is a the Managing Director of Chefs Collective by PopIntel Group – a Branding Strategy and Customer Experience Intelligence Firm. Chefs Collective is the home to the world’s most influential and notable chefs in the gourmet industry.
Focusing on luxury hospitality and gourmet dining experiences, she currently works with leading World’s Best Restaurants, Michelin-rated Chefs and 5-star Luxury Hotels. She is fluent in Mandarin and English.
Michelle Tchea holds a Masters in Physical Chemistry and Bachelors in Biomedical Science from The University of Melbourne. Her background as a R&D scientist in food innovation has led her to where she is now.
She is also a bestselling author of multiple books on food, travel and lifestyle.
Her work can be seen in the world’s most reputable and leading publications including: CNTraveler, Bon Appetit, Time Magazine, SBS Food, Fodors and luxury magazines, including NUVO Magazine and The Peak.
She is also a regular contributor to the most highly read national newspapers in Australia, New Zealand, Canada and China.
To enquire about her services (R&D consultation, Luxury Hotel Analysis and Curated Content), reach out to her HERE
Michelle Tchea is the bestselling author of a number of bestselling books on travel and food
Building a Perfect Meal (Marshal Cavendish and Penguin Publishers)
Signature Dishes (New Holland Publishers)
My Little SoHo Kitchen (Marshal Cavendish Cuisine Publishers)
Stay connected with Michelle via her Feed
Luxury Travel and Gourmet Food Professional
Michelle’s worldly travels, appreciation for different cultures and talents in the kitchen have given her the knowledge to create recipes to suit any reputable publication. The luxury travel professional has the desire to entertain, educate and captivate audiences with food and travels gives her the edge that editors demand in this highly competitive industry. With a untouched credentials in writing, as well as combining her scientific background, Michelle is constantly sort after for Health and Nutrition articles for features in Magazines, Newspapers as well as radio appearances.
READ HER WORK
OLDIES BUT GOODIES: Clippings and Credits
Savour Magazine – Jamie Oliver – First Bites
Oryx Magazine – Qatar Airways In-flight Magazine
Shanghai Daily – Travel London
Voyeur Magazine – Virgin Airlines Travel Sweden
SilverKris In-flight and Lounge Magazine
Australian Online Publications:
http://www.agfg.com.au/Blog/post/2010/09/09/Melbourne-in-the-Midst-of-Global-Foodies.aspx (Circulation over 40,000)
http://www.broadsheet.com.au/melbourne/food-and-drink/directory/restaurant/longrain
http://www.theagendadaily.com/melbourne/restaurants-2/burch-and-purchese/
http://www.agfg.com.au/Blog/post/2012/03/09/Umami-in-the-Air.aspx
International Print and Online Publications
http://www.airlinetrends.com/2011/10/07/british-airways-heston-blumenthal-umami/
Dreamscapes Magazine (Canada)
Dreamscapes Magazine – Feature
PIE Magazine
CnnGo – Local Insights, Global Experiences
http://www.cnngo.com/explorations/eat/street-food-melbourne-australia-%E2%80%93-secrets-chefs-915013
This is one of my fondest childhood food memories: as early as May, we’d go and cut the reddest and largest rhubarb stalks in the backyard. The gigantic leaves would go straight to the compost, where they could be flattened out to cover the pile of decaying organic matter. Not that that made a big difference in terms of composting, but it was part of the ritual that ended with one of the greatest summer treats I know. To this day, I still love virtually anything that has rhubarb in it. Like this sorbet (made without an ice cream maker)…
Bread is on the decline among those concerned with nutrition. After decades of eating super white, yeast-leavened loaves this isn’t too surprising. Failing to provide us with necessary nutrients and fiber, and instead sparking blood sugar levels, this kind of bread may indeed have been making us sick. But the industrial product from the grocery store is pretty far from the bread that has followed human civilization through millennia and that is made of nothing but three ingredients: flour, salt and water. I recently overcame my bread scare and discovered how easy it is to make a healthy whole grain sourdough bread. It can be quite empowering to rediscover this age-old craft in your own home.
Liptauer. Served with fresh baked bread and a glass of Austrian wine, it will transport you right to Central Europe. 
Michelle Tchea 