Chef Heather Nace
Director of Operations
Heather Nace is originally from Baltimore, MD and graduated from Johnson & Wales University with a degree in Culinary Nutrition in May 2018. After completing her senior internship at GCCM, she accepted a full-time position in Fall 2018 and moved to New Orleans. As the Director of Operations, she is able to combine her experience of running a small business for twelve years with her knowledge of food and nutrition. She provides organizational and administrative leadership for medical student and community programming, clinic operations, and special events. Heather is also continuing to pursue her nutrition education through the completion of a dietetic internship with the goal of becoming a registered dietitian by Fall 2020. She looks forward to continuing to inspire others to achieve better health by sharing her knowledge and passions for food, nutrition education, and cooking.
Chef Amber Dyer
Assistant Program Director
Born and raised in Rhode Island, Amber Dyer received her B.S. in Culinary Nutrition and Food Science from Johnson & Wales University in 2017. Her professional background is sprinkled with a wide variety of food and beverage science, research and development, as well as nutrition and wellness education with an emphasis on whole-body nutrition. Amber was drawn into the vibrant city of New Orleans to be a part of GCCM’s team and share her passion for culinary medicine with the local community and patients. As the Assistant Program Director, she oversees research projects with our partner sites, manages volunteers & interns, conducts recipe development, and leads the kid’s community nutrition and culinary programming.
Chef Matt Jones
Matt Jones received his B.S. in Culinary Nutrition from Johnson & Wales University in 2018 where he discovered his love for culinary arts. He was offered a position shortly after completing his senior internship at GCCM and moved to New Orleans. His background working in the restaurant industry has given him an appreciation for the operational nuances of teaching kitchens. His passion for the role of nutrition in lifestyle medicine and community engagement with adults and kids have found a harmonious balance in the ethos of GCCM. As the Kitchen Manager, he oversees the daily operations of GCCM’s kitchen, interns, procurement, cost analysis, and assists in the center’s culinary medicine programming. He dreams of opening a sno-ball stand someday with his wife-to-be.
Chef Katie Pedroza
Community Instructor / Family Programming Coordinator
Katie Pedroza, a native of Cincinnati, graduated from the University of Akron with her degree in Culinary Arts in 2001. Katie relocated to New Orleans to continue her culinary education working at renowned restaurants such as Dante’s Kitchen, Emeril’s Delmonico, MiLa and Coquette. Leaving restaurants for culinary education, she worked for Edible Schoolyard New Orleans for 5 years. At Goldring since 2015, she teaches Community and Family classes, where she feels she is making an impact on the health and wellbeing of New Orleans residents.
Timothy S. Harlan, MD, FACP, CCMS
“Eating well and eating healthy is the same thing,” says Dr. Tim Harlan, aka Dr. Gourmet, who discovered his love of food long before embarking on a successful career as a physician. By the age of 18, Harlan was managing his first restaurant and had learned cooking techniques from some of the finest chefs. He subsequently opened an intimate French bistro at age 22.
Returning to school to pursue a degree in Hotel and Restaurant Management, Dr. Harlan found his way to medicine. While completing his degree at Emory University School of Medicine, he began writing about the clear link between food and health, blending his extensive knowledge of food and nutrition with his medical expertise.