is an acclaimed Vinotec founded in Zurich 1892. They will be recommending what goes best with our recipes.

info[at]vergani[dot]ch

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Graduate of Le Cordon Bleu with a Grand Diplome, Adele Hagan is a creative and imaginative Foodstylist based in Toronto. Her resume extends into editorial work, television and feature films (such as Harry Potter and Batman Returns).When Adele is not foodstyling for Wolfang Puck or cooking along side renowned chefs for The Royal Family outdoor excursions, she is working with FOODIE.CH™ as our North American Contributing Editor.

adele[at]foodie[dot]ch


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A designer, photographer and founder of FOODIE.CH™, Malene Charles is a firm believer that you can have fun with food, no matter what the restrictions are. With years of dance and athletic training under her belt, she loves figuring out ways to incorporate dietary alternatives into her everyday. Based out of Zurich, Malene is excited to share FOODIE.CH™ with other foodies on the web.

malene[at]foodie[dot]ch




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our resident negotiator, translator, photo assistant and general jack of all trades.

stefan[at]foodie[dot]ch



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Was our Contributing Editor for France, Iris Salva (a former TV presenter for ‘Demandez le programme’) has an eclectic and extensive background in consulting, event planning and promotion. She worked with us on Issue No.1-4 and was an asset to the FOODIE.CH™ team







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Merrill Stubbs is a freelance food writer and recipe developer living in Brooklyn, New York. After graduating from Brown University, she moved to London and received her culinary certificate from Le Cordon Bleu. Stubbs regularly contributes to several other publications, including Body + Soul , Edible Brooklyn and the a "The New Staples" column for T Magazine. For the past four years, she has been working with Amanda Hesser on her upcoming New York Times cookbook.


m.stubbs[at]foodie[dot]ch