At Epicured, we believe food is more than fuel—it’s care, connection, and medicine. In this special feature, Dr. Saba Khan, our Chief Medical Advisor, sat down with our internationally acclaimed Chief Culinary Officer, Chef Dani Chavez-Bello—known for his global culinary accolades and deeply rooted commitment to using food as a vehicle for health.
Their exchange reveals what’s possible when a doctor and a chef talk not just about nutrients or recipes—but about values, vision, and the future of healing through food.
1. Opening & Origins
DR. SABA:
You’ve earned global recognition for your culinary artistry, but not as many know how deeply your work is grounded in the principles of Food Is Medicine. Can you tell us about the moment you realized that food could be more than delicious—it could be therapeutic?”
CHEF DANI:
Being a chef and working on four different continents gives you a global perspective about cultures and ingredients. Working closely with nutritionists and doctors makes you understand the human body—and that it can heal itself, but it needs the right food and nutrition to do it. It’s about balance as well.”
2. Philosophy & Ethos
DR. SABA:
How has your understanding of food evolved over the years—from award-winning Michelin-star kitchens to now integrating wellness and nourishment into your menus?
CHEF DANI:
In some ways, I think it was always there. I come from a family of professionals who deeply understand food, and I’ve had the privilege of having doctors and scientists as relatives. That kept me curious about the quality of ingredients. Natural, unprocessed ingredients taste better. Mother Nature designed them that way—and human intervention in food production should respect that.
Working in many kitchens and labs reaffirmed my belief. Also, coming from fine dining, you see how limited access is to great food. That drove a desire to make excellent, nourishing food available to a broader audience.
3. Translating Nutrition into Experience
DR. SABA:
Dietitians are trained to talk about nutrients and guidelines. Doctors like me might try to learn some of this, but it’s not central to our training. Even when dietitians try to bring guidelines to the plate, they face limitations. What’s your process for transforming dietary restrictions into joyful meals—experiences, really?
CHEF DANI:
A real chef must deeply understand the ingredients. When grown the right way, they taste great and have excellent texture. We must also cook them properly to preserve their nutritional density—without adding too many other ingredients.
Understanding the bioavailability of ingredients helps activate the body’s healing process. It’s about preserving what nature already perfected.
4. Cultural and Emotional Dimensions
DR. SABA:
You’ve cooked in so many countries and cultures—how do tradition, memory, and emotion play into your philosophy of healing through food?
CHEF DANI:
My memory is like a sketchbook full of aromas. Olfaction is key for me—I associate memories, places, and experiences with smells. That process generates emotions. I sketch my recipes so others can understand them, regardless of language.
Food plays a huge role across diplomacy, business, mediation—we often make decisions over a meal. Yet food hasn’t historically been part of global education or healthcare. But now we know its healing power, and we can learn so much by observing how different cultures use food.
5. Collaborating with Clinicians
DR. SABA:
What’s been your experience working with medical professionals, dietitians, or health systems? How do you see chefs and clinicians co-creating solutions in this space? Obviously, Dani, we have a lot to do together—let’s go!
CHEF DANI:
My first reaction is how complementary different disciplines are. I’ve studied food science, but as a chef, I’m a practitioner—I touch food every day and make it beautiful.
Why should a nutritionist only talk about carrots? Let’s turn that carrot into something better with heat, humidity, and good fat. Then it’s healthy and delicious. If a doctor says, ‘You need vitamin B,’ and the nutritionist says, ‘Eat a carrot,’ I say, ‘Let me make you a carrot purée you’ll love.’
We all learn from each other. Food is medicine, and this collaboration is a win-win. You can even go further and explore how food increases the bioavailability of certain drugs. It’s powerful.
6. Barriers & Opportunities
DR. SABA:
What do you think still gets in the way of making healing food the only choice—whether in restaurants, hospitals, schools, or family homes?
CHEF DANI:
Education and economics. We need better food education as a society. We must understand the difference between whole ingredients and ultra-processed ones.
The food industry has been driven by economics, and we’re hurting ourselves because of it. The amount of chemicals allowed in food in America is staggering. Compare that to Europe—there are only a few banned substances here, versus over 1,200 there.
The GI tract is the most exposed internal organ—we eat and drink several times a day. That’s a huge exposure risk. We must take care of that.
7. The Future of Food Is Medicine
DR. SABA:
If you could design the future of food in healthcare, what would it look like? What do we need more of—and what should we leave behind?
CHEF DANI:
We need to reduce unnecessary drug prescriptions and prioritize feeding our microbes—they’re essential to the body’s healing capacity.
We also need to shift our priorities. I don’t understand how food is such a low priority in collective decision-making. Educating ourselves on the connection between food and health is key.
Final Thoughts
DR. SABA:
This has been so energizing. I’ve learned a lot just from hearing how you think about flavor, care, and connection. Any final words as we try to create and curate this brave new world and build ‘Food Is Medicine’ as the only way we eat, live, and heal?
CHEF DANI:
Education. Collaboration. Multidisciplinary teams. Real food!
This conversation is just the beginning. At Epicured, through Partners in Health, we’ll continue to spotlight bold thinkers and doers like Chef Dani—those who bring excellence, empathy, and innovation to the table.
Stay with us as we build the future of healing—one dish at a time.
Eat well. Be well. Live well.
