Gemma Z Price

Journalist, copywriter, content creator

San Francisco/Saigon

Gemma Z Price

Lifestyle, Travel, Food & Drinks, Fashion, Design


The Bold Future of Caviar

California farms, which make about 80 percent of U.S. caviar, have a long history of sturgeon conservation and land stewardship. Sterling Caviar, which pioneered land-based farming of California’s white sturgeon, hasn’t removed any brood stock from the wild since the 1990s and has replaced every fish taken.
WSJ. Magazine Link to Story

Socially-Distanced Food For The Soul

As Singapore bans all social gatherings this week as we work to flatten the COVID-19 curve, many culinary professionals predict that of the businesses shuttered to dine-in guests during the crisis, many — perhaps up to 90 percent — will never reopen. But there’s also some uplifting news. As people around the world continue to support local restaurants pivoting to takeout and delivery to stay afloat, many chefs are also trying to support those affected by the crisis.
Apical Link to Story

This Modern Winery Is Where Italy's Most Expensive Wine Is Produced

Looking up at Masseto Hill, a tiny protrusion amid the green and terracotta hues of the Tuscan landscape, it seems almost impossible that its seven-hectare vineyard could conceal a modern winery where Italy’s most expensive wine is produced. The “unicorn” Tuscan merlot in question is now made entirely on—and deep within—the tiny hill of rare blue clay which distinguishes its wines.
Departures Magazine Link to Story

Beef: It’s What’s For Dinner. All Ten Courses.

“We really showed that [wagyu] is a full, a full round ingredient, rather than just this luxury fatty beef on a plate for once course,” he says. Wagyu is revered in the beef industry for its lacelike, marbled intramuscular fat. The marbling gives the meat its buttery, melt-in-the-mouth texture—and propels its cows to fetch up to $20,000 or more at auction in Japan, Zimmerman says.
WSJ. Magazine Link to Story

Where to find the world's best bread

San Francisco’s tradition of making sourdough dates back to the mid-1800s gold rush, when bakeries crafting bread to Italian and French recipes were perplexed to find their loaves had a sour taste and kept for longer – qualities the miners appreciated during long prospecting trips. Later, it was discovered the bread’s distinctive flavour was due to ambient lactic-acid-producing bacteria, subsequently named L. sanfranciscensis after the city. A number of SF bakeries bake fantastic sourdough daily, but you’ll find one of the best at Chad Robertson and Elisabeth Prueitt’s Tartine ( in the Mission district. Tartine’s Country wild yeast levain - its signature loaf - has a craggy, blistered auburn crust which shatters as you bite in, yielding a soft, airy texture and pearlescent crumb.
The Telegraph Link to Story

Party On: California’s Sustainable Food and Fashion Scenes Converge on Angel Island

Local thought leaders convened for a one-of-a-kind dinner and discussion on the future of their industries. On Wednesday, Sept. 11, supporters of the slow food and slow fashion movements — including the brains behind some of California’s most beloved brands and restaurants — gathered at Angel Island State Park in San Francisco Bay for an evening of thoughtful conversation surrounding sustainability.
C California Style Link to Story

Inside S.F.’s New Rustic Jewish-Italian-Californian Neighborhood Gem

At Che Fico, chef David Nayfeld returns to his roots to buck trends, break rules, and bring Jewish-Italian food to the fore.
Food & Wine Link to Story

This Northern Style Capital Is Having a Major Moment

Set against a stunning natural backdrop, Reykjavík is awash with new design-forward hotels, restaurants, and shops.
Architectural Digest Link to Story

Noma Under the Bridge: What does pop-up reveal? | CNN Travel

When chef René Redzepi announced his revolutionary Danish restaurant Noma would be staging a pop-up under a Copenhagen bridge, the excitement was inevitable. Not only was it a chance to sample the team's cooking on home turf, but it might also offer some hints about Noma 2.0, the much-anticipated new version of the restaurant, which opens in February 2018. Link to Story

Astronaut Food: Shrimp Cocktail, Kale, and… Pizza Hut?

