A four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern (andrewzimmern.com) is regarded as one of the most knowledgeable personalities in the food world. In 2020, Andrew returns to television with two new programs, What's Eating America premiering on MSNBC in February and a series airing in October on a Discovery lifestyle channel. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.
Andrew has built a multi-faceted empire that promotes impactful ways to think about, create and live with food. In 1997, Andrew founded the multi-media company Food Works, which oversees his digital, print and social initiatives, including podcasting, his website (andrewzimmern.com) and publishing projects. In 2014, Andrew introduced Intuitive Content, a full-service production company that develops and produces dynamic original television and broadcast specials. Intuitive Content works with a diverse group of networks including MSNBC, Magnolia, Travel Channel, Reelz, Discovery Science and Food Network, as well as companies like Whirlpool, Marriott, Caribou Coffee and AquaChile to create brand-driven series and digital content. Intuitive Content’s first series, Andrew Zimmern’s Driven by Food, premiered on Travel Channel in August 2016. Other IC series include The Zimmern List, which one a silver Telly award in 2019, Big Food Truck Tip, Crash Test World and How to Survive a Murder. In 2020, Intuitive Content will premiere two new shows hosted by Andrew, including What’s Eating America, a major new series for MSNBC exploring the most provocative stories of our time called.
In 2015, Andrew launched Passport Hospitality, which creates unique culinary concepts and provides consulting services to various restaurant and retail projects. Passport oversees several brands including the quick service concept Andrew Zimmern’s Canteen. Andrew has collaborated with Minneapolis chef Gavin Kaysen to create KZ ProVisioning, a catering company for professional sports franchises, including the NHL’s Minnesota Wild and the NBA’s Timberwolves. He has partnered with Gansevoort Construction’s Robert Montwaid to develop experiential markets and food halls in the Dayton’s building in downtown Minneapolis and in Atlanta’s Chattahoochee Food Works.
Andrew has written four books—The Bizarre Truth, Andrew Zimmern’s Bizarre World of Food and Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods. His latest offering, a grade level reader series called Alliance of World Explorers, Volume 1: AZ and the Lost City of Ophir, was released in February 2019 and won the Gold IPPY in Juvenile Fiction. Andrew sits on the board of directors for Services for the UnderServed, Project Explorer, Taste of the NFL and Soigne Hospitality, and is the International Rescue Committee’s Voice for Nutrition. He resides in Minneapolis.
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Andrew Zimmern is a keynote speaker and industry expert who speaks on a wide range of topics . The estimated speaking fee range to book Andrew Zimmern for your event is $50,000 - $75,000. Andrew Zimmern generally travels from Minneapolis, MN, USA and can be booked for (private) corporate events, personal appearances, keynote speeches, or other performances. Similar motivational celebrity speakers are Viola Davis, Amy Poehler, Amy Schumer, Rashida Jones and Julia Louis-Dreyfus. Contact All American Speakers for ratings, reviews, videos and information on scheduling Andrew Zimmern for an upcoming event.
Listen to this episode of The Moment with guest Andrew Zimmern: Subscribe in iTunes ? RSS feed ? Download ? Play in another tab Slate Plus members: Get ...
'Bizarre Foods' host Andrew Zimmern has tried everything from raw pig testicles to bull penis soup ... but seriously, human flesh? We got Zimmern…
The host of the Travel Channel's 'Bizarre Foods With Andrew Zimmern' talks about knives to know, the beauty of schmaltz and why you should order the mussels ...
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