About Us | Global Culinary Project

Vision

To build a globally connected food ecosystem where chefs, producers, and communities work together to strengthen local food systems, preserve cultural identity, and use food as a powerful tool for education, economic growth, and cross-cultural understanding.

Mission

To connect people, cultures, and communities through food by creating programs, partnerships, and experiences that promote culinary education, support local agriculture, and make food systems more accessible, sustainable, and meaningful.

Ethos

Global Culinary Project operates with a clear ethos: food is a powerful system that connects culture, commerce, and community, and we treat it that way.

We bring together deep culinary expertise, strategic insight, and cultural intelligence to move beyond surface-level storytelling and into real impact. Our work bridges the gap between producers and markets, tradition and innovation, and local identity and global opportunity.

We partner with brands, chefs, and institutions that are ready to do more than follow trends. Whether developing concepts, building experiences, or driving market growth, we translate food into influence, revenue, and lasting cultural relevance.

We don’t just celebrate global cuisine...we build the systems that allow it to thrive.

Our Story

We believe food is more than flavor. It’s culture. It’s memory. It’s economic opportunity. It’s community health. It’s identity. The Global Culinary Project was created to reconnect people with the deeper meaning behind the food we cook, share, and experience every day.

In a world where food is often rushed, commoditized, or disconnected from its origins, we believe it still holds the power to bring people together, celebrate culture, and create opportunity.

Our work lives at the intersection of:

Culinary consulting that strengthens restaurant profitability and creativity
Cultural programming that connects people and cuisines across borders
Educational initiatives that build food literacy and confidence in the kitchen
Community engagement that makes cooking exciting, accessible, and inspiring again
Culinary platforms that showcase exceptional ingredients, agriculture, and food brands through meaningful experiences

Whether we are optimizing a restaurant’s menu for stronger margins, designing immersive culinary experiences, partnering with food and agriculture producers, or teaching families how to turn affordable ingredients into nourishing meals, the mission remains the same:

Make food meaningful again.

Meet the Team

Nikki Jackson

Founder, CEO

Nikki Jackson is a global business strategist and marketing leader who brings entrepreneurial grit and diplomatic vision to her role as Founder and CEO of the Global Culinary Project LLC and Nikki Jackson Global LLC. Based in Texas, she drives U.S. strategy and partnerships, bridging public and private sectors to advance social impact and economic opportunity across agriculture and the food & beverage industries. A connector and storyteller at heart, Nikki leads high-profile initiatives like the Flavor Fusion Culinary Showdown, a global platform blending food diplomacy, trade development, and cultural exchange. Her ability to unite government, brands, and producers has positioned Global Culinary Project as a leader in purpose-driven collaboration. With a Master’s in Agriculture from Tarleton State University, Nikki’s career spans continents and industries, from international marketing for the Texas Department of Agriculture, to global business development in the energy sector. Her humanitarian and research work in Iraq and Ethiopia helped establish partnerships and programs focused on sustainable food and water systems. Originally from Tempe, Arizona, Nikki’s early years as a competitive synchronized swimmer and collegiate rodeo athlete shaped her relentless discipline and collaborative leadership style. Today, she continues to champion authenticity, resilience, and impact proving that bold vision can transcend borders and industries.

Chef Saeed Alheraki

Chief Culinary Officer

Born in Daraa, Syria, Chef Saeed Alheraki was raised on fresh, seasonal food sourced directly from local farmers. That early exposure to honest ingredients and traditional cooking shaped his understanding of food at its roots, not as a luxury, but as a way of life. Chef Saeed’s career has taken him across Syria, Asia, the Middle East, the Seychelles, Europe, and South America. Each destination deepened his cultural fluency and expanded his mastery of global cuisine. For him, cooking is not confined to technique; it is a responsibility. He believes chefs play a critical role in preserving cultural identity while building bridges between communities through food. His expertise has led to appearances on television, high-profile catering events attended by celebrities, published cookbooks, and helped him establish a strong digital presence where he shares his story and culinary philosophy. At the heart of his work is a simple belief: food is not merely sustenance, it is art. It is an expression of care, generosity, and connection. The true reward is not just in the dish itself, but in the experience it creates for others. Today, Chef Saeed applies his global perspective to help businesses navigate evolving food trends, strengthen operational performance, and contribute to broader conversations around sustainability and food security. He believes culinary leadership should do more than follow trends, it should help shape a more responsible and resilient food future for farmers, operators, and communities alike.

Because when people understand food more deeply, they value it more, and the communities, cultures, and farmers behind it benefit.

Vision

Mission

Ethos

Our Story

Meet the Team

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