Angela Tunner is the founder, editor in chief and publisher of EAT LOVE SAVOR® (est 2010) a paper and digital magazine reflecting the sharpened vision of this luxury expert. An essential step for aesthetes and for all those who are eager to learn about the mindset of luxury and those brands in the pursuit of excellence. Creator of the Masterful 100 list, the definitive industry list. EAT LOVE SAVOR® reaches millions of readers on its site.
EAT LOVE SAVOR® online magazine and print on demand bookazines are a timeless mix of inspiration and teaching about true luxury aimed at a niche, largely European wealthy readership. EAT LOVE SAVOR® is named on the Top 5 Luxury Magazines (Notable Consideration) a list that includes Bloomberg and listed in the Top 10 Best Sites for Luxury, a list that includes Louis Vuitton and Dolce and Gabbana; Listed as a top luxury lifestyle magazine to follow 2018, 2019, 2020, 2021 and 2022. Angela has invested over thirty years into independent and passionate study of luxury communications and branding. She has a keen eye for luxury, understands its language, DNA, its essence and continues to study and searches the world for high caliber luxury goods, services and experiences to share with the magazine’s readers. Driven by a passion for education and positivity in media, she takes pride in providing the best timeless, educational and enchanting reading experience possible and content written by luxury industry professionals.
As a seasoned, multi-disciplined professional, is accomplished in a wide variety of fields. In addition to her primary job functions, Tunner’s accomplishments include a nomination for the RBC Women’s Entrepreneurs award; winner of the Women of Excellence Award “Woman of Vision”, winner of a Gourmand World Cookbook award for “Best Easy Recipes” for a cookbook she wrote and published, and the fine dining restaurant she co-owned and operated was the winner of two Wine Spectator Grand Awards.
The human values side of luxury and how it can reconnect us with ourselves
How our approach to food can be used to positively shape relationships and the relationship with ourselves
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