About
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.
