How to Explore New Destinations through Food and Flavors!

In this episode, we dive deep into the world of food tourism with chef, world traveler, and co‑founder of The Chef Tours, Karl Wilder. From Paris to Mexico City to Berlin, Karl shares why food tours led by chefs create a richer, more human way to experience a destination. Learn why no AI, guidebook, or Google search can replace firsthand discovery.

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Meet our guest, Karl Wilder!

Karl Wilder is a chef who has lived and cooked all over the world. Before starting The Chef Tours, he helped expand major food tour companies into dozens of cities globally.

Karl and fellow chef PJ Hayes decided to do things differently than other food tours they’d been a part of (rushed tours, surface-level research, etc.)

The Chef Tours was built on one simple rule: Every tour must be led by a chef (current or retired), who has lived in the city and built real relationships there.

Paris Food Tours: A Chef’s Day in the City

Paris was the very first city where The Chef Tours launched, and it shows!

The Daytime Paris Food Tour

This is not a quick bite‑and‑go experience. It’s a full French chef’s day, lasting about 5–6 hours.

What you’ll experience:

Breakfast together (croissants, coffee, and French traditions)
A guided food shopping tour in Montmartre
How to read French wine labels
What those mysterious tags on chickens actually mean
How to navigate France’s nearly 500 cheeses
A home‑cooked, multi‑course meal prepared by the chef
A cheese course (of course)
A dessert walk through local bakeries
Champagne to close out the day

It’s immersive, relaxed, and designed to help you understand French food, not just taste it.

Montmartre Confidential: The Evening Tour

This evening tour is part of The Chef Tours’ Confidential Series, or experiences built around places tourists never find.

Expect:

Wine‑forward tastings with hidden gems
Locations without websites or signs
Oysters and champagne one night, wine bars and beer halls the next
A constantly evolving itinerary based on what’s open and inspiring

Some nights end early, but some nights end very late. Many guests head straight to the Moulin Rouge afterward.

Why Small Group Sizes Matter

One thing that sets The Chef Tours apart instantly is the smaller group size. Most tours cap out at 6 guests (sometimes up to 10 for daytime Paris tours).

Why is this better?

No headsets
Real conversations
You don’t get lost in the crowd
The chef actually knows you by name
Small groups feel like dinner with friends!

Mexico City: How Real Food Discovery Happens

Mexico City is a perfect example of why these tours can’t be replicated online.

Karl spent six full weeks in the city before launching the tour:

Watching where locals line up
Learning which vendors appear on which days
Noticing how food changes from weekday to weekend

Some stops don’t even have names! You wouldn’t be able to find these local spots any other way.

And because of long‑built relationships, guests skip lines respectfully, vendors recognize the chefs, and food is served exactly how locals eat it. Every tour is different and a unique way to explore a city.

Berlin: History, Food, and a Home‑Cooked Meal

The Berlin tour might be the most personal of all. It begins with a walk through East Berlin, exploring life under Soviet occupation, the Berlin Wall, and neighborhoods most visitors never see.

Then comes the meal! Guests are invited into Karl’s own kitchen for a 5–6 course dinner, inspired by local markets, his global cooking background, and recipes from places he’s lived, including Italy, Bulgaria, Russia, and New Orleans.

Menus change constantly, nothing is repeated!

Sometimes, guests bond so much they go out for drinks afterward. Once, two guests even met on the tour… and later got engaged!