Robert Graham

Dr. Robert E. Graham is a Harvard-trained physician, public health scientist, food activist, and chef specializing in integrative medicine, nutrition, and culinary medicine. Board certified in both internal and integrative medicine, Graham completed his residency in internal medicine at Lenox Hill Hospital in New York City, where he received the Community Service Award and the Attending of the Year award. He earned a Master of Public Health from Harvard School of Public Health and completed fellowships in general internal medicine, complementary and integrative medical therapies at Harvard Medical School, and medical education at Mount Auburn Hospital in Cambridge, Massachusetts. His clinical research has focused on health disparities and integrative therapies, including the use of dietary supplements among racial and ethnic minorities.

Graham is recognized for his contributions to complementary and alternative medicine, nutrition, urban farming, health disparities, and cultural competency. He created Victory Greens, the first edible organic garden on a rooftop hospital, reflecting his belief in food as a foundation for healing. This initiative led to the founding of FRESH Medicine, an integrative medicine practice co-founded with Julie Graham. FRESH Medicine emphasizes a holistic approach to health, focusing on food, relaxation, exercise, sleep, and happiness. Graham is an expert in gut health and testing, chronic disease prevention and management, and autoimmune disease care.

He is among a select group of physicians worldwide who also hold a culinary degree, having graduated from the Natural Gourmet Institute. Graham integrates culinary medicine into his practice, advocating for a food-first, lifestyle-focused approach to healthcare. He serves as Chief Health Officer at Performance Kitchen, designing medically tailored meals for patients with chronic diseases. Graham has also contributed to food policy initiatives, including serving on New York City’s Food Transition team and consulting with The Blue Zones as National Food Policy Expert within the Blue Zones Community Well-Being Program. He is the Medical Director of Integrative Medicine at Catholic Health and has served as the inaugural wellness doctor at AMAN New York, where he designs wellness experiences and provides integrative medicine consultations.

Graham has prescribed food as medicine for more than a decade and has taught hundreds of healthcare professionals how to cook whole food, plant-based meals. He developed the first edible rooftop garden at a hospital in New York City and launched FRESH MED U, a remote learning platform for individuals and companies to achieve wellness goals. Graham consults with Fortune 2000 companies as a corporate employee wellness vendor. He is an international speaker and has appeared on NBC Today Show, Fox, ABC, CBS News, and NY1, and is regularly quoted in Wall Street Journal, New York Times, SHAPE, TIME, Daily News, New York Post, MindBodyGreen, FoodTank, Washington Post, Men's Health, Yahoo News, and WebMD. Graham is the author of the forthcoming book, "A FRESH Recipe for Health," which outlines his philosophy on food and wellness.