Rebecca Gordon

Rebecca is a member of the Destination Development team at the Culinary Tourism Alliance. Much of her work focuses on training businesses and tourism organizations. She has led the delivery of several programs, including Culinary & Agritourism READI, Taste of Place Leadership Program, and Best Practice Missions. You’ll often find Rebecca involved in CTA’s workshops sharing opportunities to grow culinary and agritourism. Rebecca has also played a key role in projects such as Canada’s Culinary & Agritourism Action Plan, Saskatchewan and Manitoba’s Field to Fork Agritourism Corridor, the Ontario Craft Cider Trail, and the Alberta Ice Cream Ale Trail.

Rebecca fell in love with the tourism industry during her first restaurant job at a cidery in her hometown of Caledon. There, she was part of a team that developed the cidery’s local food program. Sharing stories with visitors and seeing their genuine excitement in the food program sparked her passion for creating memorable, welcoming guest experiences. Her many years of working in the restaurant industry taught her the value of surprising and delighting guests, and she brings that same spirit of hospitality and creativity into every project she works on today.

Rebecca is an avid supporter and champion of local food. Throughout her career, Rebecca has worked at a variety of Feast On® certified restaurants and she has also worked with organizations like Food Day Canada, Slow Food Canada, and the University of Guelph to help put Canadian food on the map. 

Rebecca holds a Master of Science degree in Tourism and Hospitality Management from the University of Guelph.  Over the last decade she has led a variety of tourism research projects which have been published in academic journals, cited in national news pieces, and presented to government leaders. 

Outside of work Rebecca can be found visiting farmers’ markets, open water swimming, watching tennis and cooking.