FOR IMMEDIATE RELEASE
Global Travel Platform SavorTrips Unveils Insider Culinary Tours Led by Award-Winning Chefs
New chef-hosted itineraries tap into a USD 6.2 trillion culinary-tourism wave, pairing travelers with Michelin-starred talent in Mexico City, Oaxaca and Mérida.
Mexico City, November 24, 2025 — SavorTrips, the digital marketplace specializing in immersive food journeys, today announced the launch of its Insider Culinary Tours, a series of limited-edition departures designed, guided and hosted by internationally recognized chefs. Debut itineraries in Mexico—priced from USD 4,500 per guest—place travelers shoulder-to-shoulder with culinary luminaries such as James Beard Award-winner Iliana de la Vega, offering market foraging, mezcal tastings, private cooking classes and reservations at restaurants normally booked months in advance.
The rollout arrives as culinary tourism surges. The sector was valued at USD 1.1 trillion in 2023 and is forecast to reach USD 6.2 trillion by 2033, according to market-research firm Brainy Insights, making food-driven travel the fastest-growing vertical within the broader USD 9 trillion global tourism market . “Post-pandemic travelers are prioritizing depth over breadth,” said SavorTrips co-founder and CEO Laura Chen. “They don’t want to simply eat a region’s food—they want the story, the technique and the cultural context straight from the chef who perfected the dish.”
Each Insider Culinary Tour is capped at 12 participants and balances hands-on instruction with curated cultural excursions. In Oaxaca, guests join de la Vega for sunrise at the 20 de Noviembre market to select heirloom chiles before returning to her test kitchen to grind masa on a traditional metate. Evenings are spent sampling tlayudas at street stands and dining at Casa Oaxaca, where the chef began her career. A similar eight-day circuit in Mexico City layers Aztec-history walking tours with reservations at Pujol and Sud 777, followed by a private mole-making session in the chef’s own restaurant kitchen.
“We conceived these trips as living classrooms,” said de la Vega, who has led more than 60 chef-guided tours since 2016. “When travelers understand why Oaxacan mole negro requires five varieties of chile, or how altitude affects the flavor of mezcal, they become ambassadors for the cuisine long after they fly home.”
SavorTrips handles end-to-end logistics—airport transfers, boutique lodging, dietary accommodations and translator services—through a single digital concierge. The platform’s proprietary FlavorSync algorithm matches guests to departures based on preferred spice levels, alcohol tolerance and past restaurant check-ins, reducing the average inquiry-to-booking window to under 48 hours. Early access members snapped up 70 percent of inaugural departures within 24 hours, prompting the company to release additional dates in Mérida for March–April 2026.
About SavorTrips
Launched in 2021 and headquartered in Mexico City, SavorTrips is a venture-backed travel technology company offering small-group, chef-led culinary tours across Latin America, the Mediterranean and Southeast Asia. The platform partners with 150+ chefs and 300 local suppliers to deliver carbon-neutral itineraries that meet the United Nations World Tourism Organization’s Sustainable Gastronomy criteria. For more information visit www.savortrips.com.
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