Jessica Fleming-Montoya

Photo of Jessica Fleming-Montoya
  • After traveling all over South America sampling new cuisine, Jessica gained a knack for attempting the recipes on her own.
  • She recreated every dessert from the Japanese TV show "Yumeiro Patisserie."
  • Her content has been published for multiple industry-leading sites, including Blender Bottle and Camelbak.


Jessica has worked as a professional writer for the past five years. She started her writing journey as an intern at Ariel House Bed & Breakfast in Dublin, Ireland, where she managed the company blog and traveled around the city, picking up interesting stories to share with future guests. She then went on to work at a startup marketing agency in Washington, D.C where she served as the Director of Marketing and handled publicity outreach, SEO, and content creation. Eventually, her career took her to leave this position to pursue a full-time career in content writing, and her love of food and travel led her to write for sites such as Blender Bottle, Cruise Hive, and more. Since then, she's committed to putting her love of food and culture towards whipping up great stories for Today Meal as a contributing news writer.


Jessica has a B.S. in Business Administration from Indiana University of Pennsylvania and an M.A. in Latin American Cultural Studies from Universidad Autonoma de Occidente, Colombia.
Today Meal Editorial Policies

Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.

Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.

Stories By Jessica Fleming-Montoya