From Plates to Places

A Chat with a Food and Travel Writer Gabrielle Relish

What inspired you to become a travel and food writer?

Travel and food expose you to new cultures, open your mind, and create memories that last a lifetime. For me, they make life richer, which is why I try to have as many food and travel experiences as possible. Travel writing helps make that possible.

Additionally, writing opens the door to meeting people you might never have met otherwise. For example, through my Substack, The Relisher, I’ve had the opportunity to meet—and continue to meet—some of the world’s top chefs. This has been incredibly fulfilling for me.

What is the most memorable travel experience you have had?

I absolutely adore hotels—for me, they are a conduit to incredibly special memories that thrill all of the senses. The Bulgari Resort in Bali, Indonesia had been at the top of my list for years, so I chose it for my honeymoon.

There’s something about Bali that’s hard to put into words—a unique combination of its incredible natural beauty and the spirituality of Balinese Hinduism that makes it truly special in my eyes.

The hotel is perched on a cliff, with powerful and breathtaking views from every corner of the property. As part of the Bulgari brand (the renowned Italian jewelry house), every detail—from the style and character to the facilities (the pool, spa, and private beach club are to die for), the food, and the level of service—is absolutely impeccable. And as a fun bonus, the toiletries are, of course, Bulgari.

What particularly stood out to me, though, was the exceptional level of service. I’ve stayed at quite a few high-end hotels, but I’ve never experienced anything like the attention to detail at Bulgari Bali. For example, the restaurant by the pool made us dishes that weren’t on the menu, and the staff noticed how much I enjoyed Balinese honey. Upon our departure, the restaurant gifted me two jars of this honey to take home, pre-wrapped for air travel.

We spent three nights and four full days there, and we didn’t leave the hotel once. We didn’t want to spend a single minute away from it.

Favorite travel story?

I’ve been searching for a phenomenal chef to feature in The Relisher’s Tokyo edition for a really long time, and I think my interview with local, two-Michelin-starred chef Lionel Beccat of Esquisse is my best article of all time. It made me want to book a trip to Tokyo immediately.

It’s not only a look into his personal favorite Tokyo restaurants and must-visit spots for first-time Tokyo travelers (all of which are actually bookable—a rarity in Japan, where many restaurants require reservations at least a year in advance), but also a fascinating exploration of Japanese culture through food.

Where is one place you think everyone should visit in their lifetime?

Paris. I truly believe it’s where you can experience the best food in the world—and I’m not just talking about Michelin stars or fine dining.

In fact, whenever I interview chefs, I always ask them about their favorite city and their top three restaurants in the world. The answer is almost always Paris—and at least one of those restaurants is in Paris.

Beyond the food, the city itself is breathtaking, with every corner of Paris overflowing with beauty. As a hotel enthusiast, I’m especially drawn to its blend of French chicness and luxury, which is why Paris is home to some of the best hotels in the world. Staying at the legendary Plaza Athénée is on my bucket list. For me, a stay at one of these Parisian iconic hotels is a once-in-a-lifetime experience.

What is the perfect holiday destination?

Italy. You can visit Italy over and over again and have a unique experience each time, as there are so many different regions to explore—and I think that’s really special. Plus, you can visit most regions at almost any time of the year.

I also believe Italy is one of the best destinations for families traveling with kids. The travel distances within the country are short, making it convenient, and the food is perfectly suited for children.

I’m in the process of writing a book. I’m curious about your writing process, and how you reflect on your own experiences.

I have three elements that I keep in mind when I’m writing:

1. I strive to create interviews that are incredibly personal—where you feel as though you’re actually speaking to the chef.

2. I focus on crafting stories that provide the reader with actionable value.

3. I aim to write stories that you cannot find anywhere else.