Culinary Tourism Professionals to Know 2025

I’m the Founder & Managing Director of Eating Europe, where I’ve been helping travelers discover Europe’s food, culture, and local life since 2011. My journey started when I moved to Rome in 2009 and fell in love with how food was woven into daily life. What began as casual walks through my neighborhood — introducing friends to the local butcher, gelato maker, and chefs — grew into food tours that offer travelers authentic, personal connections to the cities they visit. Since then, I’ve worked closely with local chefs, artisans, and small businesses across Europe to create immersive food experiences in cities like Rome, Lisbon, Amsterdam, and London. My expertise is in European food culture, culinary traditions, and experiential travel — showing people how food can tell the real story of a place and its people. Topics I can speak to: European food culture & traditions Experiential travel & food tourism How food connects people to place Building authentic food experiences Local food scenes in Rome, Lisbon, Amsterdam, London, and more

Jen is the founder and Chief Recipe Officer of Peel with Zeal, a food and recipe website focused on bold, approachable recipes and practical cooking know-how. She specializes in gluten-free cooking without compromise, emphasizing big flavor, smart techniques, and realistic home cooking. Jen has been featured in national publications and works with brands as a recipe developer, food writer, and culinary educator.

Passionate traveller and co-founder of CheckinAway.com, where I share detailed reviews and guides for upscale hotels and unique destinations. Exploring the world one trip at a time—here to share insights and help you plan unforgettable adventures!

Chef Timothy Brice is a Southern California–based private chef, writer, and culinary creative known for his ingredient-driven approach to modern California cuisine. As the founder of Taking Stock Private Chefs and Catering, Brice blends Mediterranean and live-fire techniques with a focus on seasonality, storytelling, and craft. With more than two decades of experience cooking for restaurants, large catering companies (Wolfgang Puck and others), private clients, baseball stadiums, and retreat centers across Los Angeles, Palm Springs, and the California coast, Brice has earned a reputation for food that feels both elevated and deeply personal. His work draws inspiration from the region’s farmers, artisans, and coastline, and from culinary influences like Chez Panisse, Zuni Café, and Gjelina. Chef Brice frequently speaks on topics including the radicalism of home cooking in times of need, seasonal cooking, culinary entrepreneurship, creative reinvention, and the evolving role of chefs as storytellers.

Jackie Newgent, RDN, CDN, is a distinguished culinary nutrition expert and thought leader who seamlessly bridges the worlds of professional cooking and nutritional science. As a classically trained chef and registered dietitian, she has established herself as a preeminent voice in plant-forward cuisine and innovative food education. With multiple award-winning cookbooks and a robust media presence, Newgent has emerged as a highly sought-after authority in culinary nutrition and wellness. A respected industry influencer, Jackie serves on the Forbes Health advisory board and leverages her extensive expertise as a national media personality and contributor to national health platforms like U.S. News & World Report. Her professional journey includes an impressive tenure as a chef instructor at the prestigious Institute of Culinary Education in New York City. Currently, she continues to shape culinary education as an instructor at The Gourmandise School in Santa Monica and through her private teaching. Newgent's professional portfolio extends beyond traditional roles, serving as a nutrition coach for My Peak Challenge and a strategic culinary nutrition advisor to major food companies and emerging plant-centered businesses. Her multifaceted approach to nutrition and cooking has positioned her as a unique and influential professional who is reshaping how we understand the intersection of food, health, and sustainability. Based in Los Angeles, Jackie continues to inspire and educate through her dynamic work across media, education, and culinary innovation.

I am a Certified Sommelier offering expert wine tasting, pairing, and more. I have contributed to many articles for Sommelier quotes, pairings, and more. I also am a certified Olive Oil Sommelier, and specialize in olive oil and wine pairings, olive oil recipes, mixology, as well as polyphenols and health of olive oil.

