Opening Chat

Hi everyone, I'm your culinary travel expert Little K! Recently my inbox has been exploding with messages from fellow foodies, with many friends asking me about international food tours every day. I especially often get asked: "K, I want to experience authentic food abroad, but have no idea which tour operator is reliable." Today, let me take you through the untold stories of top global culinary tourism operators! As a seasoned foodie who frequently travels around the world, I've encountered quite a few pitfalls but also discovered many amazing experiences.

Top Players

When it comes to culinary tourism, we must mention several industry "heavyweight" players. First, I want to formally introduce International Culinary Tours, a company that's quite renowned in the industry. They're like the "boutique shop" of culinary tourism, taking only 10-14 people per tour, but don't let the small number fool you - their business scope is anything but small. From passionate Spain to sophisticated Japan, from exotic Morocco to vibrant Argentina, they basically take you around the whole world!

Last summer, I joined their food tour in Spain. It was truly eye-opening - not only did we visit Barcelona's most authentic seafood restaurants, but we also learned authentic Spanish paella making from a Michelin-starred chef. Most memorable was their arrangement for us to visit a local olive farm, where we participated in the olive oil making process - this experience was truly unique.

Then there's another heavyweight player, Artisans of Leisure, which is practically synonymous with "high-end." They focus on private customization and luxury experiences, honestly targeting clients who can afford Lamborghinis. But I must say, their service is truly first-class. From romantic Italy to mysterious Vietnam, from elegant France to vibrant Thailand, they arrange every detail perfectly.

A friend of mine booked a French culinary tour through them last year, which made me incredibly envious. Not only did they stay at Paris's most stylish boutique hotel, but they also had a private class with a chef who had worked in a three-Michelin-starred restaurant. Most impressive was their arrangement of a private champagne tasting in a century-old wine cellar, sampling limited edition champagne - this kind of experience is hard to buy even with money.

Experience Decoded

Honestly, studying these top operators' products has been eye-opening. If you think culinary tourism is just about eating and drinking, you're completely wrong. Modern culinary tourism has evolved into a highly professional art of experience.

For example, The International Kitchen's approach is particularly interesting. I especially love their "Learn to Cook with Locals" program. Imagine learning to make authentic handmade pasta from an Italian grandmother in an ancient farmhouse in Tuscany. The grandmother might not speak a word of English, but just watching her knead dough reveals the essence of traditional Italian cuisine.

In Mexico, they take you to the liveliest local markets, teaching you how to select the freshest chilies and distinguish between different varieties. I remember once, the guide took us to a Mexican home to learn mole sauce making from a housewife. She told us the recipe was passed down from her grandmother, with over 100 years of history.

In Vietnam, you can wake up at five in the morning to explore Hanoi's Old Quarter street breakfast with local food experts. Watching street vendors skillfully cooking pho, smelling the spices in the air - this experience is definitely more interesting than dining at a Michelin restaurant.

I particularly love their program during lavender season in Provence. You can visit lavender fields and learn how to use lavender in various foods. Like lavender honey, lavender cookies, and even lavender ice cream. On the last day, they arrange a picnic beside the purple lavender fields, drinking local rosé wine and eating freshly baked bread - it's truly a peak life experience.

Group Size

Speaking of group size, this is definitely a topic worth discussing in depth. I remember when I first started joining food tours, the scene was both amusing and frustrating. Over forty people following a guide, taking up half a restaurant every time we ate, it was like a large tour group playing guerrilla warfare. After multiple experiences, I truly understood why professional food tours insist on small, elite groups.

Take International Culinary Tours for example, they limit their group size to 10-14 people, and there's a lot of thought behind this number. First is venue limitation - many high-end restaurants or cooking classrooms aren't very large, and if there are too many people, it's impossible to ensure everyone gets a good experience. I remember learning French pastry making in Paris - if it wasn't a small group, there's no way everyone would have had the chance to personally handle those delicate kitchen tools.

Then there's the interaction issue. In small groups, everyone has ample opportunity to communicate with chefs and guides, raising their questions and ideas. I once joined an olive oil tasting tour in Tuscany, and because of the small group size, each of us had the chance to learn in detail about different grades of olive oil, and even customize our own flavored olive oil based on personal preference.

Most importantly is the depth of experience. Small groups mean more flexible itineraries and access to places that larger groups can't visit. For instance, when learning sushi making in Japan, traditional sushi masters won't accept large groups. But small groups are different - not only can you enter the master's private workshop, but you can also hear many unknown stories about sushi culture.

Private Customization

Speaking of private customization, this is truly a highlight of the modern tourism market. Both Artisans of Leisure and The International Kitchen excel in this aspect. Their private customization services literally turn your culinary dreams into reality.

I have a close friend who loves French pastries and booked a Paris culinary tour through Artisans of Leisure last year. Guess what? They not only arranged a macaron class at Paris's most famous pastry school but also specially arranged for a professional pastry chef to take her to visit several century-old shops to learn about the history of French pastries. Best of all, they arranged a special afternoon tea experience at a Michelin restaurant near the Eiffel Tower, enjoying seasonal limited-edition desserts while taking in the Paris panorama.

