Georgia’s passion for good food began at an early age, on a boulder by the side of a creek as she caught her trout for breakfast. Her great-aunt could name every photosynthetic organism on the land on which she was raised; her grandmother made meatloaf, balsamic vinaigrette and egg dip with an intoxicating savoir-faire; her father raises honeybees and quince trees with the care typically devoted to a newborn; and her mother instilled in her the lifelong effects of whole foods on the body.

After Wellesley and Harvard -- and a brief stint on Wall Street -- she decided to leave the cubicle world behind and enrolled in the French Culinary Institute in New York City. Upon graduating at the top of her class, she worked in two of America’s best restaurants, Gramercy Tavern and Blue Hill at Stone Barns, as well as in one of the premier destination restaurants in Provence, France, La Chassagnette. It was there that she decided it was time to really get at the heart of where our food comes from and head to the source -- Mother Nature. She bought a shotgun and set her sites on the cutting edge of culinary creativity intent on pushing the boundaries of American gastronomy.

Her new book, “Food Heroes” will be coming out from Harry N. Abrams Press next year. She currently roams the world, tasting good food and meeting the good people who make it. In any given city, on any given day, you can find her posted up in a café with her laptop and a glass of rosé.