THE CULINARY HEALTH INSTITUTE

Studying and teaching the positive impacts of nutrition on health.

ABOUT US

FOOD AS MEDICINE

TO LEARN MORE, HERE IS A MESSAGE FROM FOUNDER, JOHN RIVERS AND DR. MONICA AGGARWAL:

The mission of the Culinary Health Institute (CHI) is to transform community health by advancing food as medicine and whole person care through education, clinical innovation, and research.

CHI is focused on improving whole person health through education, services, and clinical programs while researching the effects of nutrition on health; from the germination of seeds to the tracking of health outcomes.

Through our work, we aim to advance the use of food as medicine and build a bridge between soil and human health.

Although the future CHI clinic is still under development on the 4Roots Farm Campus, their mission is already in motion—bringing health-focused programs and community events to life.

The mission of the Culinary Health Institute (CHI) is to transform community health by advancing food as medicine and whole person care through education, clinical innovation, and research.

Through our work, we aim to advance the use of food as medicine and build a bridge between soil and human health.

OUR FUTURE CLINIC

THE FUTURE OF
WHOLE PERSON CARE

While the future CHI clinic is still under development on the 4Roots Farm Campus, the Food as Medicine mission is already in motion—bringing health-focused programs and community events to life.

WHAT WE DO

AREAS OF FOCUS

Meet Our Team

Jay Groves

Jay Groves is the Executive Director of the Culinary Health Institute (CHI), part of 4Roots. With over 40 years of leadership in health, wellness, and education, he guides CHI’s mission to integrate clinical nutrition, sustainable agriculture, and experiential learning to improve community health.

Jay previously served as Executive Director of Population Health Management and led the Lake Nona Performance Club, following nearly two decades in leadership at Vanderbilt University Medical Center. He holds a Master’s in Management from Vanderbilt and an Ed.D. from Tennessee State University.

A strategic leader and collaborator, Jay bridges clinical, educational, and community sectors to advance CHI’s vision of “food as medicine” through research, education, and partnerships.

Chef Hari Pulapaka

Hari Pulapaka, PhD, WCMC, CEC, AAC is the Senior Culinary Director of 4Roots Farm. A classically trained chef, award-winning restaurateur, and tenured mathematics professor, he brings a rare combination of culinary excellence, academic rigor, and global perspective to CHI’s mission of advancing food as medicine.

As CEO and Founder of the Global Cooking School, Hari has led culinary initiatives focused on sustainability, health, and cultural relevance. A 4-time James Beard Award semifinalist for Best Chef, he creates impactful learning experiences that empower individuals and communities to make nourishing, informed food choices.

Hari also serves as Associate Professor of Mathematics at Stetson University, where he has taught since 2000. At CHI, he bridges culinary creativity and evidence-based wellness to transform how people think about food and health.

Alesia New

Alesia New is the Director of Health & Nutrition Education for the Culinary Health Institute (CHI) at 4Roots Farm. She has a strong background in integrative, functional, and holistic approaches to health and lifestyle management for individuals and within communities. Also, a National Board-Certified Health and Wellness Coach, she has cultivated experience in clinical research, critical thinking, nutrition, and behavior change with a commitment to enhancing overall health and wellbeing.

Alesia specializes in nutritional clinical research, medical nutrition therapy, health and well-being coaching, lifestyle management, multi-cultural health advocacy, and corporate wellness programming.

At CHI, Alesia designs and delivery nutrition education that empower people to make informed and sustainable choices. Compassionate, research-driven, and collaborative, she plays a key role in advancing CHI’s mission to make “food as medicine” both practical and transformative.