Culinary Psychology: Exploring the Mind-Body Connection through Food

Stelios Kiosses

Tutor and Course Director

Stelios Kiosses is a psychotherapist, clinical lead, and pioneering educator in the emerging field of culinary psychology. A graduate of the University of Oxford, he holds specialist training in psychodynamic psychotherapy and clinical supervision, and brings over three decades of clinical experience to his work, which integrates nutritional awareness with emotional and psychological wellbeing. 

He developed and co-taught the groundbreaking Culinary Psychology course at Harvard University alongside Dr Beth Frates and Chef Neil Rippington, and has served as Featured Faculty and Guest Speaker at Harvard Medical School. He is widely recognised for his contributions to public mental health, including presenting Channel 4’s The Hoarder Next Door, a series narrated by Oscar-winning actress Olivia Colman, and as the author of The Power of Talking: Stories from the Therapy Room. 

Stelios’s work bridges therapy, education, and media, promoting a deeper understanding of the mind–body connection through the lens of food, identity and wellbeing.

Beth Frates

Tutor

Beth Frates, MD is a trained physiatrist and a health and wellness coach, with expertise in Lifestyle Medicine. She has received several teaching accolades from Harvard Extension School and Harvard Medical School, where she is an Associate Professor, Part-Time. Dr. Frates is one of the first Fellows of the American College of Lifestyle Medicine and a pioneer in lifestyle medicine. In 2008, Dr. Frates created the first Lifestyle Medicine Interest Group at Harvard Medical School. In  2014, she developed and taught a college Lifestyle Medicine curriculum at the Harvard Extension School, and it is still one of the most well-received courses offered at the school. In 2017, Dr. Frates was selected to be one of four item writers for the American Board of Lifestyle Medicine’s inaugural exam for certification in this specialty. She was voted President of the American College of Lifestyle Medicine in August 2020. Dr. Frates served as President until November 2024, and now serves two years as Immediate Past President. Dedicated to mentoring, she won the Women in Medicine 'I Stand With Her' annual mentoring award for women mentoring women in 2024.

Dr Frates co-authored The Lifestyle Medicine Handbook: An Introduction to the Power of Healthy Habits, which was ranked in the top 20 by Book Authority for medical books released in 2018. To accompany the syllabus and handbook, she also co-created Lifestyle Medicine 101, a full college curriculum with 12 weeks of PowerPoints and a teacher’s manual, which is free and accessible through the ACLM website.  In addition, Dr. Frates co-authored The Teen Lifestyle Medicine Handbook, published in October 2020 which when paired with the Teen Curriculum consisting of a Teacher’s Manual and 12 PowerPoint decks can be used to teach and empower middle-school and high school students to adopt and sustain healthy habits. In 2023, Dr. Frates co-authored The Lifestyle Medicine Pocket Guide and co-edited the book Empowering Behavior Change in Patients. Most recently, in June 2024, she co-edited the book Essentials of Clinical Nutrition in Healthcare.

Dr Frates has created and implemented a 12-Step wellness program, PAVING the Path to Wellness™ for patients and providers. Most recently, she co-authored the book PAVING the Path to Wellness Workbook: A Guide to Thriving with a Healthy Body, Peaceful Mind and Joyful Heart. In addition, Dr. Frates has her own Lifestyle Medicine consulting/coaching practice where she sees patients one-to-one and in groups.

Neil Rippington

Tutor

Neil trained as a chef at the Bournemouth and Poole College, before going on to work in Michelin starred restaurants in France, London and the New Forest. Neil also enjoyed other periods of work in the culinary industry undertaking various positions in the USA, Canada and the Caribbean. 

In 1999, Neil returned to education as a chef lecturer, later progressing to positions as Programme Manager and Quality Manager. In 2003, Neil joined Colchester Institute as Head of Centre for Hospitality and Food Studies where the Centre was nationally recognised for outstanding provision. In 2010, Neil took up the position as Dean of the College of Food at University College Birmingham, where he worked for over ten years. 

Neil’s writing career started in 2007 with the publication of Professional Chef, a book in a series of three, produced as a resource for students following the newly developed City and Guilds Diplomas in Professional Cookery at the time. The book is now in its second edition and has since been translated for overseas markets. In 2009, Neil joined Prof David Foskett as part of the team writing for the iconic Practical Cookery series, as well as Theory of Hospitality and Catering and Professional Patisserie. He has also published Maths and English for Catering and Hospitality, a resource developed to support students in these areas by demonstrating the importance of maths and English through scenarios commonly encountered in the industry. Neil has developed many programmes and teaches subjects across the culinary arts and gastronomy. His research led to the development of degree programmes offered at the Edge Hotel School, located at the University of Essex and he co-developed a programme in Culinary Psychology at Harvard University, USA 

Neil is a Senior Fellow of The Higher Education Academy. He is also an examiner for City and Guilds of London Institute and an Academician of the Royal Academy of Culinary Arts, and chair of its Education Committee. Neil sits on various other committees and steering groups, including the Route Panel for Hospitality and Catering (Institute for Apprenticeships and Technical Education/Department for Education). He is a Subject Expert for Hospitality and Catering for The Office of Qualifications and Examinations Regulation (Ofqual). Neil has also acted as an external advisor/examiner for the many universities in the UK and internationally.

