Michelle M. Winner is inveterate traveler, her goal is to land on all of the continents- in style. Enjoying her job as ' professional sybarite' she dutifully reports on the best hotels, wines, spas and chefs in her travels. She is President of the prestigious worldwide IFWTWA and flys between her homes on the beach in Hawaii and the mountains of Oregon, when not traveling on assignment. Michelle also writes about luxury equestrian travel for the love of her horse Drifter. Her articles and photography have appeared in luxury lifestyle magazines, worldwide newspapers and notably the upscale food magazine Saveur. She writes the popular Culinarytraveler.com with her photog husband Kurt Winner.
( FYI- her other careers included commercial interior designer, private client professional shopper and first class only trans-Atlantic stewardess!)
With such diverse experience who wouldn't enjoy her slightly irreverent but always on the money essential travel advice?
Freelance Travel, and Food Journalist | President IFWTWA / Mwmediaone
If you are a discerning traveler who delights in an elegant stay, romance-inspiring views, and local gastronomy, but seek a place with a casual vibe, you'll fall in love with Santorini. The Santorini of today is moving from courting the daily ons... Go to Article
Whoever said, "Getting there is half the fun,” clearly hasn’t made the trek out to Caballadas, a private estancia located in Northern Patagonia. Over two hours from the airport of San Martin de Los Andes via a mostly dusty unpav... Go to Article
Luxury Row, a collection of some of the world's most recognizable shops, sits on some very expensive square footage on Kalakaua Avenenue, the main drag of Waikiki. Tiffany, Gucci, Chanel, Yves Saint Laurent and many others bring international flare t... Go to Article
Our waiter Robert, at Sonoma’s Farmhouse Inn, carefully places a tiny amuse bouche of Chanterelle mushroom essence and sweet onion foam in front of each of us. We inhale the earthy truffle scent wafting from the small cup, sip, and let its heady brot... Go to Article
Made with Beecher’s Flagship Reserve, Charred Onions and Pickled Red Onions. Recipe courtesy of Chef Jin from Jory at the Allison Inn – overlooking beautiful Willamette Valley wine country.
Pickled Red Onions
2 large red onions
˝ cup sugar
˝... Go to Article
Attention adrenaline junkies and bucket list fanatics; the luxury collection of Destination Hotels and Resorts properties are offering once-in-a-lifetime packages with experiences tailored to thrill. Guests just breaking out of the box or those who l... Go to Story
I recently stayed at Fairmont Pacific Rim. The spa is indeed a tranquil place to escape the bustle outside. Check out the spa cuisine especially the bento! The rooms are techie treats, mine with a control panel for curtains and all lights nest to the bed.
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