One of the few MDs who is also a trained chef, Linda Shiue has dedicated her life’s work to bridging the gap between the medical, nutrition, and culinary worlds. She is the founder and director of Thrive Kitchen, a teaching kitchen at a large national healthcare system, where she educates patients on cooking craveably delicious, healthy meals. A practicing internist for more than a decade, Dr. Shiue made the journey from the clinic into the kitchen to more effectively support the many patients she saw struggling with lifestyle-related medical issues, despite taking medications. Noticing the gap in conventional Western medical training to address nutrition (only a quarter of medical schools in the U.S. offer a nutrition class), Dr. Shiue formalized her own culinary education, attending San Francisco Cooking School, before staging in the kitchen of Michelin-starred restaurant Mourad in San Francisco and obtaining a certificate in Plant-Based Nutrition from Cornell University.
