses, dean of the College of Culinary Arts at the Providence campus, and director of culinary education at the Charleston campus. Earlier in his career, he served as chef, executive chef, manager, and owner of various restaurants and other culinary concerns in various locations in the United States and West Germany.
Mr. Guggenmos is a recipient of the Chaine des Rotisseurs Silver Star Medal, the Presidential Medallion of the American Culinary Federation, and the Diplome of Honor of the Academie Culinaire de France. In 2015, he was named an Education Ambassador of Rhode Island.
He was also a torch bearer of the 2002 Olympic Games
Timothy S. Harlan, MD, FACP, CCMS
New Orleans, LA
Executive Director, Health Meets Food
Timothy S. Harlan practices internal medicine at the Tulane University School of Medicine.
In medical school, Dr. Harlan wrote It’s Heartly Fare a food manual for patients with cardiovascular disease. Since then he has published numerous books focusing on translating evidence based diet and nutrition information for the lay public. He is publisher of the popular website DrGourmet.com where information from the Mediterranean diet literature is translated in a practical way for the American kitchen.
He currently serves as Associate Dean for Clinical Services at Tulane University School of Medicine and is the Executive Director of the Goldring Center for Culinary Medicine, the first of its kind teaching kitchen operated by a medical school. The center offers an innovative program teaching medical students about diet and lifestyle that bridges the gap between the basic sciences, clinical medicine, the community and culinary education. Medical students work side-by-side in the kitchen with culinary students to teach each other and, most importantly, teach the community and patients how to return to their kitchens and transform their health.
Holly Hill, RD, CCMS
Holly Hill RDN, CD, CCMS is a Registered Dietitian Nutritionist and Certified Culinary Medicine Specialist. She works in corporate wellness with an emphasis in nutrition education and counseling. Holly also provides recipe development, nutrition analysis, and food safety consultation services. She is training to be a specialist in non-IgE food sensitivity treatment and therapy and pursuing a certificate of training in culinary genomics.
Holly received her BS in dietetics and completed her Dietetic Internship through Brigham Young University in Utah.
Holly sits on the advisory board for the Culinary Medicine Specialist Certification through the Goldring Center for Culinary Medicine at Tulane University. She also serves on the Communications Committee of the Nutrition Education for the Public Dietetics Practice Group of the Academy of Nutrition and Dietetics.
When not busy pursuing her work and interest in culinary nutrition education or raising her five children, Holly enjoys yoga, hiking, reading, and cooking. She shares culinary nutrition information and recipes on instagram @hollyhilldietitian.
Rosemarie, Lorenzetti, MD, CCMS
West Virginia University School of Medicine
Certified December, 2017.
Matt Morris, MD, CCMS
Cedar Hills, UT
Mountain Country Foods Employee Services
Certified on November 30, 2017.
Terry G. Newkirk CEC, AAC, CDM, CFPP
Chef Newkirk has served in the foodservice industry for over 40 years. Chef Newkirk’s background has been primarily in the Hotel industry, serving in Executive Chefs positions with the Radisson and Hilton Hotel Corporations.
Chef Newkirk then served with the Delta Queen Steamboat Company in the Executive Chefs position on both the Delta Queen and the Mississippi Queen Steamboats. Chef Newkirk has served in the Executive Chef Positions in four prominent Mississippi Gulf Coast Casinos over the next 18 years.
After “retiring” from the Hotel and Casino Industry, Chef Newkirk joined Delgado Community College in New Orleans as a Culinary Arts Instructor. After a number of years, Chef Newkirk accepted a position with Mississippi Gulf Coast Community College where he serves as the Program Coordinator and Senior Culinary Arts Instructor. Chef Newkirk proudly instructs the Goldring Culinary Medicine Curriculum to Mississippi Gulf Coast Community College’s Nursing and Healthy Cooking Nutrition programs.
Chef Newkirk remains active in the both the New Orleans and Mississippi Gulf Coast Chapters of the American Culinary Association.
Leah Sarris, RD, LDN, CCMS
Director of Operations and Executive Chef, Goldring Center for Culinary Medicine at Tulane University School of Medicine
Chef Leah Sarris has worked in diverse areas of the foodservice and related industries from restaurants, to instructing culinary arts at a prestigious university, foodservice consulting, farming and community outreach to improve school nutrition. Currently, she is the Program Director for the Goldring Center for Culinary Medicine at Tulane University in New Orleans. This means she has built and developed the first interdisciplinary program between culinary science, nutrition and a medical school, teaching future doctors and those currently in the medical field how to cook and prescribe healthier foods and lifestyles to their patients. This program is the first of its kind and over 30 other medical schools around the nation have licensed the curriculum.
