A four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern (andrewzimmern.com) is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored culture through food in more than 170 countries.
Andrew has built a multi-faceted empire that promotes impactful ways to think about, create and live with food. Founded in 1997, Food Works manages production and distribution of Andrew’s media endeavors, including his James Beard Award-nominated website AndrewZimmern.com. In 2014, Andrew introduced Intuitive Content, a full-service production company that develops and produces dynamic original television and broadcast specials, while partnering with companies to create brand-driven series and web content. Intuitive Content’s first series, Andrew Zimmern’s Driven by Food, premiered on Travel Channel in August 2016. Their second show, The Zimmern List, premiered in March 2018. In his new digital series, AZ Cooks, Andrew puts down his passport and picks up his knives, sharing cooking techniques and recipes from cultures around the world in pursuit of culinary literacy.
In 2015, Andrew launched Passport Hospitality, which provides consulting services to various restaurant and retail projects, and oversees Andrew Zimmern’s Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern’s Canteen reflects the intersection of food and travel. The quick service concept is licensed at U.S. Bank Stadium and Target Field in Minneapolis, and Kauffman Stadium in Kansas City. Passport Hospitality is a consultant for The Dayton’s Food Hall & Market, projected to open in downtown Minneapolis in mid-2019.
Andrew has released three books – The Bizarre Truth, Andrew Zimmern’s Bizarre World of Food and Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods. He is a contributing editor at Delta Sky magazine, as well as a Chef-in-Residence and contributor at Food & Wine. Andrew is an Entrepreneur-in-Residence at Babson College’s Lewis Institute, and sits on the board of directors for Services for the UnderServed and The Taste of the NFL. In his rare downtime, he relaxes at home in Minneapolis with his wife, son and pug Pretzel.