Carlie Arbaugh, MD, MS(c), Chef
Stanford General Surgery
Dr. Carlie Arbaugh holds a B.S. in Human Biology, Health, and Society from the Division of Nutritional Sciences and College of Human Ecology at Cornell University, an M.D. from Stanford School of Medicine, as well as a Culinary Arts Certification from Rouxbe Culinary School. She is currently training as a general surgeon at Stanford Healthcare and working towards a Master’s in Community Health and Prevention Research. She is also a member of the American College of Lifestyle Medicine, the Food Tank’s Academic Working Group, the Stanford Plant-Based Diet Initiative, the PLANT Study team, and a multidisciplinary task force focused on initiatives to make hospital patient menus more plant-forward. Dr. Arbaugh is interested in food at the intersection of preventative medicine and treatment, health equity, culture, and environmental sustainability and has a particular passion for working with underserved communities. In her free time, she loves to cook, travel, and adventure with her partner Rana and their rescue dog Roxie.