Chef Adam Sacks is one of the few individuals nationally who has obtained certifications as a Certified Chef de Cuisine and Registered Dietitian. A passionate educator about the culinary arts, and a fanatic about sports nutrition, fitness, and wellness, Chef Sacks has inspired audiences ranging from professional athletes to food service industry professionals to get excited about cooking and eating healthfully.

Chef Sacks was the Director for Healthy by Design, a consulting firm that assisted individuals and sports teams with their diet and nutrition. Currently, Chef Sacks is a Chef Instructor & Sport Nutritionist at Johnson & Wales in Denver, Colorado, where he devotes much of his energy to teaching Athletic Performance Cuisine and Vegetarian Cuisine in the 4yr Culinary Nutrition Degree Program.

In the summer 2008, Chef Sacks was appointed the Executive Chef for the 2008 Olympic USATF Training Camp for the Beijing Olympics in Dailan, China. In 2009, he co-founded il’ Mondo Vecchio, LLC, Denver’s first USDA inspected Salumeria By 2010, Chef Sacks founded Training Courses, LLC., a personal chef service that provides athletic performance-based meals and culinary support for metabolically active individuals In 2018, he was the Executive Chef for the USA Ski & Snowboard Team in the South Korea Winter Olympics

Committed to changing the way the people eat, Chef Sacks created the World’s Heaviest Vegan Banana Split in Fall of 2015. The confection weighed in over 1200# and over 20ft long. On April 2, 2019 on National Peanut Butter & Jelly Day, Chef Sacks broke the record for the longest Vegan Peanut Butter & Jelly Sandwich with a length of 107ft.

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