2026 Faces of Food Tourism
In our Faces of Food Tourism features, Leisure Group Travel sits down with four influential figures in the culinary world, each of whom is making an indelible mark on the landscape of food tourism. From the latest trends in sustainability and farm-to-table dining, to innovative ways of blending cultural traditions with contemporary techniques, these thought leaders share their insights, best practices, and visions for the future of food travel. Their stories not only highlight the growing importance of food tourism but also inspire travelers and industry professionals alike to see food as a bridge—connecting people, places, and cultures in profound and delicious ways.
Global Bites: Exploring the Dynamic World of Food Tourism
Food tourism has emerged as one of the most dynamic and influential sectors in the global travel industry. What was once a niche interest has evolved into a vibrant, multi-billion-dollar movement, with travelers eager to explore the world through the tastes, flavors and culinary traditions of the regions they visit. From intimate cooking classes to immersive food tours, groups are increasingly seeking authentic gastronomic experiences that offer not just a meal, but a deeper connection to culture, history and community. As this trend continues to grow, food tourism has become a gateway for local economies, shaping how destinations promote themselves and how travelers engage with the world.
At the forefront of this revolution are the chefs, restaurateurs, culinary experts and food innovators who are redefining what it means to travel for food. These luminaries are not only creating memorable dining experiences, but also pioneering new ways to connect travelers with the food cultures of regions. Their work goes beyond serving delicious dishes—it’s about curating journeys that celebrate local ingredients, foster sustainability, and champion food as a means of storytelling. As they lead the charge in shaping the future of food tourism, these experts are reshaping how food plays a central role in the way we explore and understand the world.
Certified Culinary Professional
George Geary, Best-selling cookbook author
A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional and best-selling cookbook author. His wit and humor show through in his numerous cookbooks, making it fun and easy to understand culinary concepts. George guides home cooks on everything from cookies and pastries to cheesecakes, sauces, dressings, and rubs, and how to use a food processor.
Tuscan Women Cook
Coleen Kirnan, Owner
Coleen hosts and creates a memorable culinary vacation experience in the village of Montefollonico in Tuscany. Tuscan Women Cook’s program features the nonnas of Montefollonico teaching authentic Italian recipes that have been handed down for generations. An avid entertainer and cook, Coleen provides everything for her guests, from shopping expeditions, spa days, and golf outings for those interested in venturing out of the kitchen.
Host of La Bouche Voyaguese Supper Club
Annie the Modern Wanderer
Annie lives in Charleston, South Carolina, and is a retired personal chef who has broken into the travel industry after 25 years of almost full-time travel. Annie has started a supper club in Charleston called La Bouche Voyageuse (The Traveling Mouth). She hosts a dinner club at her house where guests drink and dine from around the world. She also offers a lowcountry culinary tour in Charleston or custom culinary excursions for her clients.
Paula’s Concierge Tours
Paula Reynolds, Chief Executive Officer
Paula Reynolds is a culinary expert, certified Sommelier, and the owner of Paula’s Concierge Tours, a luxury tour company specializing in high-end, private culinary experiences in New York City. Paula curates customized food and wine tours exclusively for private clients, designing each experience around individual tastes, interests, and dietary preferences. Every tour begins with a personal consultation, allowing Paula to thoughtfully select restaurants, artisan food purveyors, and tasting venues that align perfectly with her clients’ requests. All of Paula’s culinary programs are fully customized.