About us
Who We Are
About Leah Sarris, MBA, RD, LDN, CCMS
Founder
Chef | Dietitian | Educator | Operator | Industry Leader
Leah Sarris is a trained chef, registered dietitian, and experienced leader in culinary medicine, program development, and operations. With a diverse background spanning foodservice, research and development, sustainable agriculture, higher education, marketing, and nonprofit leadership, she brings a unique blend of real-world culinary and nutrition expertise to her work. Leah has spent over 15 years building and scaling evidence-based programs that integrate food, nutrition, and healthcare.
She was the founding director of the Goldring Center for Culinary Medicine—the first teaching kitchen program integrated into a medical school—which has since grown into the American College of Culinary Medicine and is licensed nationwide. Leah has also taught at Johnson & Wales University and helped launch the New Orleans Culinary & Hospitality Institute (NOCHI), where she led curriculum development, fundraising, marketing, crisis response, and strategic initiatives focused on culinary education and community impact.
Her work spans consulting, healthcare, foodservice, and education sectors, and she brings deep experience in operations, partnerships, fundraising, and training to support long-term program success. Leah is also deeply connected to a national network of chefs, dietitians, researchers, and educators, allowing her to draw on a wide range of expertise and collaborators across the food and health landscape.
Select Career Highlights
Goldring Center for Culinary Medicine at Tulane University – Director of Operations: Co-Developed the first interdisciplinary culinary medicine program in a medical school, now adopted nationwide as the Health meets Food curriculum.
NOCHI – Executive Director: Led strategic expansion, crisis response, development, and operations of a start-up nonprofit culinary school.
Wild Hive – Director of Culinary Marketing & Education: Designed culinary and health-forward educational programming for health professionals on behalf of agricultural boards.
Kids First RI – K– 12 School Food Program Reform: Improved nutritional quality and operations in public school meal programs through strategic menu development, staff training, and educational community engagement initiatives.
Johnson & Wales University – Instructor, Culinary Nutrition: Taught evidence-based culinary nutrition to future chefs.
Zephyr Farm – Assistant Farm Manager: Gained hands-on experience in sustainable agriculture and food production systems, grounding nutrition education in a deeper understanding of food sourcing and seasonality.
Chef Services Group – Research Chef & Project Manager: Led culinary presentations for national clients, managed trade show and restaurant concept planning, developed value-added food products, and provided foodservice operations consulting, including FDA-compliant nutritional labeling and workforce training.
Credentials
- MBA – Tulane University
- Licensed and Registered Dietitian
- BS in Culinary Nutrition – Johnson & Wales University
- Certified Culinary Medicine Specialist
- Fellow of the American College of Culinary Medicine
- ServSafe Food Safety Manager Certified
Recognition & Impact
- Co-author of 15+ peer-reviewed studies on culinary medicine and health outcomes
- Delivered 50+ keynotes and workshops at national conferences
- Featured in NBC Nightly News, Wall Street Journal, and Bon Appétit Magazine
- Named a Top Female Achiever – New Orleans Magazine
- 40 Under 40 Awardee – Gambit Magazine
Professional Leadership
- Nominating Committee Chair-Elect (2025–2026), Food & Culinary Professionals Dietetic Practice Group
- Past Board Member – SPROUT NOLA
- Past Board Member – American College of Culinary Medicine
Professional Memberships
- Academy of Nutrition and Dietetics (AND)
- Food & Culinary Professionals Dietetic Practice Group (FCP-DPG)
- American Culinary Federation (ACF)
- Institute of Food Technologists (IFT)
Media Spotlights
Leah’s expertise in culinary medicine has been featured in national media outlets.
- Health.com – Quoted on the nutritional benefits of chickpeas and whether removing their skins changes their value. Read the article
- Food & Wine – Quoted on the nutritional difference of sugar and high-fructose corn syrup. Read the article