Taste of Place World Food Travel Association, Erik Wolf

Chef Daniel Contreras is the culinary visionary behind Dos Sucres, a celebrated restaurant nestled in the heart of Cuenca, Ecuador. With a passion for Ecuadorian cuisine and a dedication to sustainable and locally-sourced ingredients, Chef Daniel has established Dos Sucres as a beacon of gastronomic excellence.

Born and raised in Cuenca, Daniel developed an early appreciation for the rich culinary traditions of his homeland. His journey into the culinary world began with formal training at renowned culinary institutes, where he honed his skills and embraced the nuances of international cooking techniques. However, it was his deep-rooted love for Ecuadorian flavors and ingredients that guided him back to his origins.

At Dos Sucres, Chef Daniel crafts menus that celebrate the diversity of Ecuador's regional ingredients. From farm-fresh produce to locally-sourced meats and seafood, his dishes reflect a commitment to quality and sustainability. Each plate is a testament to his innovative approach, blending traditional flavors with contemporary flair.

Under his leadership, Dos Sucres has garnered acclaim from both local and international patrons. Chef Daniel's dedication to his craft is evident in every dish, making Dos Sucres a must-visit destination for food enthusiasts seeking an authentic taste of Ecuador.

When he's not in the kitchen, Daniel is a passionate advocate for sustainable farming practices and actively collaborates with local farmers and artisans to promote the region's culinary heritage. His commitment to community and excellence has solidified his reputation as one of Ecuador's leading chefs.

In this episode, number 68, of The Business of Food Travel podcast, we speak with Fred Lizée. Fred is a tourism industry professional from France. He has been working in responsible adventure travel for 15 years, with professional experiences in Europe, Asia and Australia. He is passionate about outdoor expeditions, community travel and disruptive tourism projects. To that end, he created his own competition called the New Explorer Challenge to help train international students on the subject of sustainable adventure tourism. As you probably have guessed, Fred loves to travel and has visited 72 countries already.

In this episode number 67 of The Business of Food Travel podcast, we speak with Rico Mandel. In 2001, when the dotcom bubble burst and then September 11 hit, Rico's marketing business collapsed. After some soul searching, he decided to enroll in culinary school, an experience that changed his life. He worked in restaurants and catering, while building his contact networks and continuing marketing work in the hospitality industry. This eventually led him to create Miz En Place, an ecommerce platform that delves into the world of gastronomy through artisanal food and beverage products, experiences, and stories.

In episode 66 of The Business of Food Travel podcast, we speak with Chef Darren MacLean. Chef Darren is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates. Seeking to showcase Canada’s culinary scene to international audiences, MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first Canadian chef ever invited to collaborate with Princess Cruises. MacLean is passionate about sustainability and the food-building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest when in the kitchen. MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, Alberta, has been voted one of Canada's top 50 restaurants for three years in a row. Canada's ethnic mosaic inspires Chef Darren. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean has spent considerable time in Japan studying the cuisine of the country that inspires him most. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen, and he himself travels often -- from Tokyo to Mexico City -- to collaborate with others.

In this episode number 65, we speak with Jonathan DeLise, a New York City-based writer who focuses on food and travel. He has lived in East Asia and Mexico and explored the food and drink of countless countries. Jonathan is also passionate about foreign languages, a fact that has helped him to navigate various cultures. His passion for languages also gives him valuable new insights about the gastronomy in the places he visits. Jonathan is a consummate story teller who shares escapades about unique, unusual and off-the-beaten-track culinary products and experiences from wherever he travels.

In this episode, we meet Jose Luis Santos. Jose Luis has a decade of experience in strategy and entrepreneurship focusing on tourism and sustainability. He has worked for multinational companies such as Oliver Wyman and Amadeus, and now he leads Ecostars, a sustainability certification for hotels. Within one short year, Ecostars has become the most popular hotel sustainability certification across Europe. Similar to Ecostars, its sister Ecofoodies certification, covers sustainability certification for restaurants and foodservice outlets.