I’m a chef, entrepreneur, and educator with more than two decades of experience at the intersection of food, wine, agave spirits, and travel. As the founder of Marcus Guiliano Productions and chef-owner of Aroma Thyme Bistro, I’ve built award-winning hospitality concepts rooted in real food, direct sourcing, and deep relationships with producers. My work extends beyond the kitchen. I lead immersive wine and agave experiences through VIP Winery Vacations, taking guests inside vineyards, cellars, and distilleries most travelers never access. I’ve personally visited hundreds of wineries across Europe, the United States, and Mexico, and I continue to study and document traditional agave production alongside master distillers. Through education, writing, speaking, and hosting, I focus on helping people understand what they’re drinking and eating — not just consuming it. Whether I’m teaching professionals, hosting travelers, or building hospitality brands, my goal is the same: to elevate taste, transparency, and connection from source to glass.

Rudy Clai is known as the "Mobster Chef," a figure who blends culinary expertise with a deep interest in mafia history and culture. He is active on social media platforms such as Instagram and TikTok, where he presents himself as an author, business consultant, life coach, and an authority on mob and mafia history. Clai's content often revolves around Italian and Continental cuisine, and he also offers advice and "mob therapy," positioning himself as a unique voice at the intersection of food and organized crime lore

Marketing Manager for a family-run food and retail destination in Pennsylvania that brings together a sandwich shop, bakery, cheese production, ice cream, coffee, and a country market under one roof. Experienced in driving in-store traffic, shaping customer experience, and growing a brick-and-mortar business through seasonal promotions, product-led marketing, and community engagement. Focused on how physical food businesses compete in a convenience-driven world by creating memorable, in-person experiences that keep customers coming back.

I am an experienced leader and educator who has worked in journalism, marketing, higher education, content management, social media and recipe development. I am also author of eight books, including the recently released Disney Princess Tea Parties Cookbook and the popular Super Easy 5-Ingredient Cookbook. My writing has appeared in dozens of print and online publications including the Washington Post, the Boston Globe, Connecticut Magazine, The Today Show Website, iVillage, Momtastic, SheKnows and Betty Crocker publications. I specialize in multi-platform storytelling, social and digital marketing and leveraging audience trends and data to successfully exceed short- and long -erm goals for my publications. I believe in encouraging curiosity in my colleagues and teams. I believe that each person’s unique voice is what makes writing special. And I believe that a collaborative, team-based work environment is essential to creating great work with the highest integrity, accuracy and vision.

I’m the founder and on-the-ground host at Our Dolce Vita, an all-inclusive Italy tour operator for U.S. travelers. I provide quote-ready insights on Italy trip planning, itineraries, seasons, logistics, pricing, family travel, and what “all-inclusive” really means on the ground. I also work closely with travel advisors and specialize in Northern Italy, Tuscany, and Sicily. Based in Italy.

I started this MyBreakingViews (MBV) to help people like me who are curious, culture-loving explorers to discover the world with confidence. My goal is easy. To help you taste new flavours, immerse yourself in diverse cultures, and uncover your identity through intentional travel all through the lens of global storytelling and soft diplomacy.

Chef Brian Duffy blends Irish heart and Italian soul into bold, fearless cooking. Raised near Philly in a family where both parents cooked, he started in restaurants at 14 and soaked up every lesson before honing his craft at Walnut Hill College. Since the early 90s, he’s opened 100+ restaurants worldwide, led by a relentless entrepreneurial streak and a gift for building teams, concepts, and craveable menus. Today, he runs the Duffified Experience Group and partners with brands like Wurzpott Spices, Molly Bz Cookies, YumCrunch, and World Chef. On screen, Brian’s no‑nonsense style has made him a go‑to personality for more than two decades—spanning 3+ seasons of Bar Rescue, Food Network judging, his own show Opening Night, and a fan‑favorite turn on BBQ Brawl. His podcast, Duffified Live (2019–2021), drew tens of thousands of weekly downloads and built a tight community of food lovers. Beyond the kitchen and the camera, Brian is a sought‑after emcee and host for everything from World Food Championship to live and scripted events. What truly drives him is immersion—he doesn’t just visit a place; he learns its markets, street food, and traditions, from Mexico to Europe, expanding his palate and sparking new ideas that show up on plates everywhere. He lives in the Philadelphia suburbs with his family, and when he’s not in a kitchen or on a plane, you’ll find him outside—hiking, skiing, or chasing the next trail.

Providing quality and excellent service.

