About MD Meals
We are a group of Physicians, Registered Dietitians and Food Brand Industry Veterans who are passionate about medical nutrition therapy and meeting people’s needs. We believe that consuming the right type and amount of foods will help improve your health and better manage the medical condition that you may have. Not only do calories, carbohydrates, fat, and protein play a role in this, but also micronutrients, food sources, processing, and additives all factor into our recommendations.
MDMeals is a medical industry culinary group founded by a team of physicians, registered dietitians, and seasoned experts in the food and restaurant industry. We specialize in providing tailored meals designed to address your specific chronic medical conditions. Our top-tier chefs craft delectable dishes, meticulously analyzed by our registered dietitians and overseen by our medical professionals to align perfectly with your medical needs. By choosing from our diverse menu options, you can avoid the hassle of meal preparation while adhering to your physician's dietary recommendations.
We firmly believe that a healthy diet is a cornerstone of preventing and managing chronic medical conditions. Our mission is to enhance the well-being of our community by offering convenient access to nutritious eating, making a positive impact on your health journey.
The MDMeals Product Series:
The MDMeals Program consists of dietitian prepared recipes offering a varied choice of options for the customer. Not only are we offering meals in these categories (Diabetes, Renal, Heartcare, Gout and High Blood Pressure) but we have a created a series of food, snack, dessert and beverage options as well (these include options for breakfast, lunch and dinner depending on the diet).
Other Options Coming Soon:
- Beverages: Sports nutrition beverages, teas, coffee, cocoa and water type products.
- Desserts: Parfaits, nut butter products, pudding and smoothie products.
- Snacks: Mediterranean themed snacks, nuts and fruits, energy bars, pudding cups, yogurts, crackers and more.
My name is Dr. Wael Eid. I am one of the founders and CMO’s of MDMeals. As a physician, I realized the importance of nutrition in preventing and treating chronic illnesses. That triggered my passion for healthy eating and motivated me to create MDMeals.
I graduated from medical school in 1994. I did my internal medicine residency in NY, my critical care fellowship in Chicago, and my pulmonary and sleep medicine fellowship in Springfield, IL. I moved to Las Vegas in 2002.
I am currently the director of pulmonary and critical care medicine in the largest hospital in Las Vegas. I manage the largest group of pulmonary/sleep/and critical care providers in the valley. Our team provides in-patient and out-patient services, Internal Medicine, Endocrinology and Rheumatology services.
Through my work, I encountered countless hospital admissions due to poor diet, from high blood sugar in diabetics to high blood pressure and heart failure. I saw poor diet resulting in illnesses like morbid obesity, OSA, heart disease and others and how these conditions became hard to control. I noticed patients struggle to reach meals appropriate for their medical condition that they like. MD meals was created to solve this issue and provide delicious meals created by wold class chiefs monitored by physicians and analyzed meticulously by board certified nutritionist to match your medical condition and put them at your fingertips.
I am a cofounder of MDMeals and a practicing physician with board certifications in Internal Medicine, Critical Care Medicine and Pulmonary Medicine. I started my journey in Public Health in 2004 at University of Texas, Health Science Center, and then transitioned into clinical medicine with residency and fellowships in New York. I moved to Las Vegas in 2012. During these years I had a chance to see patients from being at risk, to developing chronic medical conditions and acute hospitalizations due to poorly controlled chronic conditions. I am a strong believer that food is medicine and plays a role both prevention and treatment of these diseases.
MDmeals empowers patients to choose healthy and tasty meals which fit their medical condition and help decrease the number of medications and hospitalizations.
Born and raised in Southern California, Andi Van Willigan has always had a passion for cooking. She grew up helping her father in the kitchen, as dinner was always a sit-down meal for the family and a time to enjoy good food with family and friends.
She began her formal culinary career at the Boston Culinary Group in Pasadena, CA. She ran her own catering company before joining Stonehill Tavern, Michael Mina’s acclaimed restaurant in Monarch Beach, CA. Van Willigan spent the previous five years as the Corporate Executive Sous Chef for Michael Mina Group and traveled across the U.S. helping to open 11 multi-million-dollar restaurants for the group in eight states.
Van Willigan was Gordon Ramsay’s former Executive Group Chef for the U.S. where for the past 8 1⁄2 years; she opened and oversaw all Ramsay’s U.S., Canadian and Hong Kong properties, as well as ran his television shows. (Hell’s Kitchen, Kitchen Nightmares, Master Chef, Hotel Hell). In this position she kept the teams and restaurants on task, developed concepts, menus, hired and trained staff, all the while performing up to Gordon Ramsay’s unrelenting standards.
She was the Executive Chef for Calamigos Ranch, where she redeveloped their four restaurant concepts. She was instrumental in turning around each property to be profitable and retrained staff. She also oversaw all wedding food production and was a creative force behind Calamigos new wedding packages.
Van Willigan was the Executive Chef for Bel-Air Country Club where she was hired to redevelop the club menus. She elevated the wine program and wine dinners. Her responsibilities consisted of structuring every food outlet and costing each one out, putting policies and procedures in place, ultimately creating a successful culinary department that had been lacking for the club. Van Willigan was the Executive Chef of Ocean Reef Club where she oversaw 19 dining locations. She mentored, guided and motivated the Chef De Cuisines of each location to strive for excellence.
Most recently, Van Willigan was the Culinary Specialist for SYSCO, where she helped Sales Consultants and various accounts with menu development, recipe analysis, product knowledge, ultimately selling SYSCO products. She was ranked #1 in her region for sales and #1 for new accounts / case development.
Van Willigan’s hobbies consist of deep sea fishing, hiking with her boxers, hosting wine dinners and being a mom to her two young children.
Justin Thuet is a Registered and Licensed Dietitian Nutritionist (RDN, LD) and Certified Diabetes Care and Education Specialist (CDCES) who has worked with thousands of people to better manage their health through nutrition. He focuses on evidence-based nutrition, cognitive behavioral therapy, and meeting people where they are at to help target changes that will have the biggest impact.
Justin has worked in hospitals, post acute facilities, and administered corporate wellness programs for companies on the fortune 500. He currently works for one of the nation’s largest health insurance and service organizations where he developed a program that allows insured individuals the ability to work with a dietitian without being billed or generating claims.
Justin is passionate about science-based medical nutrition therapy and is dedicated to helping people make nutrition work for them to enjoy life to the fullest.
comes from a family of consumer product manufacturers, retailers and advisors (recently celebrating their 100-year anniversary). Starting his career with Coca Cola (5-years) ending up with Nestle (20-years) working mostly in the US and World Headquarters in Vevey, Switzerland. With Nestle, Dennis created the first national team to pioneer snack, food and beverage programs for non-traditional retailers (ex: Staples, Best Buy, Home Depot, Lowe’s and many others). While with this effort Dennis was one of the pioneers in the creation of the hotel pantry concept (now seen in most hotel nationwide). With the hospitality experience he was recruited by a couple Amazon veterans to create a hotel distribution business (latest effort is www.HotelPantry.com for the Hawaiian Market).
Conzumables: Las Vegas, NV / Honolulu, HI / Dallas, TX / Raleigh, NC / Arlington, VA
They since have created Conzumables (www.Conzumables.com) in 2009 as a consumer product development and launch entity (with its own brands and with partnering brands). They have over 15-years of success as a co-founder of known brands (ex: Nature's Bakery), equity/launch partner of others (ex Perfect Snacks, Super Coffee, etc) and currently advise and incubate over 50 brands (equity partners, advisors).
• They had their 43rd brand film on Shark Tank recently