The International Kitchen's private customization is also unique. I particularly love their customized projects in Tuscany, Italy. If you're interested in Italian wine, they can design a deep-dive route through the Chianti region based on your preferences. You can visit ancient wineries not open to the public and learn wine tasting from professional sommeliers for different vintage top wines.

Most impressive is their "Family Kitchen Experience" program. If you want to truly understand a place's culinary culture, they'll arrange for you to stay with locals, go to markets with the hosts to buy ingredients, and learn cooking in their home kitchen. I experienced this program in Provence last year, staying at a French farm for a whole week, tending to the herb garden with the farm owners daily, learning how to blend Provençal special sauces with fresh herbs - that immersive experience was truly unforgettable.

Destination Selection

Regarding destination selection, these top operators offer truly dazzling choices. But through years of observation, I've noticed they all share one common point - Europe is always the main battlefield. This is understandable, given Europe's incredibly rich culinary cultural heritage.

Italy can be said to be the eternal classic of culinary tourism. From north to south, each region has its unique food culture. For example, in Emilia-Romagna, you can visit Parma ham workshops to learn how traditional Italian ham is made. In Piedmont, you can hunt for precious white truffles with locals. In Sicily, you can learn to make traditional Sicilian gelato.

French culinary tours are also quite attractive. From Michelin restaurants in Paris to countryside markets in Provence, from top wineries in Bordeaux to cheese workshops in Normandy, each stop brings a different culinary experience. I particularly love their culinary tours in Burgundy, where you can go truffle hunting in the forest with professional hunters and their dogs - it's like being in a documentary.

Spanish and Portuguese culinary tours have also become increasingly popular in recent years. In Spain's Basque region, you can experience the world's highest concentration of Michelin restaurants. In Porto, Portugal, you can visit century-old port wine cellars and learn about this unique sweet wine's production techniques.

But in recent years, Asian destinations have also started to emerge. Japanese culinary tours can be said to be the most popular. From Tokyo's Tsukiji Market to Kyoto's kaiseki cuisine, from Osaka's street food to Hokkaido's seafood markets, each stop brings different surprises. Last year I participated in a sushi-making course in Tokyo, and it was really interesting. Next to me were food enthusiasts from around the world, everyone seriously learning how to select the freshest tuna and shape vinegared rice perfectly - they were even more focused than during exams.

Thai and Vietnamese culinary tours are also exciting. In Thailand, you can learn to make Tom Yum Goong and green curry at cooking schools in Chiang Mai. In Vietnam, you can visit floating markets in the Mekong Delta with locals to experience the most authentic Vietnamese morning market culture.

Most surprisingly, China has gradually become a popular choice. Especially in Sichuan and Guangdong, many international tourists come specifically for Chinese cooking classes. I remember once in Chengdu, seeing a group of foreign tourists learning to chop chilies - the scene was both funny and heartwarming.

Experience Sharing

Through years of culinary travel experience, I've gathered some insights. When choosing a culinary tour operator, the most important thing is to understand their specialties and strengths. Take OLDWAYS for example - they mainly focus on culinary tours in Italy, Portugal, and Turkey. Though they have fewer destinations, each program goes incredibly deep.

For instance, their Italian culinary tours not only let you taste various foods but also explain in depth the history and health benefits of Mediterranean diet culture. In Turkey, they take you to explore Istanbul's spice markets and learn about the origins and uses of various spices - this kind of deep cultural experience is hard to find with other operators.

I suggest paying attention to these points when choosing a culinary tour: First, check if the itinerary is reasonable - don't pack it too full just for "checking boxes." Second, look at accommodation locations - it's best to stay near local food districts so you can explore on your own at night. Finally, check the guide's expertise - a good culinary guide should understand not just food but also local culture and history.

Future Outlook

As global tourism develops, the culinary tourism market is undergoing revolutionary changes. More operators are starting to develop niche destinations. Just last month, I saw a company planning a wine tour in Georgia, which is really attractive. Georgia is one of the world's oldest wine regions, with their clay pot fermentation technique dating back over 8,000 years.

I think future culinary tourism will become increasingly specialized. For example, "Street Food Discovery Tours" specifically taking you to experience each city's most authentic street food. Or "Michelin Restaurant Pilgrimage Tours" taking you to experience top restaurants worldwide. There might even be "Food Photography Tours" specifically teaching you how to take the most beautiful food photos.

Predictably, technology will play an increasingly important role in culinary tourism. For example, through VR technology, you can "visit" restaurants or markets in advance. Through AR technology, you can get real-time information about ingredients and cooking methods while browsing markets.

Most importantly, I think future culinary tourism will focus more on sustainable development. Like how to reduce food waste, how to support local small farmers, how to protect traditional food culture, etc. These are all issues we need to consider.

What do you think? In what direction will culinary tourism develop? Will we see more innovative projects like "Molecular Gastronomy Workshops" or "Future Food Exploration Tours"? Feel free to share your thoughts in the comments.

As a culinary travel expert, I'm really looking forward to seeing more interesting culinary tourism projects emerge. After all, food isn't just about taste - it's the best way to understand a place's culture. Let's look forward to the bright future of culinary tourism together!