Whether the product I have been selling for over 10 years in aviation or restaurant business for both B2B and B2C, I searched for the answer to a simple question: "What do they need to buy my product?" Thanks to my advanced knowledge of MS Excel, after I understand, analyze, and visualize the data, I begin by emerging with market, market share and target segments. Then, I create the communication plan by highlighting the features that I will communicate with the product according to the needs and access channels of each segment. I make optimum use of the marketing budget given to me by making ROI calculations of marketing tools such as paid search, social media ads, incentives, etc.. After getting the permanent residence and work permit from the Canadian government, I want to move my experience and skills to Canada. Thanks to my fluent English and French, I look forward to exceeding new goals.

Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Cooking, Food Preparation, Culinary Management, Pre-opening, and Training. Strong operations professional graduated from St Peters Day School, Lucknow .

Why will you need to spend time surfing the digital world, potentially confusing reality, planning uncertain itineraries, or picking classic tours lacking valuable experiences while you have the local insider expertise to celebrate the authenticity of Morocco?I believe that travel is not about going further but traveling deeper. Transforming luxury travel in Morocco by crafting deeply personalized experiences that transcend traditional tourism is our expertise. With over 10 years as a culinary leader and extensive tourism advocate, I have established myself as the premier choice for discerning travelers seeking authentic Moroccan adventures with uncompromising comfort.I understand that each journey is not just a trip but a way for you to feel connected to the ground and part of the place, which is why I am actively curating new experiences that take you from the must-see list to off-the-beaten-path spaces to fully connect, engage, and enjoy the ride.You deserve to have someone looking after you, and this is why you need to rely on our expertise, as I am here on the ground, knowing the ins and outs of the country.Creating transformative journeys through Morocco's cultural tapestry, one bespoke experience at a time.Why partner with me:Culinary innovation pioneer: Experience Morocco's story through its flavors with my exclusive cooking classes in private homes and groundbreaking Farm to Table experiences (including mint tea in cave settings).Cultural immersion expertise: I design journeys that connect you with Morocco's soul through its people, traditions, and landscapes.Luxury with authenticity: Every itinerary I create balances premium comfort with genuine cultural connections.Language & cultural fluency: My academic background ensures seamless communication and cultural translation for international clients.Community commitment: My leadership in women's empowerment initiatives like the Ziat Underage Girls Center reflects my dedication to responsible tourism that benefits local communities.When you work with me, you are not just booking a vacation – you are embarking on a transformative journey that will change how you see Morocco and yourself."Creating experiences that transform travelers while celebrating Morocco's extraordinary heritage."

Marketing executive with 26 years experience in a variety of markets including Software as a Service/Cloud, Environmental, Enterprise Security Software, Hardware, Semiconductors, Retail and Franchising. Was VP Marketing and Inside Sales at Enviance, a cloud-based enterprise solution for companies to manage their Environmental, Health and Safety needs. Prior to Enviance, was an Executive at Websense, Breach Security and Memec. Primarily focused on brand building, lead generation (reporting and analysis) and supporting the sales organization. Experience includes both B2B and consumer marketing. Specialties: Digital Marketing, Lead Generation, Customer Marketing; Marketing Communications, Product Roll out, Strategic Planning, Product Marketing, Analyst Relations, Public Relations, Event Management, Channel Marketing, Design, Budgeting, Research, Media Buying and Employee Communications

I am a professional Chef and Pastry Chef with extensive experience encompassing culinary arts, restaurant openings, recipe development, creating culinary education programs, and training kitchen teams. I am also: - Honorary member of the Chefs and Cooks Guild of Belarus; - WACS-certified judge (World Association of Chefs' Societies) in the "Pastry Arts" and "Culinary Arts and Hot Kitchen" categories; - Food stylist and dish plating specialist; - Author of 9 recipe books, including “Home Cooking Encyclopedia”; - Author of one of the most famous Russian food websites – VkusnyBlog.com. I'm experienced in modern cooking technologies (sous vide, fermentation, working with molecular textures, etc.), well versed in food pairing and flavor combinations, highly skilled in classic culinary and pastry techniques. I've traveled through numerous countries in Europe, Africa, and Asia, immersing myself in the local cuisines in their authentic settings. There are too many achievements to list here, but you can view them via the link in my profile. I am interested in collaborating with journalists and media creators. I look forward to working with you!