Hi, my name is Nico and I'm a Dutch hotelier-turned-publisher who writes/consults/speaks/educates about Health Cuisine, From Farm to Fork and Sustainable Culinary Tourism. Currently based in Amman working on "From Farm to Fork in Jordan" - a scalable Sustainable Culinary Tourism strategy designed by my company Hospitality in Health as a new economic recovery tool for tourism dependent destinations. Essentially we connect local farmers to local chefs as part of our mission to integrate sustainable agriculture into the country’s sustainable tourism value chain. Our four core values are Health Cuisine, Environment, Innovation and Socio-Economic impact.

One of the tangible products we are currently developing is a culinary book (with digital platform) featuring 24 Jordanian products, 24 local farmers, 24 local chefs and 48 signature dishes.

A bit about my past: I have 12 years of Food & Beverage leadership experience in premium hotels, resorts and boutique venues in Indonesia, Belgium, USA, Egypt, The Netherlands, Curaçao and Jordan. In addition to 12 years entrepreneurial experience, of which 6 years in Hospitality Executive Search and 6 years as moderator, lecturer and author of three culinary books on the topics of Health Cuisine and From Farm to Fork. I worked as creative consultant for hospitality trade shows and as moderator and linking pin for top 10 chefs of The World´s 50 Best Restaurants and high profile Michelin Chefs. Peers describe me as a social entrepreneur with a genuine passion for connecting and activating hoteliers, owners, culinarians, hospitality educators, travel professionals and tourism policy makers to contribute to a healthy, sustainable, fair and circular food chain.