Nico Dingemans is the owner of Hospitality in Health (HIH). His expertise in Sustainable Gastronomy and Culinary Tourism has developed over 25 years of hospitality experience across seven countries, as a hotelier, executive search consultant, and food writer. He authored three "From Farm to Fork" books.

His operational experience is rooted in F&B leadership roles at five-star hotels in Indonesia, Belgium, the USA, Egypt, the Netherlands, and Curaçao. Over the past decade, he has collaborated with more than 60 Michelin-starred and sustainability chefs from twelve countries, contributing to Nico’s conferences, chef collaborations, culinary tours, and books to promote Sustainable Gastronomy.