Meet the team

Anna Juhl

Anna grew up in Iowa enjoying the traditional foods of her Czech, German and Swedish ancestors.  Her parents took her on nontraditional vacation adventures that were far off the beaten path fueling her passion for travel.  Her love of quality food and hospitality inspired her to create and manage the family business - Juhl Haus Market & Café - a food destination in Salt Lake City for which she sourced the finest cheeses and other artisanal foods from European and American producers to share with her customers and chefs. 

Combining her hospitable personality with her zeal for travel, Cheese Journeys was launched in 2013. Anna and her team focus on working with the world's best artisan cheesemakers and wine producers to offer travelers a unique backdoor opportunity to visit their creameries and alpage herds, walk their vineyards, and dine at their tables. Cooking demonstrations, cheese pairing classes, and sumptuous meals prepared by Cheese Journeys’ private chefs add to each unique tour.

When Anna first traveled to Europe to meet legendary cheese producers, it was life changing and she wanted to be able to share this experience with others. She has been able to connect with like-minded travelers and has grown Cheese Journeys over the past ten years from three tours a year to eight! Her mission is to continue to curate new itineraries, expand her team of fun, international experts, while uncovering interesting cheesemaking stories- all in beautiful locations, while staying in unique chateau accommodations across Europe – a signature of the ultimate Cheese Journey.

@cheesejourneys

Tenaya Darlington 

Tenaya Darlington (a.k.a. Madame Fromage) is an award-winning educator, author, and content creator who has worked with Cheese Journeys since its inception. She runs many of our tastings, teaches food photography workshops to guests, and often hosts happy hour!

Her most recent book is Madame Fromage's Adventures in Cheese. She is also the author of DiBruno Bros. House of Cheese and co-author of The New Cocktail Hour, TCM's Movie Night Menus, and Booze & Vinyl.

By day, Tenaya serves as an English professor at Saint Joseph's University in Philadelphia; by night, she often hosts workshops on pairing cheese with wine, beer and cocktails. Tenaya is also Cheese Director for the Tria group of restaurants in Philadelphia.

@mmefromage

www.tenaya-darlington.com

Milo Waterfield

Milo has been in and out of restaurant kitchens since before he can remember. He grew up near Canterbury, Kent - “the garden of England” - where his father was chef/patron of The Wife of Bath in Wye and later Waterfield's in Canterbury as well as a winemaker, with a small vineyard on their farm property.

Milo's twin passions are food and graphic art. As a young man, he spent several years working in restaurants, training on the job as a chef at a seafood restaurant in Cornwall and later as a cocktail bartender in London's Soho. He continued to draw constantly in his spare time and eventually decided to study animation, attaining a Masters in Animation at the Royal College of Art and going on to build a successful career as an animator. Milo often has one eye on the kitchen in his graphic work, as is evident in his short films Lobster Club, Plat du Jour and Nightcap as well as a series of commissioned posters for an annual Fête du vin in France.

Alongside continuing to be an enthusiastic home cook, Milo gladly returns to the professional kitchen when he can, more recently in stints on the Kentish coast at a Neapolitan restaurant and an independent café, where he created a short daily seasonal menu, alongside café staples. He has been travelling with Cheese Journeys since 2015, as Sylvain's right-hand man in the kitchen and is never happier than when he has a stock or bourride simmering away, while preparing the finest ingredients for discerning guests.

@milo.waterfield

Patrick McGuigan

Patrick McGuigan is a British cheese writer, who contributes to titles including The Telegraph, Delicious and BBC Radio 4's The Food Programme, among many others.

He has travelled from the Swiss Alps to the pastures of Vermont in search of good cheese stories, interviewing the world's best makers, affineurs and cheesemongers on the way. His first book, The Philosophy of Cheese, was published by The British Library in 2020, and he is currently working on a second, which will be published in 2023.

On top of writing, Patrick talks about cheese for a living. He hosts regular classes and events, including cheese tastings on the Eurostar train from London to Paris (surely the world's only 300km-an-hour cheese talk beneath the sea). He also runs cheesemonger training courses at the Guild of Fine Food and teaches the Academy of Cheese qualification.

A member of the Guilde Internationale des Fromagers, Patrick is a super jury judge at the World Cheese Awards and the co-founder of the British Cheese Weekender - an online festival, which was backed by HRH The Prince of Wales.

When he's not spreading the word on curd, Patrick lives in Brighton with his wife and two sons, where he runs in the hills, swims in the sea and champions the city's amazing independent restaurants.

He is also a keen wine student, successfully taking the WSET Level 3 qualification in 2021 and hosting tours at a local vineyard. If you're looking for advice on killer cheese and wine matches, Patrick is your man!

@patrickmcguigan1

www.thecheeselifebook.com

Camilla Bojsen-Møller

The only cheese blogger in Denmark, Camilla Bojsen-Møller has been blogging about cheese in Danish since 2012 (www.ostesnak.dk), while deciding to offer her prose in English in early 2019 (www.cheesetalks.com).

Being Danish, you would think she grew up on Danish blue and Havarti, but sadly she didn’t like cheese at all! It took a job at a cheese company and especially a visit to the Roquefort caves in France to change that. 

