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, 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 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.
Russell Foster is Professor of Circadian Neuroscience at the University of Oxford and Director of the Sir Jules Thorn Sleep and Circadian Neuroscience Institute. His research focuses on how circadian rhythms and sleep regulate physiology and behaviour, including metabolism, mood, cognition and mental health.
Prof Foster’s work has significantly advanced understanding of how light exposure and biological timing influence health and disease. He has published extensively on sleep, circadian biology and their implications for modern living, and is widely recognised for his public engagement in communicating the science of sleep.
On the Culinary Psychology programme, Prof Foster will explore the relationship between circadian rhythms, sleep timing and metabolic regulation, and consider the implications for eating behaviour and long-term wellbeing.
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.
Chef Jozef Youssef is a culinary innovator and experience designer whose work bridges the worlds of food, science, design, and emotion. As the founder of Kitchen Theory, a London-based gastronomy design studio, he is internationally recognised for pioneering multisensory and immersive dining experiences that challenge the way we perceive flavour.
Before launching Kitchen Theory, Jozef honed his craft in some of London’s most prestigious kitchens, including the 2-Michelin-starred Hélène Darroze at The Connaught and The Dorchester. These formative years grounded him in classical technique and excellence, while sparking a deeper curiosity about the psychology and science of taste.
That curiosity led to a decade of collaboration with leading researchers from institutions such as Oxford University and Imperial College London, exploring the intersection of neuroscience, sensory perception, and gastronomy. His work includes co-authoring over 27 academic papers, acting as Associate Editor at the International Journal of Gastronomy and Food Science, and contributing to projects such as Chemical Kitchen and Hyperfoods.
Jozef’s culinary philosophy is rooted in the belief that food is a profound tool for communication, healing, and creativity. His research and events have been used to promote healthier eating habits, particularly among children, hospital patients, and vulnerable communities, while also captivating audiences through award-winning experiences like the Kitchen Theory Chef’s Table.
As a TEDx speaker, published author (Molecular Gastronomy at Home), and host of the Kitchen Theory Podcast, Jozef continues to shape global conversations around food, innovation, and well-being. His work has been featured in The Guardian, The Telegraph, Metro, The New Yorker, and on BBC, CBS, Global News, and MasterChef.
From high-concept dining for luxury brands like Audi, Google, Siemens, Chivas, and McDonald’s, to functional food research aiming to fight cancer, Jozef’s work exists at the cutting edge of the culinary arts — where science meets storytelling, and flavour meets feeling.
