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NutriAlliance™ was founded in May 2014 by Uta Birkmayer and Gert Taeymans. A highly successful team, Uta and Gert have an uncanny knack for identifying bridge services in a variety of industries ranging from expatriate life, hospitality, and banking to real estate, health, and nutrition. Uta and Gert met in Japan in 1994, and have tackled everything from high-level visioning to detail-oriented execution, while listening to their consumers, caring for their team, and believing that anything is possible if you stay true to yourself, to each other, and to the world around you.

ppl utaUta Birkmayer, BS, MPS, HC, AADP, NTP
Product Development & Marketing

An alumnus of Cornell University, Uta Birkmayer is a visionary in a variety of industries, including cruise ship management and vessel design, private club experience development and sales, expatriate lifestyle management, and development of real estate that authentically connects to local culture. In every industry, Uta has identified and successfully developed solutions to bridge user experience gaps in order to create authentic and meaningful experiences. In 2003, Uta launched Xsense authentic places (, a successful consultancy firm in the business of creating meaningful, authentic, and healthy experiences.

In 2012, Uta graduated from the Institute of Integrative Nutrition in New York and, in 2014, from the Nutritional Therapy Association in Olympia, WA. As well as juggling many other hats each day, she is a holistic health coach, Nutritional Therapy Practitioner (NTP), and functional food chef. Lastly, Uta is a board-certified Holistic Health Practitioner and member of the American Association of Drugless Practitioners.

Uta’s early passion for food (she started cooking at age 3!) and a deep interest in hospitality and food culture led her to the Cornell School of Hotel Administration and an international career in the hotel industry. Her academic background includes Bachelor’s and Master’s degrees in Hospitality Management from Cornell University and executive coursework at Harvard Graduate School. She has passed specific certifications in Europe for Hotel and Catering Management (mastering the “art” of hospitality), International Club Management, and Spa Management.

Since 1984, she has actively participated in corporate and developmental operations from the US to Central America, Europe, Africa, and Asia—as well as on the high seas.

Uta has given presentations and provided workshops at California State Polytechnic University; New York SPA Conference; Inside Edge Foundation; Day Spa Association Conference; European Centre of Experience Economy; Cornell School of Hotel Administration; and at numerous other health- and wellness-related conferences, workshops and events around the world.

Her work has been featured in various spa, lifestyle, and business journals, the New York Times, and Cornell’s Center for Hospitality Innovation, among other prestigious publications.

Uta’s favorite foods include sashimi, seaweed, umeboshi, dandelion greens with tahini miso dressing, beets (of course!), grilled wild fish (especially black cod), bone marrow with salt, pepper and paprika, raspberries, chicken liver pâté with pickles, and bone broth gelatin cubes. Her childhood favorite is German blood sausage.

ppl gertGert Taeymans
Tech Strategy & Operations

Gert’s passion is to help people and organizations attain a higher level of efficiency and teamwork. According to Gert, what counts is the increased customer satisfaction that results.

Gert has almost 20 years of experience in directing the implementation and management of mission-critical services for businesses in high-volume international markets, including rapid crisis resolution and business recovery. Gert’s experience includes design and technology implementations for a variety of smaller organizations. With a strong understanding of business processes and standards, and an innate knowledge of the work flow necessary to maintain smooth performance in technology and operations organizations, Gert has a proven history of eliminating inefficiencies and reducing expenses. He accomplishes this by overhauling existing processes, introducing new technologies, and defining more effective operating standards.

Gert loves communicating and bringing together disparate business units and globally distributed teams.

Through vast international experience in both small and enterprise-level environments, they provide clients with unparalleled drive and results.

Gert’s favorite foods include mashed potatoes with spinach, sushi, sashimi, home-cooked Japanese, and Chinese chili shrimp. His all-time favorite is Belgian fries with mayonnaise—a constant point of discussion with Uta!