Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan. She has cooked at Jean Georges, The Fat Duck, and Tabla, and is the former editor of Art Culinaire Magazine. Her cookbooks include “Cuba! Recipes and Stories From a Cuban Kitchen,” “North: The New Nordic Cuisine of Iceland,” which won the 2015 IACP Judge’s Choice Award, and the James Beard nominated cookbook, “Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants.” She is writing a cookbook to be published in 2022 for W.W. Norton profiling the food traditions of monasteries, temples, mosques, and synagogues around the world, and her cookbook with chef Maneet Chauhan, “Chaat,” profiles the cuisine of India via an epic train journey throughout the country. She writes for Travel + Leisure, Saveur, Food & Wine, The Wall Street Journal, and VICE. She is the author of JodyEddy.com, leads culinary trend tours for food and beverage corporations in Iceland, Peru, Mexico, Ireland, and Cuba, and is the vice president of marketing, partnerships and events at Hop Springs, an 85-acre agritourism destination in Nashville.