Recognized Culinary Travel Leaders 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

With 25 years in the travel industry across Europe, I have recently started my own business as a travel consultant. Leveraging my experiences as a tour guide in France, Norway and the Benelux, as well as resort work in other countries, I now help plan itineraries for independent travelers to Europe,

It was 2005. I was 43 but my skin felt 20 years older. It was dry, itchy, and irritated, so when a droplet of blood fell on my work document because I had itched my elbow so hard I knew something had to change. I finally discovered exfoliating products, but there are different types, so I tried about 15-20 brands. I became like Goldilocks, the curly blond-haired girl who tried all the chairs, beds, and porridge and finally found what she liked. But, in this case, none satisfied me, so I decided to make it myself. I researched botanical oils and various exfoliants. I mixed up different combinations and tested batch after batch until I found something I loved. My late sister, Michelle, joined me and in 2006 we started ScrubzBody Skin Care Products. While it's true we sell skincare, made by hand with skin-loving ingredients, we offer our customers permission for self-love, self-care, and pampering. That's the part of the business I love the most. We have incredible retail customers, private-label clients, and select wholesale customers. We host "Make Your Own" Scrub parties for kids and adults at the store. We were thrilled to have been the highlighted business on the Season One finale of Sell it Like Serhant on Bravo TV with Ryan Serhant of Bravo and Netflix fame. Other fun things to know about me: • Since 2010, I have been published and quoted in over 125 skincare and business articles, blogs, and beauty magazines • My book, “The Power of Free Publicity, Build Relationships and Get Press Without a PR Firm.” was published in 2016 and revised in 2024. My Jot-Down Journal Series, Notes to Self, A Written Reminder That I am Unique and Amazing, and Notes to the Universe, A Place to Write It Down and Let It Go were published in August of 2024 • I was a natural remedy segment guest on the Dr. Oz show, which aired on 10/24/14, and a food-related segment guest which aired on 2/29/16 • I am a proud member of the Indie Business Network and the Farmingdale Chamber of Commerce • I hiked to the top of Mt. Kilimanjaro in 2009 at 47 years old with my brother and sister • I hiked the Inca Trail to Machu Picchu in 2012 at 50 years old with my brother and friends • I fell out of a perfectly good plane for the first time at 61 years old and did it again at 62

Born and raised in Bhilai, Rahul Shrivastava discovered his passion for baking at an early age, crafting his first batch of cookies when he was just in seventh grade. His love for the culinary arts grew as he spent countless hours in the kitchen, experimenting with flavors and techniques. Inspired by culinary legends like Sanjeev Kapoor, Ranveer Brar, and Gordon Ramsay, Rahul's fascination with food, travel, and desserts deepened, shaping his vision for the future. After completing his postgraduate degree in MBA Finance from Savitribai Phule University, Pune, Rahul pursued his true calling as a pastry chef. He honed his skills through years of dedication and hard work, gaining valuable experience and insight into the intricacies of the food industry. Currently serving as the Pastry Chef and Founder at World of Cookies by The Sinful Love, Rahul channels his creativity and expertise into crafting exceptional desserts that push the boundaries of conventional baking. The pastry kitchen is his creative sanctuary, where he thrives on innovation, blending traditional techniques with modern trends to elevate every creation. With a relentless drive for perfection and a passion for continuous learning, Rahul is always seeking to improve and inspire, bringing his unique vision to life through every delicious dessert he creates.

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.

Dr. Rimas Geiga is a distinguished professional with a diverse skill set, serving as a Medical Doctor, Registered Dietician, and Clinic Nutritionist. With a solid foundation in healthcare, he plays a pivotal role as a private advisor to a consortium of companies operating in the health and wellness sector, offering valuable insights and strategic guidance. In addition to his advisory role, Dr. Geiga is actively engaged in hospital work, bringing his expertise to the forefront of patient care. His commitment to providing quality healthcare is evident in his contributions to the medical field, where he tirelessly works to enhance the well-being of those under his care. Beyond his medical pursuits, Dr. Geiga finds joy in various hobbies that contribute to his well-rounded personality. An avid enthusiast of culinary arts, he explores the world of flavors through his cooking endeavors. Dr. Geiga also embraces an active lifestyle, indulging in cycling adventures that not only promote physical fitness but also reflect his passion for outdoor activities. Wine tasting stands out as another of Dr. Geiga's interests, where he enjoys unraveling the complexities of different varietals and appreciating the artistry behind each bottle. His love for travel allows him to explore diverse cultures, further broadening his perspectives and enriching his experiences. Dr. Rimas Geiga's multifaceted professional background, combined with his dedication to health and wellness, showcases a holistic approach to his career. His commitment to patient care, coupled with a vibrant array of hobbies, underscores his well-balanced and dynamic presence in both the medical and personal spheres of life.

Travel is my way of life, and I’m passionate about helping others explore the world effortlessly. Through Tripping Eagle, I share tips, resources, and inspiration for every kind of budget traveler. With insights from my global travels, my goal is to make your journeys affordable, memorable, enriching, and tailored to your style.

I'm Phillip, and I'm a marketing consultant focused on SEO. I've been a digital nomad traveling around Europe, mainly in Lisbon and Portugal. I fell in love with the city and the country, which made me start a website to share all my knowledge and let other people have a fantastic time in Lisbon. Toda,y I live in Denmark, visit Lisbon multiple times a year, and help my amazing clients grow organically on Google and through email marketing.

Experienced travel writer and professional blogger since 2012, specializing in Middle Eastern art, culture, food, and travel. Creator and editor of a dedicated travel blog that showcases rich cultural insights, local experiences, and in-depth destination guides across the region. Passionate about bridging cultures through compelling narratives and visually engaging content.

Angela Graham, MBA, RDN, is a Registered Dietitian and food systems consultant with over 10 years of experience in the nutrition and wellness space. She specializes in supporting K–12 school districts and software companies with projects related to school nutrition, USDA compliance, and operational efficiency. Angela is also the founder of The Dispersed Dietitian, a platform focused on dispersed camping, elevated outdoor cooking, and real-world travel experiences. Outside of her consulting and writing work, she teaches group fitness classes and brings the same hands-on, high-energy approach to every project—whether it’s in the kitchen, the outdoors, or the gym. She is a strong advocate for using nutrition and movement as practical, everyday tools for preventative health and long-term wellness.