Executive Travel

I’ve taken thousands of people to over 60 countries, mostly trying to change the world for the better.

As a Trip Director at the Gates Foundation, I organized strategic itineraries around the world for Bill Gates, Melinda French Gates, and CEO Mark Suzman. Then I traveled with them to ensure everything went smoothly. I especially enjoyed accompanying Bill across India (at left), learning about maternal health with Melinda in rural Ethiopia, and strategizing in Davos with the foundation executive team.

My travel business organizes similar trips for mid-sized philanthropies, along with unique tours for chefs, artists, and specialists. Wherever I go, I bring long-term connections with local tourism professionals, small business owners, and work with boutique companies.

See a few interesting trips below.

Wayfarer Foundation

Operations Team

My business organized a learning trip for Wayfarer Foundation’s COO, Chief Operating Officer, and operations leads to Guatemala and Colombia to meet grantees. While there, the team built new operations strategies based on conversations with grantees, like updating grant software, streamlining fund disbursements, and adjusting grantee surveys.

Grant managers routinely visit grantees on-site, but this trip provided a unique opportunity to connect broader teams to the mission of the organization.

Rotary

Malaria Treatment in Zambia

Rotary Clubs around the world have been instrumental in polio eradication efforts. Their global civil service volunteer clubs are now focusing on malaria. My travel business organized a strategic trip for board members and funders to meet with stakeholders from Malaria Partners International, World Vision, PATH, and government officials across Zambia to improve testing and treatment availability.

James Beard Chefs

Culinary Exchange in Italy

James Beard award winning chef Peter Merriman is known as the original “locavore”, focused on farm-to-table sustainability. For 25 years, his restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism.

My travel business organized a trip to Piedmont, Italy with Peter and his executive team to learn local techniques from Michelin-starred chefs and local food harvesters. While there, we harvested truffles, made fresh pasta, and tasted wines from local producers that are now being served at restaurants across Hawaii.