Elyse Pasquale

340 E. 23rd Street New York, NY 10010
Website: http://foodieinternational.com

Professional Experience

I've covered food and travel as a freelance journalist for six years, exploring local cuisine and seeking out culinary adventures in more than 70 countries. I've presented speeches on culinary tourism, judged unusual food events, and been a featured guest on various podcasts, radio and television programs worldwide.


6 Years
4 Years
Social Media
6 Years


6 Years
6 Years
4 Years


Online/new media
6 Years
Newspaper - Local/Regional
4 Years
Magazine - Large Consumer/National magazines
3 Years

Total Media Industry Experience

6 Years

Media Client List (# assignments last 2 yrs)

amNewYork (6-10), bonappetit.com (1-2), condenasttraveler.com (1-2), Huffington Post (6-10), Mashable.com (1-2)

Corporate Client List (# assignments last 2 yrs)

1-800-Flowers (1-2), Mastercard (3-5)

Foreign Language Skills

Fluent Italian

Computer Skills

Word, Excel, Master Tour, Pages, Powerpoint, Final Cut Pro X


Samsung NX1 with multiple lenses, Canon XA10, Sennheiser Wireless Mics, Samsung S7 Edge


Association of Food Journalists, International Association of Culinary Professionals

Work Samples


(BonAppetit.com 6/28/2013)
A unconventional meal at Toritama, a subterranean yakitori joint in Tokyo’s Shirokane neighborhood where the picture menu features 33 distinct parts of a chicken.
(Mashable.com 9/21/2016)
Here in the heart of the Ozarks, they call it “tree bacon” and “limb chicken;” but on this crisp, September morning, it’s perfectly clear that squirrel is what’s on the menu.
(Condé Nast Traveler 7/16/2014)
Before she embarks on a U.S. tour, singer Tori Amos chats about her favorite travel spots, the best meal she's had on the road, and the worst hotel she’s ever stayed in.
(Medium.com 3/19/2014)
Nearly one hundred food vendors descend upon Jemaa el-Fnaa at dusk, erecting tented stalls end-to-end that sprawl the length of the massive square. This night market is electric, pulsating?—?the heartbeat of Morocco’s extraordinary cuisine.