Go to Cooking School With a Michelin-Starred Chef in These 5 Destinations

Globetrotting gourmands have the opportunity to learn from the best.

For the food-driven travelers among us plotting their next trip based on what and where to eat, two of the most popular paths include booking a table at a Michelin-starred restaurant and securing a spot at a hands-on cooking class. Now, those two gastronomic pursuits can be combined into the ultimate eating adventure: a cooking class led by a Michelin-starred chef.

At select hotels around the world, as well as an increasing number of annual food festivals, globetrotting gourmands have the opportunity to learn from the best while also sampling tantalizing treats—and bringing back the knowledge to pull it off once more at home.

Switzerland: Castello del Sole

At Castello del Sole, a member of Swiss Deluxe Hotels, chef Mattias Roock leads guests through a 90-minute risotto masterclass on Saturdays in the kitchen of Locanda Barbarossa, which has one Michelin star. Learn the secrets of his perfect risotto, and then enjoy the fruits of your labor paired with a glass of wine, showcasing ingredients coming from the property's Terreni alla Maggia winery and garden.

“We first take a short tour to show the guests where we grow our produce, and then we move to the kitchen," Roock tells TripSavvy, adding that the kitchen, "attracts a lot of curiosity because it's not often that you get to go inside since many chefs do not want to reveal the secrets behind their signature recipes.”

He offers more of an open-door policy for guests, welcoming visitors of all ages and experiences. “The feedback is usually outstanding, and people appreciate the fact that the group is relatively small, so we can really talk together," Roock says.

United Kingdom: Le Manoir aux Quat'Saisions, A Belmond Hotel

Raymond Blanc OBE opened his namesake cooking school in 1991. Guests of Le Manoir aux Quat'Saisons, a Belmond Hotel can enroll in a daily lineup of half- and full-day culinary experiences such as a beginner's guide to breadmaking or a garden-to-plate tutorial. “Each course focuses on recipes held dear by Raymond, but none more so than Maman Blanc's classic cuisine that celebrates the simplicity of home cooking and showcases the dishes that led our chef patron to become the Michelin-starred chef he is today,” Mark Peregrine, the director of the Raymond Blanc Cookery School, tells TripSavvy.

“Our courses are suitable for all experience levels, from aspiring chefs to novices and individuals with a passion for home cooking,” Peregrine says. “Guests love to experience the buzz of being among two-Michelin starred chefs, and they often leave the classes feeling highly inspired by Raymond Blanc's passion for cooking and culinary creativity. His stories, anecdotes, and personal experiences motivate them to experiment more in their own kitchens.”

For a more personalized and extravagant experience, private sessions can be arranged with Blanc, upon request, along with immersive four-day courses inclusive of accommodations.

Cayman Islands: The Cayman Cookout

The Cayman Cookout is an annual food festival that brings in some of the biggest culinary luminaries from around the world. Hosted by Eric Ripert each January at The Ritz-Carlton, Grand Cayman—and approaching its 15th edition in 2024—the event features a who's who of your favorite food names from his rollicking Rolodex. The 2023 lineup featured Daniel Boulud, Tom Colicchio, Emeril Lagasse, José Andrés, Andrew Zimmern, and Dominique Crenn, to name a few. Participating chefs and events vary each year, but expect a lineup of cooking demos and workshops alongside culinary excursions, meals, seminars, and competitions.

France: Fleur de Loire

The Loire Valley's latest luxe must-visit is the Fleur de Loire, which opened in June 2022. The entire project is the culmination of a lifelong aspiration from two Michelin-starred chef Christophe Hay. At such a culinary wonderland, perhaps it shouldn't be a surprise that you can enroll for some hands-on instruction from Hay himself. “Since opening my kitchens in Montlivault, I’ve always promoted a collaborative environment, and because of this, I’ve had many requests to offer cooking classes, which is why I started this experience,” Hay says.

Hay leads a monthly cooking class series at the property with different themes throughout the year, such as a holiday foie gras course or a parents and children workshop. “Today we offer cooking classes for a very wide audience, including everyone from expert chefs in training to young people with an interest in cooking,” Hay says. “No matter what, the effect is always the same: cooking brings people together, and these moments of sharing unite us. Our participants always find it very difficult to leave our kitchen because they are so interested in asking questions and learning more about our profession."

Morocco: Royal Mansour Marrakech

At Royal Mansour Marrakech, eating endeavors should be at the forefront of any itinerary. The property's restaurants include Sesamo from Italian chef Massimiliano Alajmo, who, at 28 years old, became the youngest chef awarded three Michelin stars. The hotel is also home to La Grande Table Marocaine, newly reopened under the helm of French chef Hélène Darroze, who has garnered six Michelin stars thus far in her career.

The property unveiled an on-site culinary school this summer, offering customized workshops across all skill levels. Two-hour sessions focus on subjects such as Moroccan cuisine, Italian cuisine, or pastries—culminating with an alfresco tasting overlooking the hotel's gardens. While Darroze and Alajmo are not typically leading the programs, their expert sous chefs and culinary teams leave guests in capable hands.

For Darroze, the experience of learning the intricacies of a new type of cuisine has rekindled her own zest for learning in the kitchen, something she knows guests will love as well. “The most exciting part for me in coming here is learning about Moroccan cuisine, and then seeing what I will bring to this cuisine,” she says. “It has created an excitement that reminds me of when I was a girl learning to cook.”

Read the original article on TripSavvy.