Our Chefs
Meet the Chefs Behind The Chef Tours
At The Chef Tours, our chefs are more than culinary experts—they’re storytellers, guides, and passionate hosts who turn every food tour into an unforgettable journey. Each brings a unique background, deep knowledge of their city’s food scene, and a shared mission: to connect people through exceptional food experiences.
From Paris to Seville, Berlin to Istanbul, meet the diverse and talented chefs who shape our tours with creativity, authenticity, and heart.
Chef PJ
Chef PJ
Chef PJ is a celebrity Chef in Paris and a legend in the tourism industry. A founder of The Chef Tours PJ had previously worked for Eating Europe and Secret Food Tours. No longer wanting to follow the structure set by outsiders, he partnered with Chef Karl to reinvent food tourism. His restaurant Le Petit Moulin in Montmartre has a party every night. Join his tour and join the party.
Chef PJ’s tours are not just about food—they’re about storytelling, community, and experiencing Paris like a local. His passion for sharing the city’s culinary secrets has earned him acclaim from guests worldwide, making his tours a must-do for food enthusiasts visiting Paris.
Chef Karl Wilder
Chef Karl Wilder is a culinary innovator whose career spans continents and cuisines. From his roots in New Orleans, where he reimagined Southern classics at The Country Club, to launching the acclaimed Empire Biscuit in New York City, Wilder has consistently pushed the boundaries of traditional cooking.
Previously, with both Eating Europe and Secret Food tours, he, along with PJ, set out to redefine what food tourism means. His passion for authentic, immersive food experiences led him to co-found The Chef Tours, offering intimate culinary journeys in cities like Paris, Seville, Istanbul and Berlin. In Berlin, his tours blend historical exploration with gourmet dining, reinventing food tourism.
Beyond the kitchen, Wilder is an advocate for food accessibility, having undertaken a project to live on a food stamp budget to raise awareness about food insecurity. He’s also an author, with his novel It’s Not Always Murder published in 2024, You Can Get A Man With A Gun published in 2025, both by Vintage Pulp Press.
Based in Berlin, Chef Karl Wilder continues to craft experiences that are as rich in story as they are in flavour, inviting travellers to taste the world through his unique lens. He is the proud human father of Milou, the company mascot.
Chef Milou is our company mascot and travels with Chef Karl, no tour goes on sale without his seal of approval.
Chef Crestani
Always eager to try new things, João started his career in Brazil working mostly in Italian-inspired restaurants. He became head chef of important Italian venues in his hometown, Porto Alegre, such as Sette Pasta Bar and Vincenzo Spaghetteria. Two years ago he moved to Seville, looking for further inspiration and new gastronomic adventures, where he acquired a deep knowledge of the city’s tastes.
With 7 years of hands-on, kitchen experience, and with a History degree under his belt, Chef Crestani is the best person to guide you through Seville’s exciting cultural melting pot!
Chef Basak
Chef Basak Born in 1983 to a family rooted in both western and central Anatolia, Başak Oğuztüzün grew up immersed in the rich, diverse flavours of Turkish cuisine. After graduating from Johnson & Wales as a chef, she sharpened her skills in kitchens across the industry, rising to become one of the first female leaders in Turkey’s food and beverage scene.
By 2016, she had turned to academia, lecturing on gastronomy and culinary arts at the university level. Today, she splits her time between managing tourism projects, writing, teaching, and travelling.
Based in Istanbul, Başak brings her deep love for Turkish food to every guest she meets.