“In the dark and damp cave with the intense odor from all the maturing cheeses, I was overwhelmed with the passion of the cheesemaker who was incredibly proud of his cheeses. I knew right there that this was a story I wanted to tell,” remembers Camilla.

After many more visits to cheesemakers throughout Europe and twenty years with a marketing and communication job with cheese companies, Camilla now works on her own as a ‘cheese communicator’ and has dedicated her professional life to sharing the good stories about cheese and the people behind them.

In 2015, Camilla wrote a cookbook with recipes and stories about European cheeses (currently only available in Danish).

@ostesnak_cheesetalks

Facebook: /cheesetalks

Robert Springer

Robert Springer is the owner and executive chef of Chef Springer Catering, based on Long Island, NY.

A successful insurance agent for over 20 years, Rob has simultaneously followed his more artistic side down a culinary path for close to a decade. While self-taught, he has had the privilege of working alongside several of Long Island’s best chefs to learn fundamental cooking techniques. This experience, together with his extensive travel to some of the best food destinations in the world, led Rob to create his private chef business in 2018, playing off his diverse palate and understanding of regional cooking and products.

Having traveled with Cheese Journeys as a guest for several years, Chef Springer is now joining the culinary team on some of its upcoming adventures in 2022. Published and cited in many print and online publications for his recipes, culinary advice, and cooking methods, Rob is excited to share his knowledge and expertise with Cheese Journeys travelers.

@chefrobertspringer

Winter Caplanson

Winter is an accomplished magazine photographer, with numerous covers and featured images in publications from Yankee Magazine, to Cheese Connoisseur, Edible Manhattan, and Country Living. She’s best known for her iconic photos of farm, food, and handcraft. She’s photographed renowned chefs including René Redzepi and Jacques Pépin and in 2020, her work earned a Society of Professional Journalists Excellence in Journalism first place award."

@newenglandfoodandfarm

www.newenglandfoodandfarm.com

Mike Geno

Mike Geno is a Philadelphia-based artist who is known for, among various food subjects, still-life paintings of cheese which he calls "cheese portraits." In addition to working as a full-time artist - he’s painted nearly 400 cheese portraits! - he also teaches art at Drexel University.

His creative connection with cheesemakers and cheesemongers has allowed him to build an archive which visually honors the artisan food producers, acting as an homage to their art. Painting cheese - and other foods - helps connect his audience to a greater community with strong feelings about the food they relate to.

Mike has exhibited nationally and internationally, and has been featured in publications and television & radio interviews around the world, including: The New York Times, Culture Magazine, The Food Seen, Cutting the Curd, Cheese Connoisseur, Vice Magazine, Food Network Magazine, Cooking Lite, The Globe and Mail (Canada), Esquire (Spain), and CBS 3-Philadelphia, to name a few.

Mike has joined various Cheese Journeys tours during which travelers have enjoyed the opportunity to learn how to paint the very cheeses experienced on the tour. These one-on-one classes not only offer us a chance to create our very own cheese portraits as the ultimate remembrance, but they also provide another way to further connect with the most delicious models.

@mikegenostudio

www.mikegeno.com

John Juhl

John grew up on an Iowa farm, in a German/Danish family, milking 22 cows whose milk went exclusively to make cheese.  He developed a love of fresh, local food at his mother’s table where essentially all ingredients were produced on the farm and his mother planned her menus around home-made pies.

John read Henry David Thoreau’s Walden as a teenager and was impacted by “Not till we are completely lost, or turned around, do we appreciate the vastness and strangeness of nature”.  His greatest passion in life is to wander through mountains, forests, and cities to observe things that he hasn’t seen before.  He has never been lost; he has just found new ways of getting home!  He spent 27 years as a National Bank Examiner working for the Office of the Comptroller of the Currency regulating the nation’s largest banks while traveling and working in 39 states and three foreign countries. 

His life was irrevocably changed by visits to the Roquefort caves, Georgio Cravero’s home, and the Cathedral of Comte.  The incredible flavors of artisan cheese, and the astonishing stories of the people who produce them, continue to motivate him to explore their world.

John supported Cheese Journeys behind the scenes for ten years prior to retiring in October 2023.  He now works with his wife, Anna, managing finances, scouting new locations, and helping to develop new tours for Cheese Journeys!

Sylvain Jamois

Sylvain grew up in the Alsace-Lorraine region of France, spending time at his grandmother's traditional French bistro where she taught him to taste and experience food, and entrusted him with vinaigrette-making duties at age six!

A family move to the south of France introduced him to new flavors and an abundance of fresh seafood, fruits and vegetables. There, he was exposed not only to southern Spanish, Italian, and southern French cuisine, but also to merguez, rose petals, and other scents and spices of North African cuisine.

A move to London coincided with a part-time position at the legendary Neal’s Yard Dairy, where Sylvain immersed himself in the world of artisan cheese. Simultaneously, he was back on the restaurant scene, rising to head chef as he prepared Spanish and Muslim Mediterranean cuisine. 

