English‑language writing for Swiss gastronomy and tourism

I provide English‑language writing, editing and recipe development for Swiss gastronomy and tourism. My work combines cultural insight with linguistic precision, helping chefs, artisanal food producers, destinations and organizations reach global readers with authenticity.

About me:

I’m Heddi Nieuwsma—an American food writer, award-winning cookbook author and recipe developer based in Switzerland. From my home between the Jura foothills and Lake Neuchâtel, I explore this country’s diverse culinary traditions and the stories behind the people and places that shape them.

Known for my thorough, approachable style, I specialize in regional dishes, restaurants, seasonal home cooking and local ingredients. My work celebrates everyday Swiss cuisine, blending clear instruction with a deep appreciation for geography, history and culture. When not in the kitchen (nor running or hiking), I’m traveling around the country researching food history, visiting artisanal producers and sharing my discoveries through writing and photography.

I offer a range of writing and editorial services tailored to the needs of Switzerland’s culinary and tourism sectors.

My services:

• ghostwriting for cookbooks, culinary guidebooks and other long‑form projects
• freelance food and travel journalism
• recipe development for brands, publications and cookbooks
• content creation and social media for culinary and tourism clients
• copywriting for restaurants, destinations and food producers
• editing and proofreading for manuscripts, websites and marketing materials

Potential clients:

Chefs, restaurants, artisanal food producers, tourism offices, cultural destinations and culinary organizations across Switzerland—as well as magazines, newspapers, and online media.

Why work with me:

• Native American English speaker and French speaker (niveau B2) based in Switzerland
• Deep knowledge of Swiss gastronomy and travel, especially by public transportation
• Experience with chefs, restaurants, regional food producers and tourism offices
• Reliable, professional, research‑driven and collaborative

Featured projects:

• Heddi’s Kulinarium, Die Zeit – Monthly column (since May 2025)
• Swiss Recipes by Cuisine Helvetica via Substack (since April 2025)
• One of 10 “Food Insiders” for Lausanne’s Guide Délicieux (2004-2006)
• “Il St. Moritz Gourmet Festival ha festeggiato 30 anni,” RSI Food, February 2024.
• My three Swiss cookbooks: Swiss Bread (2020), Sweet + Swiss (2022) and Swiss Suppers (2024), available in English, French and German via Helvetiq

For more examples of my work, you can review my full portfolio.

How I work:

I take on a limited number of clients to ensure a thoughtful, attentive collaboration. Rates vary by project scope, and I’m happy to discuss details after an initial conversation.

To inquire: cuisinehelvetica@gmail.com or via Linkedin