I curate food-focused journeys through places best understood by what’s on the table: markets, kitchens, teahouses, and regional cooking traditions that rarely appear in standard itineraries.

My work has taken me across Asia, the Middle East, and Europe, and into books including The Real Food of China, East: Culinary Adventures in Southeast Asia, Shanghai In 12 Dishes, and Turkey: Recipes and Stories From the Road. And publications such as Gourmet Traveller, Qantas Magazine, and Travel + Leisure.

I curate distinctive, food-led journeys in collaboration with trusted local destination management companies who organise all transport, accommodation, and licensed guiding on the ground.

Thoughtfully designed journeys shaped by food, place, and curiosity, created for travellers who want to experience a destination through its everyday culinary life, not its surface highlights.

China is where this begins, but not where it ends.