Contributions & Credits
We are proud to have some of the top brands and most recognized names in the food, restaurant and dining business sectors share their insight, news, updates and announcements with our audience of gourmets and gourmands enthuthiast, fine dining lovers, chefs, professionals, editors, journalists, investors and business partners.
Contributors provide valuable insights from both a Business-to-Business (B2B) and Business-to-Consumer (B2C) perspective helping us truly create a exceptional online experience.
Content to contribute or a simple comment or suggestion, please send your message to firstname.lastname@example.org or directly to one of the editors listed below, please use the following format: firstname.lastname(at)top25world(dot)com
- Alex Born, Editorial Director
- Tanja Keller, Chief Content Officer
- Mateo Escalante, Audience Engagement Editor
- Laure Dubois, Creative Director
- Nicole Lim, Media Relations, Travelindex Group
If you are interested in becoming a regular contributor and/or syndicating your news with us, please send a message to: email@example.com (inlcude: full name, detailed contact information and website, blog or newsroom link).
We wish to thank all those contributing to TOP25Restaurants.com; all our partners, all the advertisers and visitors who give us their confidence; all our friends in the restaurant, fine dining, wine, drinks and hospitality industry worldwide for their assistance and support, and of course, our team who has generously dedicated their time and energies to creating TOP25Restaurants.com
Letters to the Editor
TOP25Restaurants.com welcomes your comments and suggestions. When sending emails to us, please state in the subject line of your message which listing, article or column prompted your response. Email to: firstname.lastname@example.org
All letters and email messages, including the full content and attachments become property, with full rights, of Travelindex Group and are subject to editing. We regret that we cannot answer all letters individually.
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