Chef Edwin Soumang, ONE, the Netherlands

“Our five-day culinary journey From Farm to Fork in Jordan was an experience entrenched in culture, customs, and countryside. The picturesque landscape, the aromas of heavenly spices lingering in the air and the warmth of the people provided the perfect backdrop for a food-filled adventure. Thank you Jordan Tourism Board and Hospitality in Health for your hospitality!”

Amelia Bilbeisi, Olive Oil Expert, Jordan

“Working with HIH on From Farm to Fork in Jordan over the years has been a partnership of invaluable commitment and collaboration. They have showcased our farm’s commitment to quality and environmental protection, connecting us with world-class individuals in the culinary and tourism arena, as well as promoting Jordan as a destination for sustainable gastronomy and agritourism.”

Chef Jonathan Zandbergen, Owner Wild Atelier & CHEFFD

“The endless mission and determination of HIH is one of a kind. In the Netherlands, we worked before on the same subject of sustainability. I love to see the same devotion for local food and communities in From Farm to Fork in Jordan. Our culinary tour was a revelation and it was a pleasure to be the first Michelin chef to cook at a Farm to Fork event in Amman alongside Jordanian chefs.”

Chef Ricky Saward, Seven Swans, Frankfurt am Main

“Thanks to the tourism board and HIH for making one of the most beautiful culinary highlights of my career possible: experiencing the beauty of Jordan from Amman to Aqaba. I am grateful to have been able to immerse myself in Jordanian culture. It was an honor to be able to cook my interpretation of molokhia along with tabbouleh and labneh. I humbly remember that once-in-a-lifetime moment.”

Raymond Strikker, Hotel Owner, the Netherlands

“Our team is delighted to be featured in From Farm to Fork in Twente and From Farm to Fork in the Netherlands. Our Michelin-awarded restaurant has a longstanding tradition of serving healthy, locally-inspired menus to world-class athletes, true to our motto ‘Taste and Experience the region in all its facets’. Both HIH books have helped to put our destination and values on the culinary map.”

Dr Simon Poole, Mediterranean Diet Expert & Author

“Working with HIH on In Celebration of Olive Oil was truly a pleasure. Their dedication to enhancing tourism and agriculture through gastronomy and cultural education is evident. Shared principles of health – embracing heritage, traditions such as the Mediterranean lifestyle, and the simple act of breaking bread together – foster respect, friendship, and open new opportunities for investment in more sustainable ways of living.”

Saif Goussous, Restaurants Owner, Jordan

“We are thankful that HIH brought Michelin-rated chefs and international food writers to our award-winning restaurants in Umm Qais and Amman to experience the flavors of our beloved Jordanian cuisine. The way their culinary fam trips were organized, incorporating elements of agritourism and ecotourism throughout the Kingdom, helps us position Jordan as a unique food destination.”

David Mora, Master of Gastronomy Tourism Coordinator

“HIH highlighted Jordan as a distinctive food destination at the 9th UN Tourism World Forum on Gastronomy Tourism in Bahrain. Its eclectic cuisine, rooted in the Levant and a cornerstone of the Mediterranean diet, enriches Jordan’s tourism offerings. We are glad to see the project was inspired by the guidelines developed by UN Tourism and the Basque Culinary Center.”