Food That Heals 2016 Advisory Board

Dr Timothy S. Harlan, MD, FACP
Assistant Dean for Clinical Services / Executive Director, Goldring Center for Culinary Medicine
Associate Professor of Clinical Medicine ,Tulane University School of Medicine 

Timothy S. Harlan practices internal medicine Tulane University School of Medicine.  His love of food began as a teenager working in the restaurant business.  Starting as a dishwasher, he worked his way up to managing his first restaurant by the age of eighteen and owning his first restaurant at twenty-two. After operating Le Petit Café as a chef/owner he closed the restaurant to return to school.  Dr. Harlan originally intended to pursue a degree in hotel and restaurant management but events led him toward medicine and the decision to become a physician.  

After finishing an undergraduate degree in Anthropology Dr. Harlan went on to study medicine at Emory University.  Working as a caterer throughout school, he continued to be involved with food and cooking but noticed a lack of knowledge in the medical field around food, eating healthy and eating well.  Neither patients nor health care providers understood much about a healthy diet.  Patients, it seemed, were usually told not what they could eat but, rather, what they could not eat.  

In medical school, Dr. Harlan wrote It’s Heartly Fare a food manual for patients with cardiovascular disease.  Since then he has published numerous books focusing on translating evidence based diet and nutrition information for the lay public.  He is publisher of the popular Web site DrGourmet.com where information from the Mediterranean diet literature is translated in a practical way for the American kitchen.  

He currently serves as Assistant Dean for Clinical Services at Tulane University School of Medicine is the Executive Director of the Goldring Center for Culinary Medicine, the first of its kind teaching kitchen operated by a medical school.  The center offers an innovative program teaching medical students about diet and lifestyle that bridges the gap between the basic sciences, clinical medicine, the community and culinary education.  Medical students work side-by-side in the kitchen with culinary students to teach each other and, most importantly, teach the community and patients how to return to their kitchens and transform their health.  


Dr Kwan Lui
Founder and Director, At-Sunrice GlobalChef Academy 

Deep-rooted in her strong affinity for Asian cuisines and cultures, Kwan Lui followed her vision to create Singapore's very own brand of culinary arts education and founded At-Sunrice GlobalChef Academy in 2001. At-Sunrice, with its synchronised study-apprenticeship pedagogy, is the first culinary academy in Singapore to be awarded a National CET Institution (NCI) status. As one of the first private education institutions in Singapore to be EduTrust Certified, At-Sunrice has six bachelor's degree articulations with established universities in USA, United Kingdom, Australia and Hong Kong. 

One of the degree articulations Kwan signed with Johnson & Wales University (JWU) is a Bachelor of Science in Culinary Nutrition. Pastry & Bakery and Culinary Nutrition Diploma graduates from At-Sunrice can proceed to JWU and complete the BSc degree in two years. This is an exceptional knowledge combination of the arts, science and nutrition in food and beverage for young Singaporean chefs. 

Most recently, in collaboration with Khoo Teck Puat Hospital, Kwan launched a "From Earth to the Table" study and apprentice programme. At-Sunrice students apprentice at the hospital for 6 months with the gardeners, chefs and dietitian to create, cook, serve and obtain feedback from the patients. She has initiated a research project to reduce the sugar content by 20-30% in recipes of At-Sunrice's Diploma in Pastry & Bakery course. 

Kwan's string of personal achievements includes being conferred an Honorary Doctorate in Educational Leadership by Johnson and Wales University in 2011. She is a recipient of the Lifetime Achievement Awards by SPRING Singapore in 2006 and Fonterra in 2012. She has sat on the advisory committees of the Health Promotion Board and the Singapore Tourism Board. She continues to hold a seat at Johnson & Wales University, Member of the Corporation; World Gourmet Summit Board of Governors; and Spectra Secondary School Board of Directors. She is currently the Vice Chair of the Singapore Symphony Orchestra Ladies League.


Professor Jeyakumar Henry
Director, Clinical Nutrition Research Centre 

Professor Jeyakumar Henry is currently Director, Clinical Nutrition Research Centre in Singapore. Prior to his arrival to Singapore in 2011, he was the founding director of the Functional Food Centre in Oxford. He initially trained as a Food scientist and subsequently obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. His combined interest in Food Technology and Nutrition has enabled him to research topics on the interface of these two disciplines. In recent years, his interest has been in understanding glycemic control, the role of glycaemia in body weight regulation, food-nutrient interactions and functional foods. His recent work on energy and protein metabolism, body composition has enabled him to develop new model of human energy regulation. His work on energy expenditure culminated in the development of the “Henry equations” to predict Basal Metabolic Rate (BMR). His equations on BMR are widely used in all countries within the European union.

He has been a member on several committees including the most recent International Obesity Consortium with TUFTS University (Boston), Board member UK Food Standards Agency and member of the general Advisory Committee on Science of the Food standard agency (UK). He is currently the Editor-in-Chief of the Advances in Food and Nutrition Research, Editorial Board Member of the Nutrition Today, Editor-in-Chief, Clinical Nutrition, Frontier in Nutrition and Scientific Director, ILSI-SEA, International Life Science Institute South East Asia. Professor Henry’s work has received numerous awards including the British Nutrition Foundation prize for his outstanding contribution to Nutrition (2010). In 2012, he was made a Fellow of the International Academy of Food Science and Technology for his contribution to melding the sciences of Food and Nutrition. He has published over 220 papers and presented at over 250 international conferences. He is a regularly featured commentator on food and nutrition in both print and television media. He is also been the scientific commentator on the highly successful TV program ‘Food Files’ hosted by National Geographic channel.


Dr Christopher Chen
Associate Professor, Department of Pharmacology, National University of Singapore 

Dr Christopher Chen is a Senior Clinician-Scientist at the National Medical Research Council of Singapore, Associate Professor at the Department of Pharmacology, Faculty of Medicine, National University of Singapore, and Director of the Memory Aging and Cognition Centre, National University Healthcare System.

He read for the Medical and Natural Science Tripos at Fitzwilliam College, Cambridge University, graduating in Physiology & Psychology in 1982. His clinical training was at the University of Oxford from where he graduated in 1985. In 1990, he was elected the Janssen Junior Research Fellow at Worcester College, Oxford University and was a Visiting Research Fellow at the Institute of Neurology, London.

His major research and clinical interests are the neurochemistry, molecular biology and treatment of stroke and dementia. He has published over 250 peer reviewed papers and book chapters, serves on journal editorial boards and has been a member of several trial steering committees and advisory panels.

Since returning to Singapore in 1995, Dr Chen has developed comprehensive multi-disciplinary dementia programmes and collaborative research in the Asia-Pacific region and beyond through a Trials Unit focusing on stroke and dementia with 
extensive international collaborations.

Currently he is Chair of the International Society for Vascular Behavioural and Cognitive Disorders Executive Committee, Secretary-General of the Asian Society Against Dementia; member of the International Stroke Society Board of Directors and the Constitutional Committee of the World Federation of Neurology.