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EXPERTLY DONE TRAVEL SERIES
Premier Tours & Travel is an award-winning agency for leisure, luxury, and business tours and travel worldwide. Through our “Expertly Done” Travel Series, explore cultures, food, wine, and the arts enhanced by the knowledgeable, approachable insights of Premier’s hand-selected experts, such as acclaimed Chef Bob Waggoner, Sommelier Pierson Ryan, and Artist Lucy Weigle. We are proud to partner with such experts to create bespoke itineraries to ensure a premier experience of a lifetime.
Premier Tours & Travel and Chef Bob Waggoner are headed south of the equator for two weeks in early 2020, and you won't want to miss experiencing one -- or both -- of these bespoke, luxury tours. During the first week February 24-March 3, 2020, we will lead you on Argentinean cultural, viticultural, and culinary adventures throughout Buenos Aires and Mendoza, including renown wineries in the Maipu, Lujan de Cuyo, and Uco Valleys. Hand-selected luxury accommodations, such as Relais & Chateaux property Cavas Wine Lodge and Palacio Duhau -- Park Hyatt Buenos Aires, as well as Chef dinners and exclusive, bespoke winery cooking experiences with Chef Bob and the winery Chefs.
Chef Bob Waggoner is headed south of the equator for two weeks in early 2020 and you won’t want to miss experiencing one — or both — of these bespoke, luxury tours. During the second week, March 2-March 10, 2020, Premier and Chef Bob will lead you on a 7-night Chilean historical, cultural, viticultural, and culinary adventure throughout Santiago, UNESCO city of Valparaiso, Vina del Mar, and La Serena, as well as acclaimed vineyards in the Casablanca and Elqui Valleys and a pisco distillery tour. Hand-selected luxury accommodations, Chef dinners, and cooking classes will make this truly a Premier experience.
Tuscany with Chef Bob Waggoner
A once-in-a-lifetime tour of Tuscany's finest wine and epicurean offerings April 23-May 9, 2020 and May 8-19, 2020 under the guidance of one of the most highly acclaimed chefs in the United States and France ... Chef Bob Waggoner. After traversing the villages and markets, enjoy two Chef dinners with Chef Bob, two Chef dinners with an acclaimed Tuscan Chef, and two collaboration Chef dinners.
Provence with Chef Bob Waggoner
From Saint Paul de Vence and Tourettes sur Loup, to Villefranche-sur-Mer, Aix en Provence, and Gordes … and the many picturesque villages in between, Chef Bob Waggoner will enliven your senses May 19-30, 2020. Partake in five different wine tastings and one olive oil tasting, gaze upon sunflowers and lavender fields, and experience unsurpassed culinary delights (with six Chefs dinners and two optional cooking classes) throughout your 12-night trip through Provence. (From $5,840 per person based on dbl. occupancy; single supplement $1,500. Airfare not included.)
*NOTE: Itinerary subject to change. Premier Tours & Travel reserves the right to modify programs and itineraries (including arranged sightseeing, accommodations, aircraft, trains, vessels, and so forth) at any time due to unforeseen circumstances or circumstances beyond Premier Tours & Travel’s control. In the instance our Expert host cancels due to unforeseen circumstances, 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.
About Sommelier Pierson Ryan
Pierson Ryan is first and foremost the father of two great kids, Ridge and Hudson, and husband to his wife, Erika. Growing up Italian, food and wine were more than a passion for Pierson, it was the fabric of his culture. His grandmother owned and operated a fine dining Italian restaurant for 40 years in Vermont. His father owned and operated eight restaurants and managed others for 25 years as owner of a restaurant consulting company. His brother is a Certified Chef with a huge talent and a culinary degree from the Culinary Institute of America. And his mother is an incredible cook and lover of great wine. So, as you can see, the pairing of great food with the correct wine is part of Pierson’s DNA. He completed the Level 2 Certified Sommelier exam just over three years ago and is currently working at Los Angeles-based Free Run Juice, a small distribution wine company in California focusing on highly rated, small production wines from around the world. Prior to working with Free Run Juice, Pierson helped manage and organize the wine sections for four Trader Joe's locations over the course of 10 years. Although his favorite wines come from California, France, and Northern Italy, he is passionate about all wines – particularly when he can personally pair them with food. He shared that, “To me, wine and food is a symbiotic relationship as important as air is to a human being.” His life’s passion is to help people learn about food and wine and to make it an approachable, fun, and relaxed experience in any setting.
About Carrie Morey
Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Over 15 years later, Callie’s Biscuits is widely recognized as an iconic Southern brand with national retail exposure and a cult following. Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch, and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive. Callie’s Hot Little Biscuit – grab-and-go biscuit eateries - are Carrie’s latest tasty endeavor with 4 locations in Charleston, Atlanta, and Charlotte; as well as a new traveling food truck. Carrie authored Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the lowcountry. Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef and QVC and has been profiled numerous times by The Food Network and Cooking Channel. Her handmade biscuits, pimento cheeses, and other artisan goods have garnered 19 sofi™ awards from the Specialty Foods Association. In addition to her role as owner at Callie’s Charleston Biscuits and Callie’s Hot Little Biscuits, Carrie operates an incubator, offering baking space along with mentoring to small artisan food businesses on location at Callie’s Charleston Biscuits’ bakery. She acts as a consultant to these entrepreneurs – helping them navigate everything from regulations to production and advising on marketing and growth strategies. Corporations, associations, and individuals frequently call on Carrie for speaking engagements and biscuit bootcamp retreats.