People often ask me why an orthopedic surgeon would enroll in a culinary program.

The answer is simple: I don’t see food and medicine as separate. I see them as allies.

Food carries frequency. It shapes our cells, our mood, our spiritual receptivity. Cooking isn’t just about flavor—it's a practice in intention and transformation. I believe the kitchen can be as healing as the clinic, if not more so.

That’s why I’m building something new. A vision where chefs are healers. Where we talk about chakras as much as we talk about cholesterol. Where your plate supports your path—not just your body, but your energy and evolution too.

This is the medicine of the future. And it starts with what we feed ourselves—on every level.