The People Behind the Recipes
The road to healthier lives and better nutrition is paved with excellent meals and recipes that combine taste and nutritional values in equal measure.
The People Behind the Recipes
The road to healthier lives and better nutrition is paved with excellent meals and recipes that combine taste and nutritional values in equal measure.
To ensure that our users fall in love with healthier home-cooked meals
We’ve enlisted the help of some of America’s finest chefs, scientists, nutrition pioneers and academics to create fantastic meals that tick every box!
To ensure that our users fall in love with healthier home-cooked meals
We’ve enlisted the help of some of America’s finest chefs, scientists, nutrition pioneers, and academics to create fantastic meals that tick every box!
Meet the Chefs
Carving an academic path as a research neuroscientist, Dr. Nicole Avena is a world-leading expert in understanding food addiction. She is the driving force behind a new wave of academic interest in the connections between medicine and nutrition, authoring a book titled What to Feed Your Baby and Toddler, which talks about the importance of healthy eating in babies. We’re extremely lucky to have her invaluable input on our recipes here at Foogal.
John Ash, the ‘Father of Wine Country Cuisine’, is an awarding-winning chef (his namesake restaurant John Ash Company is celebrating its 40th year), author, and radio host, who brings a wealth of nutritional goodness to Foogal. John has hosted his show, the Good Food Hour, on KSRO Radio for over 34 years and when he’s not in the recording booth, his time has been spent writing 5 books, winning two James Beard Awards and a Julia Child Cookbook of the Year.
As well as being our CIO, Patty James has brought her immense knowledge and talents with nutrition and healthy eating to Foogal by adding her own delectable recipes to the Foogal recipe database. Driven by her lifelong passion for healthier living, Patty has over 25 years of achievement at the highest level of nutrition research, having written books, led education programs and more.
Thibault Dotti is a French-born American who holds a culinary and business degree from Cal Poly Pomona and a culinary degree from the Culinary Institute of America. Thibault has 15 plus years in the hospitality industry and has extensive experience in Michelin star restaurants throughout the North Bay, as well as 7 years of experience in an artisan butcher shop. Thibault owns Woodlands Charcuterie.
A Michelin-Starred chef and avid supporter of sustainability in the hospitality sector, Bill Telepan has seen, and done, all there is to be done when it comes to a career in restaurants. Bill has cooked, managed and perfected his trade in restaurants across France and New York City, working under iconic chefs and eventually opening his own Michelin-Starred Restaurant, Telepan. Also, he is currently the Culinary Director of the Metropolitan Museum of Art in NYC.
A recipient of America’s Top Black Chef Award, Bea Beasley is a celebrated chef, known for her deep and rich knowledge of the world’s cuisine which she put to use in some of America’s finest eateries, including as guest chef at Walt Disney World’s Epcot Center. Having traveled around the globe cooking, educating and learning, Bea brings an inspiring international spark to the Foogal project.
Bea Beasley
Having honed his skills in a career spanning 15 years in the culinary and hospitality industry, Kevin Markey is an invaluable part of our team, bringing his finest recipes and most innovative nutrition ideas to a flourishing Foogal recipe list. Graduating from the Culinary Institute of America with an AOS in Culinary Arts and a BPS in Applied Food Studies, Kevin’s understanding of good food always goes above and beyond.
As passionate about good food as she is about her own Sonoma County, Michele Anna Jordan is an exceptionally gifted chef whose recipes combine carefully chosen ingredients to create exciting meals that last long on the taste buds. Outside of cooking Michele has written 24 books, hosted her radio show Mouthful on KRCB-FM for 25 years and currently writes for the Press Democrat. You can learn more about her work through her website at www.micheleannajordan.com. Grab a copy of her books!
ConnectWell is a leading-edge provider of digital health content designed to engage people in their total health and well-being. ConnectWell’s Healthy Recipe Collection promotes better living through healthier eating. Recipes are tasty and incorporate current nutrition science. Each recipe educates on healthy eating, food-sourcing options, and highlights the hero ingredient.
Greg Markey’s superb culinary expertise is informed by his in-depth knowledge and understanding of top-quality food and ingredients. The estate chef at the Beltane Ranch in Sonoma Valley, Greg’s refined work at the ranch keeps its guests coming back time after time, and his contributions to our recipe list are packed with tastes, flavors and smells to provide high-level nutrition with every bite.
Greg Markey
There are few people in the world today who can claim the expertise that Dr. Ed Bauman has in the fields of nutrition and holistic healthcare. With over 40 years’ experience which have seen him found the Bauman College of Holistic Nutrition and Culinary Arts, and the National Association of Nutrition Professionals, Dr. Bauman is a nutrition pioneer and a huge asset to our team of chefs. To learn more about his work and books, visit his website at www.baumanwellness.com.
Martin Yan is a Master Chef who hosted the highly acclaimed show Yan Can Cook on PBS. Yan has won several awards including two James Beard Awards and a Daytime Emmy Award. Yan has taught as a guest-instructor in various institutions, such as The Culinary Institute of America, California Culinary Academy, The Chinese Cuisine Institute in Hong Kong, Johnson & Wales University, and the University of San Francisco.
Partner with Foogal
Are you a passionate chef committed to transforming lives through the power of real food? We invite you to join Foogal, a health app dedicated to preventing and treating metabolic syndrome through real food and nutrition.