Dr. Mike is The Food Shaman. As a cardiologist and a chef, Dr. Mike has combined his culinary talents with cutting-edge medical expertise and insight to forge an approach to food and health that is beyond mere nutrition and more substantive than simple food porn. The result is his uniquely integrative Grassroots Gourmet™ approach to food and health: truly delicious food that fosters well-being through promoting metabolic health.

Dr. Mike is a Board Certified Interventional Cardiologist. He has taught students, interns, residents and fellows as well as having served as an Assistant Professor of Medicine at the North East Ohio University College of Medicine (NEOUCOM). He has addressed audiences ranging from peers at the American Heart Association (AHA) and American College of Cardiology (ACC) meetings to the lay public. He has participated in numerous clinical trials as well as published original cardiovascular research that has appeared in peer reviewed scientific and medical journals.  He graduated summa cum laude from Auburn University’s Physician’s Executive MBA program in 2009. He currently is the only physician in the US with a joint academic appointment in both the Medical and Culinary Arts; he serves as faculty at The University of Montana College of Health Professions and Biomedical Sciences as well as faculty at The Missoula College Culinary Arts Program of the Department of Business Technology. Here he continues to lead an intestinal revolution by teaching both the teachers and the public at large.

Dr. Mike’s culinary career began before he ever attended medical school. Starting as a dishwasher, he worked his way up to executive chef before embarking on the arduous road to becoming a cardiologist.  Never one to rest on his laurels, Dr. Mike later co-managed an award winning restaurant and went back to school (again)! He received his culinary degree in Gourmet Cooking and Catering from Ashworth University, where he graduated with honors. In 2012, he released his first book, Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food (Rowan and Littlefield). He was the Ashworth University Alumni of the Year in 2013. In 2015, he co-directed, in conjunction with the American Culinary Federation and The University of Virginia, an educationally accredited program for health professionals and culinary professionals based on his previous critically acclaimed book; The Fallacy of the Calorie: Why the Modern Western Diet Is Killing Us and How to Stop It. His most recent book, Ancient Eats: Age-old wisdom for modern health Volume I: The Greeks and Vikings (Koehler Books) was released October 2016.

The Fallacy of The Calorie featured on The Doctors

His deep seated love of food and keen medical awareness propelled him to combine these passions. The result is his exceptionally insightful Grassroots Gourmet™ approach to food. It is an approach that seeks to counter the pro-inflammatory effects of the modern Western diet. Such a diet deadens our taste buds, robs our vitality and delivers us unto the disabilities and diseases of modern civilization: cardiovascular disease, obesity, diabetes and a host of other conditions and illnesses that currently burden us.

Because nutrition alone is not the answer, his healthful approach does so through the eyes-and palate-of a true chef. With a deep appreciation and understanding of our complex relationship with the food experience, Dr. Mike knows there is no salvation in deprivation. Without the joy inherent of fellowship and feast; consumption of our daily comestibles is just an exercise in subsistence. This approach, far from bringing us health and wellness, only contributes to misery, malaise and a moribund existence.

Always engaging, often controversial, but never dull, Dr. Mike is frequently asked to present live cooking demonstrations and lectures at gatherings around the globe. He has lectured at the national convention of The American Culinary Federation as well as their Field to Plate series in Europe. He has addressed prestigious gatherings such as The Chicago Culinary Historians. He has given numerous radio and television interviews on health and food both nationally and internationally. He is medical and culinary consultant to The Josh Tolley Radio Show, a nationally syndicated radio program where he often appears.  He is a featured guest every Friday morning on the nationally syndicated One Life Radio program. He hosts his own weekly national radio program, Code Delicious with Dr. Mike, each Wednesday at 7am on RadioMD. Past episodes are available at iheartradio.com and iTunes.com.

Dr. Mike has appeared as an expert guest on many national radio and television programs; including The Doctors, Fox Business News, and Fox National News; where he serves as a national contributor. He has been a regular on nationally syndicated television programs like The Daily Buzz and Daytime TV; entertaining and informing during various cooking segments. His articles have appeared in The Atlantic, Pacific Standard, Outdoor, Glamour, Shape, Women’s Day, Martha Stewart Living, Muscle and Fitness, Men’s Fitness, and Fitness magazines among many others. He has written columns for numerous magazines, websites, The Tampa Tribune, Basil, Epic Times, The Daily Meal.com. and Luxuria Lifestyles. He currently writes a column for Psychology Today.

He has hosted his own local cable TV cooking show, “What’s Cookin’ with Doc”; and headlined The Florida Blueberry Festival in 2013 where five live shows, “Just What the Doctor OrderedLive From The Florida Blueberry Festival” were simulcast worldwide via the web by The Health and Wellness Channel-Live stream. He recently completed a television pilot, Dr. Mike Cooks, for Healthination.com.

He has taught and explored the relationship between food and health through international workshops, seminars, lectures and cooking demonstrations. In 2016, Dr. Mike served as a national spokesperson for the NET Fusion disease awareness initiative. This unbranded program, sponsored by Novartis, was designed to help patients with carcinoid syndrome better understand how certain types of food break down in the body and impact their symptoms so they can make educated nutritional decisions.

In 2017, he will lead an educationally accredited program, Culinary CPR for Healthcare and Culinary Professionals. This multidisciplinary gathering will cover the gamut of food and health; from the salubrious to the scrumptious! Dr. Mike will also be one of the headliners featured at Rock Stars of Health; a national wellness conference slated for Fall, 2017.

In between the OR and the Kitchen, Dr. Mike spends his free time bwandering the beautiful Montana mountains and the Florida Gulf; where he passively pursues his dream of a simple, pirate’s life. He can be found on Twitter @ChefDrMike, Facebook at https://www.facebook.com/ChefDrMike/  and at www.ChefDrMike.com. He can be reached at [email protected]

FAT (Food As Therapy)Testimonial by Adam from Canada

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