ERIK WOLF
President & CEO
Contact Erik here. | 
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Erik Wolf is recognized internationally as the founder of the culinary tourism industry. Erik has more than 20 years of experience in travel marketing and has worked with a variety of travel industry companies that have included: U.S. Travel and Tourism Administration (Sydney, Australia); Domenico Tours (New York City); Marriott Hotels & Resorts (Washington, D.C.); Royal Caribbean Cruise Line (Miami, Florida); New York University; Ion Global (San Francisco and Singapore); MCI WorldCom; Travelocity; and Walt Disney World. He is a popular speaker in the USA and abroad, and is considered as the go-to culinary tourism resource for media all over the globe, including MSNBC.com, The Washington Times, Forbes, The Travel Channel and Peter Greenberg (in the US), as well as media outlets in Canada, Mexico, India, Italy, South Africa and the United Kingdom. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from The American University in Washington, D.C. He is a member of the International Association of Culinary Professionals and Slow Food. For Erik, food is a way to communicate and connect with local people. A command of several languages has helped him navigate through dozens of countries. Erik has also lived in Australia, Denmark, Singapore and South Africa. The more Erik traveled, the more he realized that many destinations have wonderful but untold stories in the form of truly unique food and beverage experiences. Erik enjoys recommending unusual and remarkable food and beverages experiences from obscure lands. Don't ever let him loose in a grocery store in another country - you won't see him for hours. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from The American University in Washington, D.C. He is a member of the International Association of Culinary Professionals and Slow Food.
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| MELODY JOHNSON
Membership
Contact Melody here.
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Melody Johnson has been immersed in the hospitality industry for more than 20 years. She was co-owner of Falcon's Crest Inn on Mt. Hood, located in the U.S. State of Oregon. The Inn garnered the distinction of "Best Evening Cuisine" for two years running and was named one of the top 15 Inns in the country, and owned and operated a step-on guide service for visiting tour groups. While Manager of Gray Line Portland, she and her team redesigned the tours to include memorable culinary experiences, which earned the highest marks in passenger surveys. Culinary Tourism is a passion for Melody. She has conducted seminars on tourism product marketing at local, regional, state and international conferences, including the International Conferences for the Professional Association of Innkeepers International. Melody currently serves on the boards of the Oregon Snowsport Industries Association, the Oregon Tour and Travel Alliance and the Mt. Hood/Columbia River Gorge Alliance, and is the former chair of Oregon's Mt Hood Territory. Oregon travel industry peers have recognized Melody with the prestigious "Members Choice Award" and the "Oregon Governor's Tourism Award".
| MELANIE SOULES
Marketing
Contact Melanie here. | Melanie has been involved with marketing for the Association since she served as an intern in 2006. She graduated from the University of California at Davis with a B.S. in Evolution, Ecology & Biodiversity. While Melanie has always had an appreciation for food, her interest in tourism developed through research projects on ecotourism in Madagascar, zoo tourism in California and by studying art history on the French Riviera. She is particularly interested in the potential for culinary tourism's economic impact on rural communities. Melanie credits (blames?) her father for making her a culinary tourist, as family vacations were often so whirlwind that good food became the easiest (and tastiest) way to get a sense of where they were and remember where they had been! When not hard at work on the next big Association project, Melanie can often be found at the neighborhood Trader Joe's "doing research"
| | DANIEL GARCÍA
Projects
Contact Daniel here. The newest member of the ICTA team, Daniel hails from Santa Fe, New Mexico, easily the culinary capital of the Southwest. After working in a wide variety of customer service and hospitality positions, he has arrived in the culinary tourism industry with a passion for the development of sustainable agriculture and the availability of organically grown foods. |
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NATHAN STONER
Technology
Contact Nathan here.
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Nathan grew up in Huddersfield, Northern England, but has since moved over 15 times including stints in the USA, France, and Ethiopia. Currently, he lives in Ningbo, China. He is passionate about travel, design, and technology which led him to pursue a dual degree in Architecture and Mechanical Engineering at Yale University. During his studies, Nathan founded a cutting-edge new media development agency, ambaye interactive (formerly hangar19). Ambaye interactive has worked on numerous new media projects, websites, and e-commerce solutions for clients such as Disney, Schwab, MCI/Worldcom, Razorfish, and Ion Global (where he met ICTA President Erik Wolf). Nathan currently heads up technology development for ICTA. With a passion for travel, Nathan has visited over 35 countries and is always in search of the most authentic food, drink, and gastronomic experiences each country has to offer. Nathan currently volunteers for Addis Alem Foundation (Founder) and Save the Children (Fundraising and Media Development).
| GARRY TAYLOR
European Development
Contact Garry here. | 
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Garry grew up in the green valleys of South Wales in the United Kingdom. He has been involved in both retail and education capacities working as a team member, developing business relationships and providing seminars within the UK. His interests in the psychology of people lead him to his Honours Degree at the University Of Wales College Of Medicine. Following completion of his degree Garry provided educational seminars for young adults on health, nutrition and the societal impact of food in general. Garry has had the privilege of travel and has always been a culinary tourist. He finds food and travel topics of common interest to nearly everyone. Garry thinks outside the box. He brings to the Association a rich background from both academic and experiential perspectives. Garry feels that his experience as a consumer provides a more rounded and holistic approach to culinary tourism. He looks forward with enthusiasm to help businesses get the most from this dynamic and progressive industry.
| HELENE CARTER
Administrative
Contact Helene here.
| Helene is charged with keeping the Association office running smoothly, something she does with classic British aplomb. Rarely seen, and she prefers it that way, Helene's presence is always felt even when she is away from the office. She runs a tight ship and nothing gets by her so "put that second doughnut back young man!" That said, Helene makes a mean currant scone with Devonshire cream, but don't dare ask for the recipe - it's a closely guarded family secret. Helene is a dog lover and is shown with her puppy Skipper. |
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