Michelle Tchea is a five-time bestselling author on food, nutrition, and travel culture. She started her career as a biomedical scientist and worked in Japan, France, and North America as a physical chemist in research and development. Her focus now is on writing and her organization, Chefs Collective, where she produces events with reputable chefs for nonprofits and private brands. Michelle’s work can be found in Time magazine, the New York Times, Condé Nast Traveler, Bon Appétit, and various national newspapers in Asia, Australia. and the U.S.