Renowned agent Jonathan Phang, began his career three decades ago, managing some of the world’s most influential fashion models and photographers, including Jerry Hall, Naomi Campbell, Tyra Banks and Liv Tyler.

Before long, Jonathan’s experience led him to become a much coveted industry expert on television. He then landed a role as a judge on the hit show Britain’s Next Top Model.  His no nonsense, straight talking, yet caring approachwas instantly popular and Phang remained with the show for three seasons; before leaving to present and mentor on BBC3’s ground breaking show, Britain’s Missing Top Model.  The show gained critical acclaim and won the RADAR Media Award for Best Factual Programming.

In 2009 Jonathan filmed a documentary for BBC One, following his journey to come to terms with his grief, after surviving a national disastertwenty-four years earlier. The film was received, with much acclaim, for addressing issues surrounding survivor’s guilt and post- traumatic stress disorder.

Jonathan grew up in a Chinese-Caribbean household, in London, where food was the family’s main focus. His passion for food and cooking began as far back as he can remember.  Jonathan entered a competition on The Good Food Channel’s, “The People’s Cookbook “ using one of his mother’s recipes and ended up winning.  As a result he was invited to appear on “Market Kitchen”, where he became a recurring guest (cooking, reviewing books, reporting on international food trends and judging various competitions) for the shows entire three years run.

Phang then hosted a ten part gastronomic journey through the Caribbean for Food Network UK called “Jonathan Phang’s Caribbean Cookbook”, exploring the melting pot of cultures that form Caribbean cuisine.

Jonathan’s latest project “Jonathan Phang’s Gourmet Trains”, sees him jump aboard some of the world’s most iconic trains,in a mouthwatering journey across the globe, to discover a world of food combined with the romance of train travel.  This opulent six part series combines the very best of contemporary food alongside the traditional, and, as Jonathan proves, it can be even better to travel than to arrive.