One field, two ways to enter it. Chefs and buyers come for suppliers, cost and contracts. Travellers come for markets, farms, wine and the table. Same fixers, same access — different pace and outcome.
Chefs, sous chefs, technologists, buyers, owners, product developers.
Food-driven travellers, couples and small private groups.
Up to 14 participants. The chef track is industry only; the journey track is for travellers who genuinely care about food. Never mixed in one group.
Chefs take shifts in partner kitchens and workshops. Travellers cook, harvest, taste and blend — always with the people who make the product.
Farms, workshops and markets before opening hours. Both tracks meet the same producers — one leaves with a contract, the other with a story.
The chef track ends with a sourcing report and supplier contacts. The journey ends with a personal food map: recipes, producers, bottles and places.
Farm, market or plantation before opening. Journey track starts at 08:00 with breakfast.
Varieties, seasonality, taste — price and yield for chefs, tasting for travellers.
Workshop, winery, coffee mill, wasabi beds — always with the people who run them.
Field → raw material review → cooking from what we found. A shift for chefs, a cooking session for travellers.
Dinner with the producers of the day, with wine or tea pairing.
Cost figures and conclusions, or a personal food map.
Deposit is 30% of the fee, balance due 30 days before start. Corporate payment with closing documents is available for the chef track; cancellations 45 days out roll the deposit to another route in the season.
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If you buy, cook or develop products professionally — take Sourcing Thai Ingredients. If you travel for food, wine and places — take the Gastro Journey. We can also mix elements for a private group.
Only for the chef track: at least two years in a kitchen, procurement or production. The Gastro Journey has no requirements beyond real interest in food.
The chef track is a full working day: early starts, long hours, kitchen shifts. The journey keeps a relaxed pace with free time and one slow day in the middle.
Yes. Restaurant teams up to four people join a season route; from six people we build a private expedition on either track in 3-4 months.
Tell us who you are — a chef sourcing products or a traveller after the best table — and we'll match the track.