Antje de Vries

For almost a decade now, self-proclaimed food nomad Antje de Vries has been traveling the world as a gastronomy consultant, trend and food scout, recipe and book author (including Der Feinschmecker). As a chef and ecotrophologist she develops food & beverage concepts with a focus on culinary identity, signature cuisine development, and plant-based cuisine. She also works as a lecturer in various areas of the hospitality industry, takes part in international culinary events, writes cookbooks and, as a member of PfefferminzGreen e.V. and Cuisines sans Frontières, contributes to connecting people and knowledge through food.