Michael S. Fenster, MD, is amongst the only Interventional Cardiologists, Professional Chefs, and Professors of Culinary Medicine to be found anywhere. His Culinary Medicine program at The University of Montana is likewise amongst the first of its kind in the United States.
Through his Culinary Medicine university courses, speaking events, articles, books, personal outreach, television, and other media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. He continues speaking worldwide as a recognized expert on food and health and is a sought-after keynote speaker. In addition to innumerable media appearances, Chef Dr. Mike, as he is informally known to friends and fans, recently debuted his PBS television show, House Calls with Chef Dr. Mike, and delivered a TEDx talk on Culinary Medicine in November of 2022.
BridgMed was forged from the vision of Chef Dr. Mike after he faced personal health issues that caused him to re-examine the interaction between food and health through the lens of the individual food experience. Building upon a diverse foundation of evidence-based study, he formulated an approach that, in many respects, was not only novel but often ran counter to much of the conventional food-health advice being dispensed at the time.
Decades later, Dr. Fenster’s projections based on the scientific evidence have come to pass, and many such recommendations – as the public is well aware – have reversed 180 degrees. Such vindication, along with his personal success and the subsequent successes of his patients, encouraged him to carry on the further development of the Culinary Medicine method.
Developments like the NOVA food classification system developed at the University of São Paulo, Brazil, based on the level of food processing and studies from around the world utilizing it, helped provide direct and incontrovertible evidence in support of the Culinary Medicine approach to food and health. In concert with those events, Dr. Fenster developed the Culinary Medicine program – meeting all the rigors and vettings of a university-level university course – at the University of Montana.
Dr. Fenster has spent the last several years determining the best way to bring the power of Culinary Medicine to the people who need it most. Years in development, the result is The Healing Table™, a novel, person-centered, Internet-based software solution that gets to the heart of each of our individual relationships between the food we eat and our health, wellness, longevity, and happiness.
Won’t you join us at The Healing Table? It is a far richer feast than you could ever imagine.
Chef Seth Weg was one of the first graduates of the University of Montana's Culinary Medicine course. He has worked as a professional chef and served as the Sr. Director of Food & Nutrition for Unidine. He currently serves as Chief Culinary Officer at BridgMed.
April currently serves as the Assistant Director for The Marilyn Magaram Center for Food Science, Nutrition, and Dietetics at The California State University at Northridge. A lifelong learner and educator, April has played a critical role in helping BridgMed develop the pathways to unlocking the presence of ultra-processed in the average American's diet.
Cheyenne currently serves as the Microsoft Teams Help Desk expert resource. The Healing Table currently utilizes an MS Teams platform. She is there to welcome everyone, orient them to the environment, answer questions, and troubleshoot any technical challenges so that each participant can begin their personal Culinary Medicine journey as trouble free as possible.
Shely is a Registered Dietitian passionate about educating others on nutrition and health. She holds her Master's in Human Nutrition from California State University, Northridge (CSUN) and her Bachelors in Nutrition from New York University, and completed her Dietetic Internship at CSUN with Cedars-Sinai Medical Center and WIC. She most recently completed an MBA in Healthcare Innovation. Shely has experience in clinical nutrition, practicing Medical Nutrition Therapy for hospitalized patients from newborns to the elderly. Shely has been teaching the Well-Nourished Nutrition Series through the MMC for cancer patients with Tower Cancer Research where she teaches all about nutrition in relation to cancer.
Specialties: Oncology, Diabetes, Lactation, Sports, Cultural Competency, Plant-based Nutrition
Trained as a General/trauma surgeon with experience in the public and private sectors, Dr. Wetherill has created robotics, bariatric and breast programs. Shifting to the payer side, he has led initiatives in utilization management, payment integrity and pharmacy. Serving as the principal designer, he partnered with a Silicon Valley start-up to bring HCSC its first AI driven intake platform into operation. As chair of the Medical Policy Committee serving 5 BCBS plans and creator of the Vendor Clinical Validation Committee, he oversees the scientific evaluation of everything from drugs to digital interventions. Experience has provided the opportunity to see wonderful ideas poorly executed and worthless ideas turned into gold. Success in healthcare is much greater with a knowledgeable guide.
Not just an idea person, he founded a rock climbing gym, performed and produced stand-up comedy and instructed effective story-telling workshops around the country.
At BridgMed.health, we focus on deliciousness. No dietary approach, no matter the data, can succeed if no one is willing to eat the food. The simple joy of scrumptious food is hard-wired into our DNA. The Chef at every Healing Table is there to make sure that ingredient of tasteful is always included
The weight of emerging scientific evidence points to the ultra-processing of our food, as opposed to simple macronutrient composition, as the root cause of the inflammation driving the epidemic of chronic disabilities and diseases. This is why at BridgMed we focus on the total impact of the food on your plate, not just the ingredient list.
Too often, there are obstacles we may not even be aware of preventing us from achieving harmony in our own food-health relationship. That is why at The Healing Table, we work individually with each participant through each food goal to identify, address, and overcome those impediments preventing our success, health, and happiness.
Those are the qualities and characteristics of real food that have supported humanity since its birth. Today the masses settle for convenient, cheap, easy, and deadly.
We reclaim our authentic food birthright at The Healing Table™.