Culinary Discovery Tours

Our Culinary Discovery Tours take you into the towns, homes, shops, restaurants and markets to learn about authentic, local cuisine. These chef-led tours are specially designed to connect you with culinary culture wherever you travel.

We offer more than 50 Culinary Discovery tours around the world, with choices ranging from a Chef-Led Foraging Tour in Greece, to a Game Reserve Visit & Sumptuous Lunch in New Zealand or a Local Farm Tour & Greenhouse Lunch in Sweden.

Click through the gallery below to sample just a few of these incredible experiences.

LOCAL FARM-TO-TABLE RENAISSANCE

San Juan, Puerto Rico

Join your Chef instructor in The Culinary Center for an interdiction to the vibrant culinary scene of Puerto Rico. Visit a family-owned farm that follows sustainable agricultural practices that result in extraordinary farm-to-table experiences. Afterwards, return with your items from the farm and participate in a 90 minute cooking class of traditional Puerto Rican favorites.

CHEF-LED TUSCAN CULINARY IMMERSION & VILLA LUNCH

Florence/Pisa/Tuscany (Livorno), Italy

You’ll drive to stately Villa Dianella, situated in the heart of the beautiful Chianti DOCG wine-growing region. Enjoy a cooking demonstration by a famed Tuscan Chef and sit for a magnificent Tuscan lunch, each course paired with wines from the estate. After lunch, stroll in the gardens or take a tour of the cellars.

SPICES COOKING STUDIO

Castries, St. Lucia

Learn to prepare classic St. Lucian cuisine at an exclusive residence and then dine on your concoctions al fresco while enjoying magnificent ocean views. You will stop at the open-air Castries Market, where you will see typical local cooking ingredients such as yams, breadfruit and other island specialties. Your hands-on cooking class will soon follow at a private residence.

OYSTER LOVERS SEA TO TABLE EXPERIENCE

Charlottetown, Prince Edward Island

Watch veteran oysterman John Gillis harvest Malpeque oysters and then dine on these local delicacies at his family aqua farm on the Pinette River. John will demonstrate how the oysters are harvested from the riverbed with long-handled tongs. The oysters can be eaten raw on the half shell, grilled, fried, baked or smoked.