Charles Vollmar
Director of Culinary Services/Chef Instructor
Charles Vollmar, TempusClinic @ Los Gatos Athletic Club’s Director of Culinary Services  and Chef Instructor, began working with TempusClinic and its clients in 2003 in response to one of Dr. Nichols’ original goals of his program – to fully integrate the principles of the TempusClinic nutrition plan with its prescribed exercise program. As many clients will attest, knowing not only what to eat, but how to personally and consistently meet the dietary guidelines of the program can be a substantial challenge. Charlie was brought on to work with clients in developing skills and techniques in order to exceed the program’s nutritional objectives. Currently, a series of hands–on, interactive cooking classes are offered to all clients to assist them in putting the Tempus plan into do–able, livable practice. It is Charlie’s belief that this awareness, simply applied, will help clients define and meet their lifestyle transformation goals.
In addition to his work with TempusClinic and the Los Gatos Athletic Club, Charlie is a popular cooking instructor, consultant, writer and chef/owner of Epicurean Exchange, a company he founded in 1998. Through his work, he inspires individuals to bring a sense of balance, empowerment, well–being and enjoyment to their lives by providing culinary experiences and education. Through his wellness and lifestyle enrichment programs, he strives to impart his philosophy; that embracing the day’s routines and rituals with greater awareness and commitment adds quality to life. The ‘exchange’‚ takes place in the environment he creates; one of optimal learning and understanding between like–minded participants. He believes this environment encourages the commitment individuals have made to more mindful living.
Charlie is a graduate of the California Culinary Academy in San Francisco. He trained at Chez Panisse and Wente Vineyards and managed a prominent Bay Area cooking school before starting his business. Apart from his commitments to TempusClinic, he teaches at culinary schools throughout the country, designs custom wellness programs for individuals, families and corporations and facilitates interactive workshops. Charlie lives in Orinda with his wife Doaa and their 5–year–old twins, Aidan and Amelia. He is currently working on his first cookbook – the TempusClinic Cookbook, – a whole foods, micronutrient–rich approach to food and cooking.
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