The company was founded by former chef and food tourism executive Karl Wilder. According to the company, each tour is
developed through on-the-ground research, repeated tastings, and long-term
collaboration with local food producers. Locations are selected based on
production methods and consistency rather than visitor volume.
Karl Wilder said: “At a time when food tourism is
becoming increasingly automated and templated, we are doubling down on human
judgment. Every route, every stop, every dish exists because a chef spent the
time to understand it.”
Current experiences include Chef PJ’s Montmartre Food Tour and Montmartre Confidentialin Paris, the Ultimate Seville Wine Tour and Nueva Tapas Tour in Seville, seasonal chef-led
dining experiences in Berlin, and walking food tours in Mexico City focused on
regional food culture.
The company operates with limited group sizes and follows a controlled growth model. It does not use discount-based promotions and does not pursue large-scale expansion, according to information provided.
The Chef Tours has also stated that it places emphasis on chef-led design
rather than automated or algorithm-based tour creation. The company maintains
that professional culinary experience informs decisions related to sourcing,
preparation, and selection.
Accompanying Karl Wilder on research trips and tours is Milou, described by the company as its official mascot,
representing its relationship-driven approach to food tourism.
Tags: Karl Wilder The Chef Tours