In recognition of his work, Neil has received accolades including Disciple of Escoffier, Honorary Member of City and Guilds and is Lead Judge for the development of skills at the Salon Culinaire, UK. 

Neil is currently the Programme Director for the College Community Programme for the Royal Academy of Culinary Arts, UK and the International Director for Global Education with the International Institute of Hotel Management, India.

Prof Charles Spence

Tutor

Prof Charles Spence is a world-famous experimental psychologist with a specialisation in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof Spence has published over 1,200 academic articles and edited or authored, 16 books including, in 2014, the Prose prize-winning The Perfect Meal, and the international bestseller Gastrophysics: The New Science of Eating (2017) – winner of the 2019 'Le Grand Prix de la Culture Gastronomique' from Académie Internationale de la Gastronomie. His latest book Sensehacking was published in 2021. 

Much of Prof Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumiers, and the food and beverage, and flavour and fragrance industries. Prof Spence has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future.

Natasha de Bourg

Guest Panellist

Chef Natasha de Bourg is a globally recognised culinary visionary, producer and strategist whose work spans fine dining, cultural preservation and media innovation. A seasoned chef with experience in elite kitchens such as the 3-Michelin-starred Mirazur in France, Natasha has explored over 50 countries, weaving global narratives into every dish and project she touches.

She is the creative force behind the food and culture shows “Cooking with the Classy Chef,” “A Road Less Traveled,” and “Momztration,” blending storytelling, culinary expertise, and lived experiences to inspire audiences across generations. As the founder of Classy Chef and President of the Trinidad Culinary Association, she leads bold initiatives to build culinary ecosystems, champion food equity, and advance tourism diplomacy throughout the Caribbean and diaspora.

Natasha’s work lives at the intersection of heritage, innovation, and purpose. Whether developing national culinary strategies, opening destination restaurants like Rumhouse and Escape, or advocating for policy change, she continues to redefine what it means to lead with flavor, faith, and fearlessness.

Andreas Antona

Guest Panellist

Chef Andreas Antona is a celebrated British chef and restaurateur, best known as the owner of the Michelin-starred The Cross at Kenilworth. Widely regarded as the "godfather of modern Birmingham food," he has shaped the region’s culinary reputation through both innovation and mentorship.

Trained at Ealing Technical College and refined in some of Europe's top kitchens, Antona worked at The Dorchesterunder Anton Mosimann and at The Ritz before launching Simpsons, which earned a Michelin star and established his reputation for excellence.

In 2023, he was named Restaurateur of the Year (Independent) at the Catey Awards, known as the Oscars of the hospitality industry, recognised by judges including chefs Tom Kerridge and Phil Howard for his exemplary credentials and tireless work mentoring young chefs. His protégés include celebrated names such as Glynn Purnell and Luke Tipping.

Andreas Antona continues to influence British cuisine through his restaurants, educational leadership, and dedication to nurturing culinary talent.

Sanjay Kak

Guest Panellist

Chef Sanjay Kak is a renowned culinary expert with over thirty years of diverse experience, including prestigious roles at the Taj Group of Hotels and in-flight catering for major airlines. An alumnus of the Institute of Hotel Management and Catering Technology in New Delhi, he began his career with Taj Hotels in 1990, rising to become an Executive Chef at a young age. He has cooked for heads of state and royalty, been involved in menu development for numerous airlines, and pioneered food safety systems for the Taj Group. Currently, as the Director of Culinary Arts at IIHM, Sanjay focuses on training the next generation of chefs, emphasising sustainability and innovation in culinary practices. He also plays a key role in the Young Chef Olympiad, a competition that brings together young chefs from all corners of the globe and celebrates the creative harmony and respect that food brings.

Charlotte Hastings

Guest Panellist

Charlotte Hastings is a UK-based psychodynamic counsellor, educator, and author specialising in the intersection of food, emotional wellbeing, and therapeutic practice. Drawing on her background in anthropology, social philosophy, and systemic family therapy, Charlotte developed Kitchen Therapy, a pioneering approach that integrates cooking with psychotherapy to foster personal and communal healing.

Her professional journey includes serving as Head of Drama at a boarding school for neurodivergent students, where she honed multi-sensory, adaptive methods to support diverse learning needs. This experience, combined with her therapeutic training, informs her unique practice that emphasises creativity, connection, and the nurturing aspects of food preparation.

In 2024, Charlotte published Kitchen Therapy: How to Become a Conscious Cook (Ortus Press), a work that blends narrative, psychology and practical guidance to explore the symbolic and healing roles of food in our lives. The book has been praised for its innovative fusion of therapeutic insight and culinary practice.