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Through our Expertly Done Culinary & Wine Travel Series, explore cultures, food, and wine enhanced by the knowledgeable, approachable insights of Premier’s hand-selected expert Chef Bob Waggoner. Enjoy a once-in-a-lifetime tour of Tuscany's villages and cities and enjoy the finest Tuscan wines, guided by our local host, Sommelier Klajdi Belaj.
Traverse Tuscan cities, villages, and vineyards under the tutelage of Chef Waggoner. Indulge in Pecorino cheese and olive oil tastings, as well as exclusive wine tastings, with exclusive access through Sommelier Belaj. Feast on nightly chefs dinners with Chef Waggoner, as well as local esteemed chefs. Enjoy an unforgettable wine dinner collaboratively planned by Chef Waggoner and Sommelier Belaj. Relax and refuel at your beautiful farmhouse in the Val D'Oricia region--a UNESCO World Heritage Site.
April 23-May 3, 2022 with Chef Bob Waggoner
May 7-17, 2022 with our Local Italian Expert Host
October 1-October 11, 2022 with Chef Bob Waggoner
From $6199 Per Person; Double Occupancy; Single Supplement $1800; Limited to 20 passengers
April 22-May 2, 2023
May 6-16, 2023
September 30-October 10, 2023
From $6299 Per Person; Double Occupancy; Single Supplement $1800; Limited to 20 passengers
Depart the United States for Rome, Italy
Day 1 – Rome, Orvieto, Contignano
** This would be a good time to select some wine, spirits or other beverages of choice for your personal use at the villa.
Day 2 – Pienza - Pecorino Cheese Farm
Wake up to breakfast and the amazing views of the Val d’Orcia region of Tuscany, a UNESCO World Heritage site. Spend the morning on a guided tour in the lovely town of Pienza, known as the “ideal city of Renaissance” and sits amidst gentle, undulating hills and wonderful natural landscapes. The central Piazza Pio II is framed by 15th century buildings like the Pienza Cathedral and Piccolomini Palace. The latter was Pope Pius II’s summer residence and features a roof garden with valley views. To the west is the Pieve di Corsignano a Romanesques church with a circular bell tower which dominates the landscape viewed from afar. This picturesque village enjoys a strategic position standing high atop a hill, dominating all the Orcia Valley with extraordinary views. Pienza is known for its famous pecorino cheese and offers many shops for tasting. There will be time for exploring and shopping on your own in the many fantastic shops and quaint cafes in which to stop for lunch.
After lunch, Sommelier Kladji Belaj will join the group to introduce us to a real shepherd who will open the doors to his family history and traditions. Visit the private dairy farms and learn all about cheese making from this local expert. Taste a mix of different artisanal cheeses right at the farm. Optional Hands-on Cooking with Chef. Chef’s Dinner.
**IMPORTANT INFORMATION: Itinerary subject to change. Premier Tours & Travel reserves the right to modify programs and itineraries (including arranged sightseeing, accommodations, dining experiences, aircraft, trains, vessels, and so forth) at any time due to unforeseen circumstances or circumstances beyond Premier Tours & Travel’s control, including force majeures. In the instance our Expert host cancels due to unforeseen circumstances, Premier Tours & Travel has the right to substitute another Expert host, such as a chef, in such an emergency (timing allowed) and/or the tour will continue in its entirety. Every effort is made to operate our itineraries as planned but alterations may need to be made after the final itinerary has been issued. Airfare is not included. Deposits are utilized to secure services on your behalf and are nonrefundable. Deposits are transferrable to a future Expertly Done Culinary & Wine Travel tour. Wine is included as noted otherwise alcoholic beverages are the responsibility of each adult guest. Guests are limited to one carry on and one checked baggage and will be responsible for any additional fees charged for additional luggage. Please see Key Items to Know Before You Leave Home in Terms & Conditions.
ABOUT CHEF BOB WAGGONER
Chef Bob Waggoner Bob received his formal training with Michael Roberts at Trumps in Los Angeles from 1981 to 1983, and later in France at a constellation of Michelin-rated restaurants with chefs Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Gerard Boyer and Mark Meneau. At 23, he took on his first chef position at the private club “Members” in Caracas, Venezuela. Chef Bob Waggoner returned to France at age 24 to become chef of the Hotel de la Poste in Avallon for three years. Then, in 1988 at age 26, in the town of Moneteau in Burgundy, he became the first American chef to own his own restaurant in France, the much acclaimed Le Monte Cristo. He is one of the few Americans to be Knighted with the “l’Odre du Mérite Agricole” from the Government of France. In 1991, Waggoner was offered the opportunity of Chef de Cuisine with Chef Jean-Pierre Silva, the two-star Michelin, at Le Vieux Moulin in Beaune, France. After 11 years in France, he returned to the States in 1993 to cook at the award-winning Turnberry Isle in Florida, before joining The Wild Boar in Nashville, where he earned the restaurant a coveted AAA Five-Diamond Award and the Grand Award from Wine Spectator.
He finally found his way to Charleston where he was Executive Chef of Charleston Grill at Charleston Place for a dozen years. Every year, Chef Bob was at the Charleston Grill, it was awarded AAA Four-Diamond and the Mobile Four-Star award, and in 2001-2005 he was nominated four times for The Beard Foundation "Best Chef Southeast" award. He is author of the Charleston Grill at Charleston Place: French Influenced Lowcountry Cuisine cookbook. Always well regarded as a media-savvy chef, he has won an Emmy for his television show “Off the Menu” with Turner South. He also hosted 2 cooking shows with PBS, U Cook with Chef Bob and Sing for Your Supper with Chef Bob. Currently, he is the owner of “In the Kitchen with Chef Bob Waggoner” where he hosts cooking classes in a relaxed, casual, and sophisticated atmosphere. With his easygoing nature, he can teach anyone the culinary tips and techniques for "how it's done" in the finest restaurants.
SOMMELIER KLAJDI BELAJ