Chef Jeffrey James Trench takes over The Chef Tours’ Seville operations

Chef Jeffrey James Trench, an American-born chef who has spent 17 years learning Spain’s kitchens, is now leading The Chef Tours’ Seville experience. The move centers on a small-group wine-and-tapas tour aimed at giving travellers a deeper look at Andalusian food culture.

Why it matters: - Seville’s food-and-wine scene is getting a more chef-driven, context-rich tourism product aimed at travellers who want more than a standard tasting route. - The new format leans into regional identity, which matters in Andalusia because the area’s wines, dishes, and culinary traditions are deeply tied to place. - The Chef Tours is betting that small groups, professional insight, and local storytelling can create a more valuable experience than volume-based tourism.

What happened: - Chef Jeffrey James Trench has taken over The Chef Tours’ Seville operations. - Trench will lead the upgraded Ultimate Seville Wine and Food Tour. - The experience is a 3.5-hour walking tour for a maximum of six guests. - The tour is priced at €179 per person. - Trench is American-born and has lived in Spain for 17 years. - The Chef Tours positions the Seville experience as part of its international chef-led model.

The details: - Trench trained at culinary school in Seville after moving to Spain. - He worked in restaurants throughout Seville and later in kitchens across Extremadura, Catalonia, and Asturias. - His background spans four Spanish regions, giving him exposure to different ingredients, traditions, and cooking styles. - The tour begins with a wine introduction on the rooftop of an exclusive hotel. - Guests then move through selected wine bars and restaurants in Seville. - The experience includes Spanish wines, food pairings, and discussion of the traditions behind them. - The route includes unexpected pairings, including red wine with seafood. - The tour ends with a final glass of wine overlooking the city. - The exact wines and dishes can change based on venues, products, and culinary opportunities available. - Travellers on the tour can ask questions and learn what they are being served from a chef with direct regional experience. - The Chef Tours says its broader model is built around professional chefs, local knowledge, and human connection. - The company operates in international food cities including Paris, Berlin, Seville, Istanbul, Mexico City, and Buenos Aires. - The company’s philosophy is that food is the starting point, while the people and stories behind it are the experience. - Booking information is available here.

Between the lines: - The timing lines up with growing interest in regional Spanish wine, not just the country’s best-known exports. - The provincial tourism authority’s 2026 Wine and Spirits Guide, published in May, highlighted Aljarafe, Sierra Morena, and Lebrija, along with mosto wines, local spirits, and food pairings. - Trench’s pitch is less about sightseeing and more about interpretation, which is a stronger fit for travellers looking for cultural depth. - The model also reflects a broader shift in culinary travel toward smaller groups and more personal experiences. - Trench’s quote underscores the core idea: Spain is not one culinary story, and regional differences shape what people taste and why it matters. - Karl Wilder, founder of The Chef Tours, said the appointment is about helping guests leave Seville with a deeper understanding of the place and the people behind the food.

What’s next: - The Ultimate Seville Wine and Food Tour will continue as a small-group offering focused on regional wines, pairings, and culinary context. - Trench’s role suggests The Chef Tours wants to deepen its Seville presence with a chef who has direct experience in Spanish kitchens. - Travellers heading to Andalusia can expect a more intimate version of Seville food tourism centered on conversation, history, and place.

The bottom line: - The Chef Tours is using Jeffrey James Trench’s deep Spain background to turn Seville food tourism into a more personal lesson in Andalusian culture.