Dr. Mike is America’s Culinary Interventionalist. As a cardiologist and a chef, Dr. Mike has combined his culinary talents with cutting-edge medical expertise and insight. The result is his uniquely integrative Grassroots Gourmet approach to food and health: truly delicious food that fosters well-being through promoting metabolic health.
Dr. Mike is a Board Certified Interventional Cardiologist. He has taught students, interns, residents and fellows as well as having served as an Assistant Professor of Medicine at the North East Ohio University College of Medicine (NEOUCOM). He has addressed audiences ranging from peers at the American Heart Association (AHA) and American College of Cardiology (ACC) meetings to the lay public. He has participated in numerous clinical trials as well as published original cardiovascular research that has appeared in peer reviewed scientific and medical journals. As a result he has participated on numerous medical advisory boards and cardiovascular thought leader symposiums throughout the country. He graduated summa cum laude from Auburn University’s Physician’s Executive MBA program in 2009.
Dr. Mike’s culinary career began before he ever attended medical school. Starting as a dishwasher, he worked his way up to executive chef. Never one to rest on his laurels, Dr. Mike later co-managed an award winning restaurant and went back to school. He received his culinary degree in gourmet cooking and catering from Ashworth University where he graduated with honors. He was their alumni of the year in 2013.
His deep seated love of food and keen medical awareness propelled him to combine these passions. The result is his exceptionally insightful Grassroots Gourmet approach to food. It is an approach that seeks to counter the inflammatory effects of the modern Western diet. Such a diet deadens our taste buds, robs our vitality and delivers us unto the disabilities and diseases of modern civilization: cardiovascular disease, obesity, diabetes and a host of other conditions and illnesses that currently burden us.
Yet this healthful approach does so through the eyes-and palate-of a true chef. With a deep appreciation and understanding of our complex and experiential relationship with food, Dr. Mike knows there is no long-term salvation in deprivation. Without the joy inherent of living to eat; consumption of our daily comestibles is just an exercise in subsistence. This approach, far from bringing us health and wellness, only contributes to misery, malaise and a moribund existence.
Always engaging, often controversial but never dull, Dr. Mike is frequently asked to present live cooking demonstrations and lectures at gatherings around the globe. He has lectured at the national convention of The American Culinary Federation as well as their Field to Plate series in Europe. He has addressed prestigious gatherings like The Chicago Culinary Historians. He has given numerous radio and television interviews on health and food both nationally and internationally.
He is medical and culinary consultant to The Josh Tolley Radio Show, a nationally syndicated radio program where he often appears. He has been a regular on nationally syndicated programs like The Daily Buzz and Daytime TV; entertaining and informing during various cooking segments. His articles have appeared in The Atlantic, Pacific Standard, Outdoor, Glamour, Shape, Women’s Day and Fitness magazines among many others. He has written columns for numerous magazines, websites, The Tampa Tribune and is a monthly contributor for Luxuria Lifestyles, an international lifestyle magazine as well as Basil, a culinary magazine. He has hosted his own local cable TV cooking show,What’s Cookin’ with Doc;co-hosted Cooking From the Heart with Fitness Hall of Fame Instructor and actress Forbes Riley and headlined the Florida Blueberry Festival in 2013 where five live shows,Just What the Doctor Ordered–Live From The Florida Blueberry Festival were simulcast worldwide via the web by The Health and Wellness Channel-Live stream.
Dr. Mike has just finished the follow-up to his first book, the culinary survival manual,Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food.The long awaited sequel,The Fallacy of the Calorie: Why The Modern Western Diet is Killing You and How to Stop It,is due to be released in 2014 (Koehler Books).