Wendell Fowler

In 1988, a sullen cardiologist informed Chef Wendell Fowler that he had a virus in his heart lining that was going to kill him—soon. His heart had doubled in size, had eight pounds of fluid surrounded it, he was in Atrial fib, and congestive heart failure. It’s exceedingly rare to survive such a condition, and Wendell was a sedentary smoker and drinker, with a disgusting diet to boot.

As he says, “I was a bucket-o-chicken, a cigarette and a cocktail from looking at the insides of my eyelids for eternity.” 

The Universe, however, had other plans. A light went on when Wendell read what the Greek philosopher Hippocrates, the father of medicine, penned in 400 B.C.: “Let food be thy medicine and let medicine be thy food.” Bingo! 

Wendell said goodbye to the nutritionally bankrupt, deep-fried, toxic and highly processed factory 'dead' foods. He, instead, healed himself by turning to sun-drenched, whole foods that nurture optimum function of the mind, body and soul. Foods that brim with the sun-drenched intelligence of the Universe; the language the human body understands. Learn to be proactive rather than reactive.

Instead of shuffling off this mortal coil in the ‘80s, an energetic, contagiously enthusiastic Chef Wendell gently guides others towards optimum health today. With humorous, educational lectures, anecdotes, cooking classes, cookbooks and a nationally syndicated column, he’s on a mission, 'From Gaad" to encourage Americans to Eat Right, Now!