Leah’s passion lies in teaching everyone from medical students, to community members taking free cooking classes at the center, to professional chefs how to make delicious food that just happens to be good for you. She strives to teach people that nutritious food should be tasty, easy to make and affordable, while arming them with the knowledge and skills to bring that vision into their kitchens.
Milette Siler, RD, LD, CCMS
Culinary Medicine Community Dietitian
UT Southwestern | Moncrief Cancer Institute
Milette Siler has been involved with the Culinary Medicine project since 2014, when a collaboration between Moncrief Cancer Institute and Texas Christian University first brought the program to North Texas. Her career is focused upon advancing Culinary Medicine in both a professional student and community setting.
In the Professional Student arena, Milette serves as Culinary Medicine dietetic instructor for UT Southwestern’s medical school, bringing enhanced nutrition education to medical students, residents, and other health professionals. She also enjoys her continued partnership with Texas Christian University, working as an adjunct preceptor collaborating with dietetic interns to bring nutrition education to students at UNT Health Science Center. In the Community setting, Milette teaches hands-on cooking classes for cancer survivor patients served at Moncrief Cancer Institute. Additionally, she networks with local food pantries and other organizations to bring Culinary Medicine to underserved populations in the Dallas-Fort Worth area.
Milette is an enthusiastic food scientist, and would like to take this opportunity to thank her husband and children for always being willing to try her kitchen “experiments” with a smile.
Terry Simpson, MD, CCMS
Certified on April 17, 2017.
Weight loss surgery is just one step and providing a sustainable way of losing weight, but it is still important to learn how and what to eat. Health care and lifestyle changes through eating and by teaching patients how to cook has consumed by time.
In fact, I spend more time teaching people to cook than I do operating on them. My interests, besides cooking include travel, health care reform, photography, and finding the best beans in New Orleans.
Affiliated Surgical Associates
Anne VanBeber, PhD, RD, CCMS
Nutritional Science Faculty Member, Texas Christian University
Certified on August 1, 2016.
Dr. Anne VanBeber, a Nutritional Sciences faculty member at Texas Christian University (TCU) since 1992, has served as department chair since 1998. She received a BS from Texas Tech University and earned the MS and PhD from Texas Woman’s University. A Registered and Licensed Dietitian, Dr. VanBeber was named a Fellow of the Academy of Nutrition and Dietetics in 2015. Current TCU teaching responsibilities include Food Preparation, Meal Management, Gourmet Foods, Food and Culture, and Veganism and Sustainability. Dr. VanBeber was named an Outstanding Dietetics Educator by the Texas Academy of Nutrition and Dietetics in 2001 and was honored by TCU with the Dean’s Teaching Award for significant and meritorious achievement in teaching in 2009.
Dr. VanBeber was instrumental in bringing the Goldring Center for Culinary Medicine program to Fort Worth in 2014 where she has subsequently enhanced the nutrition training of medical and allied health students from the University of North Texas Health Science Center for the past five years. An accomplished author, Dr. VanBeber has published over 30 refereed articles in professional journals, 13 articles in professional newsletters/magazines, and five chapters in reference books. She has conducted numerous presentations at state and national professional meetings and enjoys presenting food and nutrition-related programs to community and public organizations. Dr. VanBeber is a sought-after nutrition expert who has been quoted in Today’s Dietitian, Better Homes and Gardens, Cooking Light, Yoga Journal, Arthritis Today, Family Circle, Woman’s Health, Fitness, Oxygen, Looking Good Now, She Knows Low Carb, and Fort Worth Texas magazines as well as in other electronic and print media.
Interests: Cooking, gardening, traveling, nature, reading, family, expanding my comfort zone.
Susan Warner, MD, CCMS
Certified on July 8, 2016.
Dr. Warner is a board certified pathologist with Pathology Group of the Midsouth and Trumbull Laboratories. She was initially certified as a Culinary Medicine Specialist in association with the Goldring Center for Culinary Medicine at Tulane School of Medicine. Dr. Warner’s goal is to teach others how diet can influence health and how to make healthy food taste delicious in a plant forward manner, so she recently graduated from Escoffier School of Culinary Arts with academic honors. In 2016, she helped to establish the culinary medicine program at the University of Tennessee for medical students and introduced the GCCM program to Church Health in Memphis.
Currently she volunteers to teach medical students and residents, holds an Assistant Clinical Professor appointment with the University of Tennessee College of Medicine, and is the course director for the fourth year medical student elective. Dr. Warner believes in the importance of giving back to the community and is a long time community volunteer serving on various non-profit boards. Since discovering the Culinary Medicine program at GCCM in 2013 at her husband’s Tulane Medical School reunion, her passion has been to take Culinary Medicine to her community and to spread the desire to live a healthy life to Memphis. So, in addition to her medical practice and volunteer work with the University of Tennessee Culinary Medicine program, she has just launched “SeasonedMD®: Food is health, medicine, and life. Share it with the ones you love.”