After nearly two decades immersed in Spain’s regional kitchens, a new hand is guiding one of Seville’s most intimate culinary experiences—and the goal goes far beyond just filling bellies.
Chef Jeffrey James Trench, an American-born cook who moved to Spain and never looked back, is taking over operations in Seville for The Chef Tours. His new role places him at the helm of the company’s upgraded Ultimate Seville Wine and Food Tour, a 3.5-hour walking experience capped at just six guests. The move signals a shift toward deeper cultural immersion for travellers who want more than a checklist of local dishes.
Spain’s global reputation for food and wine is well-earned, yet many visitors only scratch the surface of its regional diversity. Trench’s appointment arrives at a pivotal moment: the provincial tourism authority published its 2026 Wine and Spirits Guide in May, shining a light on the area’s varied wine-producing zones, including Aljarafe, Sierra Morena, and Lebrija, as well as traditional mosto wines and local spirits. The timing suggests a growing appetite for exploring Andalusia beyond its most famous plates and pours.
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For Trench, the link between landscape, heritage, and the dinner table has defined his own path through Spain.
A chef shaped by Spain, region by region
After relocating to Spain, Trench enrolled in culinary school in Seville and honed his craft in restaurants across the city. He then expanded his repertoire in kitchens throughout Extremadura, Catalonia, and Asturias, soaking up the unique ingredients, customs, and culinary philosophies of each area.
That journey gave him a perspective on Spanish cuisine that transcends the usual international shorthand of paella, tapas, and Rioja. Spain’s food identity is intensely local, with varied landscapes and histories influencing how people cook and eat. Trench is fascinated by the narratives behind these differences: why a particular dish came to be, how a tradition endured, and what a specific food or wine reveals about its makers.
“Spain is not one culinary story,” Trench explains. “Every region has its own traditions, ingredients, and ways of bringing people together around food. What interests me is helping people understand those dynamics to better appreciate the astonishing detail, care and history behind the food and people, rather than simply indicating what they are tasting.”
Seville through wine, food, and conversation
The Ultimate Seville Wine and Food Tour embodies this philosophy. Instead of a typical sightseeing route, the experience guides a small group through a curated selection of wine bars and restaurants, pairing Spanish wines with thoughtfully matched bites while sparking conversations about the customs behind them.
The evening kicks off with a wine introduction on the rooftop of an exclusive hotel, then flows through a series of culinary stops. Guests explore surprising pairings—such as why a red wine can complement seafood—and encounter traditional dishes whose origins trace back to the cultural exchanges that shaped Andalusian cuisine. The finale is a last glass of wine with a view over the city. The lineup of wines and dishes is flexible, allowing the tour to adapt to what’s available at the venues.
Limited to six guests and priced at €179 per person, the tour prioritizes depth over volume. It’s an opportunity to ask questions, understand what’s being served, and experience Seville through the eyes of a chef who has made Spain his home. For travellers keen on the culture behind the meal, this is a different beast from hopping between tasting spots—food and wine become a lens for understanding the city and its people.
A more personal approach to culinary travel
The Chef Tours was built on the idea that food is a natural bridge between travellers and a destination’s character. Its experiences across international food cities are led by professional chefs, with each tour reflecting the expertise and personality of its leader.
“Appointing Jeffrey is about more than putting a new chef in charge of an experience,” says Karl Wilder, founder of The Chef Tours. “He has spent years learning Spain through its kitchens, and he brings a perspective that allows guests to understand the food and wine in a more meaningful way. We want people to leave Seville with more than a list of dishes they have tasted. We want them to understand a little more about the place and the people behind them.”
The company’s approach is deliberately personal. Small groups encourage dialogue, while professional culinary insight offers a richer understanding of the food and drink that define a locale. The core ingredients stay consistent—a knowledgeable chef, carefully chosen food and wine, and the human stories that tie them together—even if no two experiences are identical.
For Trench, Seville is the natural stage for these ideas. It’s a city with a unique culinary culture and a regional wine story that deserves more attention from international visitors. The aim isn’t just to run another wine tour. It’s to help guests grasp why the food and wine taste the way they do, how they link to Andalusia’s cultural history, and what makes sharing them in Seville a one-of-a-kind experience.
Discover Seville through its food and wine
The Ultimate Seville Wine and Food Tour runs about 3.5 hours and welcomes up to six guests. At €179 per person, it’s tailored for travellers who appreciate regional wines, thoughtful pairings, expert insight, and a more intimate way to explore the city.
For those planning a trip to Andalusia, it’s a chance to go beyond the familiar and uncover a more considered side of Seville’s food culture.
Bookings and further information:
The Chef Tours: The Ultimate Seville Wine and Food Tour
About The Chef Tours
The Chef Tours is an experience company linking travellers with the food, wine, and people that give a destination its character. Operating in international food cities including Paris, Berlin, Seville, Istanbul, Mexico City, and Buenos Aires, the company creates chef-led experiences built around local knowledge, culinary traditions, and human connection. Its philosophy is simple: food is the starting point, but the people and stories behind it are the experience.
Media contact: operations@thecheftours.com
Karl Wilder
The Chef Tours
+1 859-413-5576
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Why it matters: As travellers increasingly seek meaningful connections with the places they visit, chef-led experiences like this one offer a model for culinary tourism that values understanding over mere consumption. Trench’s deep regional knowledge positions Seville’s food culture as a gateway to broader cultural appreciation, not just a stop on a tasting itinerary.
