Jonathan Poyourow

Chef Jonathan Poyourow, PhD, RD, CSCS, WCEC, WCCE, is a nationally recognized expert in culinary nutrition, sports performance, and food as medicine. A graduate of the Culinary Nutrition program at Johnson & Wales University, he completed his Registered Dietitian internship with the U.S. Army and went on to serve in multiple military medical centers as a Clinical Dietitian and Chief of Food Service. He quickly established himself as one of the Army’s leading sports dietitians, working with elite units including the U.S. Army Rangers and Special Forces. He later served as Division Dietitian for the 101st Airborne Division (Air Assault), deploying to Afghanistan where he developed and implemented evidence-based fueling strategies to enhance soldier readiness, resilience, and recovery in high-demand operational environments.

Building on his military performance background, Dr. Poyourow now consults with professional sports organizations and NCAA Division I programs, designing integrated performance nutrition systems that align culinary execution with strength and conditioning objectives. His work translates advanced sports science: macronutrient periodization, recovery nutrition, hydration strategy, and body composition optimization, into chef-driven, practical fueling systems that elevate both performance and long-term health.

Dr. Poyourow serves as a Full Professor in the Culinary Nutrition program at Johnson & Wales University and directs the Johnson & Wales Teaching Kitchen, where he leads innovative programming at the intersection of culinary arts, clinical nutrition, and human performance. Through experiential education, interdisciplinary collaboration, and applied research, he prepares the next generation of chefs, dietitians, and performance professionals to lead in healthcare, athletics, and industry. He is also featured bi-weekly on NBC 10’s Cooking with Class, sharing evidence-based culinary strategies that promote health, performance, and lifelong wellness.