Leah Sarris
Chef, Program Director of the Goldring Center for Culinary Medicine at Tulane University


Chef Leah Sarris runs the teaching kitchen in Tulane's groundbreaking new program that teaches medical students, doctors and patients the tenets of healthful cooking and the significant role food plays in preventing and managing obesity and associated diseases. As the first full-time chef ever employed by a medical school, Leah uses her culinary background to translate the latest nutrition science into practical strategies patients can take home to reduce their salt intake, cut calories and eat more healthful meals.
Contact Information
(504) 988-9108
For media requests, contact Tulane Public Relations.
Areas of Expertise: Gluten-free diets, low-sodium diet, nutrition, cooking, Mediterranean diet, health foods, meal planning, healthy living, reduced calorie meals, DASH diet, high-fiber, vegan, vegetarian cuisine

Chef Leah Sarris shows how healthy food is great medicine.
Tulane news about this faculty expert

This is traditional fare for New Year’s Day in Louisiana. And these two dishes are good for your heart, says Leah Sarris, executive chef and program director at the Goldring Center for Culinary Medicine. Check out the recipes.

Things are cooking at the Goldring Center for Culinary Medicine where students are learning how to use food as medicine and teaching community members nutrition skills. View the video.

The Center for Culinary Medicine makes an appearance at a local farmers market.

The Goldring Center for Culinary Medicine at Tulane University moves into its new 4,600 square foot, state-of-the-art teaching kitchen in the Refresh Project in Mid-City.

Tulane University School of Medicine and Johnson & Wales University announced a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.

Tulane University plans to build a state-of-the-art teaching kitchen – the nation’s first affiliated with a medical school – in the ReFresh Project, a redevelopment of the former Schwegmann Bros. grocery store on Broad and Bienville streets.

Winter vegetables — such as cauliflower — are abundant now and make tasty main dishes, says Leah Sarris of the Goldring Center for Culinary Medicine at Tulane. Check out these recipes.

Tulane University, New Orleans, LA 70118 504-865-5210