I plan my travel around the restaurants I want to try, and I often have to extend my trips — there aren't enough meals in a weekend! My focus is on building my itineraries around unique experiences, like designing a custom cowboy hat at the base of the mountain in Aspen or learning to make traditional tzatziki on the beach in Santorini. It is important to me to build relationships with the locals. This is how I step outside the traditional tourist spots and curate what feels like a VIP experience — whether it is at a Michelin star restaurant or a roadside bratwurst stand.