Extraterrestrial dining has come a long way since John Glenn, the first American to eat in space, consumed a tube of apple sauce aboard Friendship 7 in 1962. “We like to think that food is the currency of choice in space,” says International Space Station Food System Manager Ryan Dowdy, when I join him in JSC’s taste test kitchen during NASA’s 50th anniversary of the Moon landing celebration.
Apical Link to Story

The Fish Industry Is Plagued by Poor Quality and Fraud. One Chef Is Working to Combat It

IT’S NOT EVERY day that a fishing boat packed with live halibut parks in the middle of a busy San Francisco street. But since chef Joshua Skenes, of three-Michelin-star restaurant Saison, began working with a local fisherman named Mike 18 months ago, it’s become a more common sight, with kitchen staff regularly maneuvering 50 pounds of live fish into the restaurant’s tanks.
WSJ. magazine Link to Story

Devouring HCMC's An Phu

Secluded frome the bustle of Vietnam's largest city, this leafy enclave on the banks of the Saigon River is quietly upping its culinary credentials.
Departures Link to Story


Gemma Z Price

Since 2005, I've lived in different cities in Japan, Australia and Vietnam. Now based between San Francisco and Saigon, I cover tech, style, food and travel for over 100 international titles and develop branded content, PR and copy for my clients.

My outlets include:

Elle, Virgin Voyeur, Masterchef, Delicious, WISH, International Traveller, Qantas Insider, Jetstar, Voyages, Sydney Morning Herald, Holidays for Couples. Luxury Magazine, The Australian, RACQ, Get Up and Go, Discover, TNT, 3DWorld

Globe Magazine

Globe and Mail, Grand Luxury Travel, Dreamscapes

Conde Nast Traveller


TIME,, WSJ, LUXE Guides, The Peak, Business Traveller, Elite Traveler, Jetsetter, Discovery (Cathay Pacific), Action Asia, AsiaSpa, Silkroads, Prestige, South China Morning Post & SCMP Post Magazine, Asia Pacific Boating, CNN Go/ CNN Traveller, HK Tatler

Conde Nast Traveller

Destinasian, Travelite

Irish Times





Mabuhay, Smile (Cebu Pacific)

Robb Report, Apical, Priority, Prestige, Food & Travel, Silverkris, Silkwinds, The Peak, Club 21, Time Out, Tiger Tales (Tiger Airways), Fah Thai (Bangkok Airways), Sarika (Siem Reap Airways), catalog, Jetstar, Wedding and Travel, Frequent Traveller, Straits Times, Jetstar Asia

Conde Nast Traveller

Travel & Leisure, Lifestyle & Travel, Thai Tatler, Robb Report, Bangkok Post, Sawasdee (Thai Airlines), Property Report Asia

Conde Nast Traveller

Robb Report, Deluxe Property, Luxury Guide, Heritage, Asialife, Citylife, The Guide, East & West, Time Out, The Word, Ying & Yang, Saigon Guide

The National, Conde Nast Traveller

FT Weekend, Nat Geo Traveller, Sphere, Elle, Tatler, CNN Traveller, Conde Nast Traveller, Wallpaper*, The Sunday Times, The Independent, UltraTravel, World of Fine Wine, Traveller Magazine, Brides, International Travel Insurance Journal, Oryx, Food & Travel, The Guardian, Wedding and Travel, The Telegraph, Country & Town House, High Life

WSJ, WSJ Magazine, Vogue, W Magazine, WWD, Food & Wine, USA Today, Robb Report, Afar, Departures, T Magazine, Architectural Digest, The Lily @ Washington Post, Cadillac, LA Times, C Magazine, Four Seasons Magazine, Business Traveler, Business Jet Traveler, Somm Journal, GuildSomm, Westways, Christian Science Monitor,


Snapchat: gemmazprice


  • consulting
  • journalism
  • content creation
  • copywriting
  • editorial
  • PR
  • press releases
  • newsletters
  • editing
  • fact checking
  • proofing
  • copy editing
  • proof reading
  • blogging
  • advertising
  • creative writing
  • marketing
  • communications
  • web content
  • media relations
  • corporate websites
  • corporate blog sites
  • digital media
  • international communications
  • social media