About Us

Our Philosophy

Our food is made from the very freshest vegetables, whole grains, legumes, nuts, seeds, fruits, natural condiments, sea vegetables, and soy products.

More then 90 percent of our food is grown by local farmers, using certified organic farming methods. Our food is cooked in stainless steel cookware with fresh spring water. FengFit cuisine is uniquely balanced according to low glycemic, low fat, dairy free principles and heart-healthy nutrition philosophies. Moreover, it is free of all animal products, refined sugars, white flours, preservatives, artificial sweeteners, and dairy products. And with the exception of a few items (tempeh and tofu), all of our cuisine is made fresh at The Lu-Jean Feng Clinic.

Certified Executive Chef Dale J. Sapp

Chef Sapp brings more then 30 years’ of professional culinary experience to his role, including executive chef positions with Stouffer’s Renaissance Dublin Hotel, Shaker Heights Country Club and Executive Caterers at Landerhaven; in addition to a decade-long tenure as the exclusive private chef for a Northeast Ohio family estate. Chef Sapp began his career as an award-winning culinary student at the Culinary Institute of America in Hyde Park, New York. He has also been a candidate for the Chaîne des Rôtisseurs and the USA Olympic Team in Frankfort, Germany.

The Lu-Jean Feng Clinic

The Lu-Jean Feng Clinic was established to provide a setting where patients could be healed and rejuvenated from the inside out. Dr. Feng’s personal goal and that of her associates and specialists is to become an advisor to each patient, helping them achieve inner and outer balance by incorporating the principles of both eastern and western medicine. It is this open-minded and holistic approach to healthcare that brings patients to the Clinic from all 50 states in the U.S. and more than 28 countries around the world.

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