Planning and Advisory Committees
The Planning and Advisory Committees—composed of culinary, healthcare, nutrition, and sustainability leaders from the Culinary Institute of America, Stanford Medicine, and external organizations—provide guidance to help advance Food is Life, Food is Health’s mission. Both committees provide input on key questions to keep the program aligned with current science, themes, and community needs, while the Planning Committee also meets regularly to translate this mission into a coherent agenda and immersive learning experiences.
Planning Committee Members
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Christopher Gardner, PhD (Co-Chair)
Rehnborg Farquhar Professor of Medicine, Stanford Medicine; Director, Stanford Prevention Research Center’s Nutrition Studies Group
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Robert Jones ’20, MA, MS (Co-Chair)
Vice President, Center for Food and Beverage Leadership, The Culinary Institute of America
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Kristen Rasmussen, MS, RDN (Program Director)
Assistant Director of Health & Sustainability Programs, Center for Food and Beverage Leadership, the Culinary Institute of America
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Tim Bouley, MD, MSc, MA
Managing Director for Biological Sciences, Food, and Agriculture, Stanford Doerr School of Sustainability/Food Accelerator
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Jennifer Breckner
Director of Programs and Special Projects, Center for Food and Beverage Leadership, the Culinary Institute of America
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Lauren Chandler, MSW
Chef Educator, Lauren Chandler Cooks; Professional Group Lead, the Teaching Kitchen Collaborative
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Greg Drescher
Senior Advisor for Strategic Partnerships, Industry Leadership and Impact, the Culinary Institute of America
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Abby Fammartino, MSFS, MBA
Director of Health & Sustainability Programs and Research, Center for Food and Beverage Leadership, the Culinary Institute of America
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Christopher Golden, MD
Associate Professor of Planetary Health and Nutrition, Harvard TH Chan School, Department of Nutrition
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Lisa Goldman Rosas, PhD
Associate Professor, Department of Epidemiology and Population Health and the Department of Medicine, Division of Primary Care and Population Health, Stanford Medicine
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Skyler Hanka, '12, MS, NBC-HWC
Consulting Chef & Conference Operations, Center for Food and Beverage Leadership, the Culinary Institute of America
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Breana Lai Killeen, MPH, RDN
Chef, Farmer, Writer, Recipe Developer, Eating Well and Senior Food Editor, Food & Wine
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Tamiko Katsumoto, MD, DipABLM
Clinical Associate Professor in the Division of Immunology and Rheumatology, Stanford Medicine
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Rebecca Peizer, CEC, CHE
Professor, Digital Media, Consulting Partner and Demonstration Chef, the Culinary Institute of America
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Toni Sakaguchi, CEC, CHE
Executive Chef, Center for Food and Beverage Leadership, the Culinary Institute of America
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Jen Stack, MS, RDN
Culinary Science, Health & Nutrition School Faculty, the Culinary Institute of America
Advisory Committee Members
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Deanne Brandsetter, MBA, RDN, CDN, FAND
President, Academy of Nutrition and Dietetics
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Jen Clarke
Dean of the School of Graduate and Professional Studies, the Culinary Institute of America
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Markus Covert, PhD
Professor of Bioengineering, Stanford
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David Eisenberg, MD
Director of Culinary Nutrition and Adjunct Associate Professor of Nutrition, Harvard TH Chan School of Public Health
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Nira Goren, MD
Head of Health Information Quality and Food is Medicine, Google
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Rob Jackson, PhD
Michelle and Kevin Douglas Provostial Professor and Senior Fellow at the Woods Institute for the Environment and at the Precourt Institute for Energy, Doerr School of Sustainability, Stanford
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Jim Leape, MD
Co-Director, Researcher, Center for Ocean Solutions/Doerr School of Sustainability, Stanford
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David Lobell, PhD
Professor of Earth Systems Science, Center for Food Security and the Environment, Stanford Doerr School of Sustainability
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Thom Pastor, CDM, CFPP
Director of Food and Nutrition Services, Alaska Native Medical Center
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Phil Saneski
Executive Chef, Good Eating Company
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Justin Sonnenburg, PhD
Professor of Microbiology and Immunology, Stanford Medicine
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Michael Sperling, PhD
Vice President—Academic Affairs, the Culinary Institute of America
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Sun Kim, MD
Associate Professor of Medicine (Endocrinology), Stanford Medicine
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Jonathan Zearfoss, MA, CEC, CCE, CCP, CHE
Professor of Culinary Science, the Culinary Institute of America