The more there is fake,
the more there is a need
to explore and surface
PROJECTS & COLLABORATIONS.
ROUNDTABLES TEL AVIV
I advise chefs, event managers, agencies, brands and tourism boards on how to create unique meaningful culinary experiences.
I make up stories, but I also work from notion to concept, concept to idea, and idea to broadcasted reality ;)
And because it's so Bali to share the bliss: I advice creative minds on how to break free from the 9 to 5 clock.
Food obsessed semi-nomad
working on stories and experiences about food, travel and creative freedom.
I work in a wide range of projects involving chefs and high-end gastronomic experiences.
A cultural strategist for the last 20 years, I'm focused on empowering emerging narratives around food, mainly related to tradition, sustainability and limitless creativity.
A Google and Facebook alumni, I switched to food five years ago to work for "the list", since then I've kept a close relationship working with The World's 50 Best Restaurants brand and some of the most outstanding chefs in the world.
Soon a professor at UNISG, The University of Gastronomic Sciences, I'm now based in Bali and I'm sharing my own experience to find my desired life through coaching, helping some independent souls that crave a different lifestyle, authentic and free.
Previous clients include:
Basque Culinary Centre
Food on the Edge
RoundTables Tel Aviv
The World's 50 Best Restaurants
The Edition Hotels
MACBA Buenos Aires
You may connect with me through firstname.lastname@example.org, as easy.