Christie Dietz on Muck Rack

Christie Dietz

Verified
(She/Her)
Germany
As seen in: Yahoo Life, The Guardian, Aol, National Geographic, National Geographic Traveler, Substack, Time Out, Atlas Obscura, Flipboard, Thrillist and
Covers:  Food, travel, wine, wineries, chefs, restaurants, producers, farmers, sustainability, ingredients, culinary traditions, sustainable travel, train travel, Germany, DACH
Award-winning Germany-based food and sustainable travel writer (Nat Geo Traveller, Food & Travel, Pit, Atlas Obscura...) • Intl Coordinator @GuildFoodwriter

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Christie Dietz’s Biography

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Christie Dietz is a freelance food and travel writer from London who has lived in Germany since 2010. Her writing focuses on food and sustainable travel, primarily in Germany and its neighbouring countries.

Christie is a regular contributor to National Geographic Traveller Food magazine, but her work has also been published in publications including Food and Travel, Atlas Obscura, The Guardian, Pit, Time Out, The Spruce Eats and various in-flight magazines. She has updated chapters in two edit…

Christie Dietz’s Journalist Portfolio

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Zurich: a dazzling tribute to all things chocolate

Zurich: a dazzling tribute to all things chocolate

Switzerland has long been famous for its chocolate, from creamy bars as an everyday treat to thick hot chocol…

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On the trail: 15 of the best European food adventures

On the trail: 15 of the best European food adventures

Take a trip along one of Europe's many glorious themed food routes, from a seafood trail on the Swedish coast…

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Five inventive ways to pair Welsh food and drink

Five inventive ways to pair Welsh food and drink

Whether it's a citrussy chardonnay paired with a gooey brie or a pint of rich stout with a plate of plump oys…

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Meet the maker: Katharina Koch, the German butcher championing air-dried sausages

Meet the maker: Katharina Koch, the German butcher championing air-dried sausages

In central Germany, fifth-generation butcher Katharina Koch makes traditional air-dried sausages, but with a …

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The Beauty and Brilliance of Germany's 'Cow Chapels'

The Beauty and Brilliance of Germany's 'Cow Chapels'

"The shape of the interior feels sacred, but it's not. It's where the cows were fed."

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TRAVEL BOOK - The Relais & Chateaux magazine. United by their pursuit of perfection and passion f...

TRAVEL BOOK - The Relais & Chateaux magazine. United by their pursuit of perfection and passion f...

United by their pursuit of perfection and passion for sustainability, Holger Bodendorf, host and chef at Land…

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Articles

The best restaurants in Frankfurt, Germany

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By Christie Dietz Verified
| Cathay Pacific
As a global hub for finance and commerce, Frankfurt is often dismissed as a boring concrete jungle inhabited by grey-suited commuters. But this bustling, multicultural city offers far more than its reputation suggests: not only does it hold a fascinating history, an impressive arts and culture landscape, and a multitude of green spaces, but it also boasts a thriving culinary scene.
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Trending now: in Berlin, people are turning to cemetery cafes for quiet contemplation Original

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By Christie Dietz Verified, Sam Kemp Verified
| National Geographic Traveler Verified
This article was produced by National Geographic Traveller (UK). It’s said that life is a dance with death — but what about sitting down for a coffee with the Grim Reaper? Enter the cemetery cafe. Offering patrons the rare opportunity to sip flat whites in the company of the dearly departed, these surprisingly cosy spots have been cropping up across Berlin with increasing frequency, breathing new life into former crematoriums, funeral parlours and gravediggers’ cottages.
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The hidden European wine region for food-lovers to visit now Original

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By Christie Dietz Verified
| National Geographic Traveler Verified
This article was produced by National Geographic Traveller (UK) “According to the Hungarian system, Tokaj is a city.” So says local guide Márti Szegedi. We’re standing at the end of Tokaj’s modest, meandering main street, flanked by a charming mix of buildings, some painted in gentle pastels with wooden doors and shutters. I spot a tiny chocolate shop, a vending machine selling milk and several storefronts stacked with plastic bottles of local wine.
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See all 108 licensed articles (124 Total)

Interview

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What was your first job as a journalist?

I went straight into freelancing!

How do you prefer to be pitched on stories?

By email

What story are you most proud of writing or working on?

My white asparagus feature for National Geographic Traveller Food UK.

Awards

IACP Awards

2019 - Culinary Travel Writing

International Association of Culinary Professionals' 2019 Food Writing Awards

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