Rachel Dube is a Contributor at various esteemed publications. She specializes in travel and beauty writing, with a focus on hospitality, restaurants, and consumer travel, often exploring luxury accommodations and adventure destinations. Her work has been featured in notable outlets such as Hemispheres, Teen Vogue, Forbes, and Condé Nast Traveler.
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Rachel's focus is on promoting and reviewing luxury travel destinations, hotels, beauty products, and fashion. She appears to be interested in covering unique experiences and high-end products that cater to a sophisticated audience.
If you have information about new luxury travel destinations or boutique hotels with unique features or promotions, it may catch Rachel's attention. Additionally, if you represent a brand offering upscale beauty products or fashion items with an interesting angle or story behind them, she might be open to your pitches.
Given her emphasis on promotional deals and reviews of luxurious offerings within the house & home category as well as beauty & fashion topics, tailor your pitches accordingly for the best chance of gaining her interest.
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From open-fire Cretan cooking to garden-to-table ingredients, the resort is redefining what it means to dine on a Greek island.
The group is turning the Dubai success story into a worldwide lifestyle empire with a soon-to-open restaurant in Miami.
The Miami Grand Prix has cemented itself as one of the most coveted weekends on the Formula 1 calendar despite the fact that it’s a relatively new addition.
Trèsind is the brand behind Trèsind Studio in Dubai, which holds three Michelin stars and consistently appears on lists of the world's best restaurants.
Andre Sakhai is not a chef. He has never worked a line and never staged a dish in a Michelin-starred kitchen.
There's a version of Ibiza that gets written about constantly with clubs, DJs and parties that seem to go on all night.
London in summer is a different city entirely. A wave of new restaurant openings, seasonal collaborations and one-night-only experiences created especially for summer are all anyone can talk about.
There is a dish at Baraabaru that guests request before they even arrive. The Dal Makhani takes 48 hours to make.
After more than a decade of perfecting itself across Paris, London, Milan, Madrid and beyond, Big Mamma is debuting in the United States.
Formula 1, which has spent the last several years attracting exactly that demographic, has become one of the most demanding tests of what hospitality can actually deliver.