 With so much food culture and cooking experience under his belt, Sylvain eventually started his own catering company, providing for weddings, private parties and other events in the homes of A-list celebrities and artists in London.

 Sylvain has been Cheese Journeys' chef and culinary educator for our European trips since 2014. He specializes in preparing regional dishes using locally sourced produce and ingredients - a signature part of the Cheese Journeys experience. Sylvain's friendly and personable teaching style has also made his Cheese Journeys cooking classes a highlight of our tours!

In his free time, Sylvain works with food education programs in the London area, teaching young people the lost art of cooking.

@sylvain_jamois

Jilly Sitch

Jilly is an artisan cheese champion and advocate for the fine food and drink sector with over 45 years of experience in bespoke hospitality, catering, and events.

 Jilly inherited her love of fine food from her grandmother who was a head chef at a private estate in Southwest England.  It was Jilly’s first management role at a French restaurant that introduced her to international cuisine and speciality cheese, this interest was heightened when she moved to South Africa to run a restaurant group for five years.

 On returning to the UK and raising her three children, Jilly fully immersed herself in the world of cheese and took on the role of General Manager at Turnbull’s, an award-winning cheesemonger. During her ten-year tenure, Jilly managed established events and took on new initiatives such as The Shaftesbury Food Festival and The Gold Hill cheese race. She also became a judge at the Great Taste and World Cheese Awards, both organized under The Guild of Fine Food and internationally recognized.

 Jilly then diversified into teaching and ran The School of Fine Food - the educational arm of The Guild of Fine Food - as Training and Events Manager, where she traveled across the UK teaching management, counter, and retail teams how to run a successful store. Additionally, Jilly led a team to orchestrate and execute the Great Taste and World Cheese Awards and was also part of the team to establish the Academy of Cheese in the UK, inspired by the Certified Cheese Professional qualification run by the American Cheese Society.

 A monthly column in the trade publication Fine Food Digest was the perfect medium for Jilly to iterate and educate on the importance of food aesthetics and etiquette. “We eat with our eyes – and this informs what and how we consume, and what we want to learn more about, be it over the counter, off the shelf, or on the table,” Jilly notes.

 Today, Jilly upholds the same passion and professionalism for fine food education and hospitality.  Having spent her career on her own “cheese journey,” she loves nothing more than passing on her knowledge to fellow cheese enthusiasts across trade and consumer sectors.

@jillysitch_

Jennifer Greco

Jennifer Greco is a French cheese educator, culinary tour guide and food writer based in Paris. Since moving to France over two decades ago, she has steadily been tasting her way through each and every cheese produced in France. To date, she has tasted almost 500 of the approximately 1600-2000 French cheeses.

She offers entertaining and educational French cheese and wine experiences in Paris, both privately and with small tour companies, and enjoys guiding fellow food lovers on tastings in neighborhoods throughout the city.

She writes about regional French cheeses on her blog, Chez Loulou and for The Cheese Professor. You can also find her on Facebook and Instagram.

@chezlouloufrance

www.chezlouloufrance.blogspot.com

Teresa Kaufman 

“’Born to cook’ was my motto as a child growing up in France back in the sixties,’’ declares Teresa Kaufman, a former professional Alpine rock climber, now photo-journalist, and forever foodie.

‘’The camera became my tool to get into the kitchens of great chefs, starting with the Plaza Hotel in NYC,’’ she remembers.

Teresa loves to tell and illustrate behind-the-scenes stories of farm to table, highlighting the many producers of fine cheese, wine, and traditional fare she has met over the years. Her subjects are shepherds, breeders, gardeners, cheesemakers, grape growers, bread makers and local chefs. Her photographs have been featured in numerous publications in France and England.

Teresa’s classic black and white photography book, “Therese et Ses Deux Frères,” is an intimate glimpse of traditional mountain lifestyle in the Alps with her two brothers.

While born and raised in the States, Teresa has lived in the bustling town of Chamonix, France - renowned for its great skiing - for decades where she continues to guide people behind the scenes to discover, meet, taste, and photograph all that makes up the uniqueness of this region’s gastronomy.

Acting as Anna’s eyes and ears on the ground in France, Teresa has been elemental in scouting and sourcing “off the grid” cheesemakers and other remote, unique experiences for Anna to share with her Cheese Journeys’ guests.

@teresakaufmanphotography

www.teresakaufman.com

Hanna Shaps

Hanna is French-American and passionate about cheese and local products. Having grown up on a vineyard in Charlottesville, Virginia, it was only natural that life would one day bring her to France.

After a cheese making experience in Trieste, Italy, Hanna decided to leave her job in finance and pursue a career in cheese. She first worked for a large cheese retailer in the US before taking advantage of her dual-citizenship and making the move to Beaune, Burgundy. She spent time at the esteemed Alain Hess cheese shop as a cheese monger - meeting producers and experiencing the local gastronomy whenever possible.

She left Alain Hess to manage her father's winery - Maison Shaps in Meursault, where she currently offers cheese and wine pairings which showcase the rich diversity of the region's cheeses and explains how they pair with her family's wines. Hanna is looking forward to accompanying Cheese Journeys as they discover Burgundy !