Chef Adam Sacks is among a short list of individuals in the country that have obtained certifications as a Certified Chef (ACF), Registered Dietitian (AND), and Research Chef (RCA). His unique ability to create healthier cuisine has enabled him to teach, work, and study in a myriad of foodservice venues domestically as well as internationally. .

Currently, Chef Sacks is serving as a Senior Lab Instructor, Professor, and Culinary Nutritionist for Johnson & Wales University, Denver Campus. In addition to his teaching responsibilities, he is the Sports Dietitian for Denver Campus as well as, co-advising over 25 NCAA Division 3 Varsity Teams and over 200 athletes within the university system.

Chef Sacks is the Director of Training Courses, LLC, a Consulting and Personal Chef Service that provides personalized performance-based meals and dietary strategies for professional and recreational athletes.

Chef Sacks is an avid year round outdoorsman. He routinely runs, jumps, and plays in the Colorado foothills.

Some professional and personal career highlights include:

• In 1999, co-developed the four-year Culinary Nutrition, Dietetics & Food Science Degree Program at Johnson & Wales University, Providence & Denver Campus.
• In 2008, was appointed the Executive Chef & Nutritionist for the USATF Olympic delegate team in Dailan, China
• In 2009, co-founded il Mondo Vecchio, Denver’s first USDA inspected Salumeria specializing in Old World Charcuterie
• In 2015, set a World Record for the Heaviest Vegan Banana Split @ 1200# and 25 ft in length
• In 2018, was appointed the Lead Performance Chef for USA Snow & Ski board Delegate Team for the South Korean Olympics
• In 2019, set a World Record for the Longest Vegan PB & J Sandwich @ 108 ft long.
• In 2021 (projected) will be appointed as the Executive Performance Chef & Dietitian for the High Altitude Endurance Training Camp for the Tokyo Olympics

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