Karl Wilder
I am rubbish at writing about myself, so I set AI onto this task
Chef Karl Wilder is a multifaceted culinary expert, food tourism pioneer, storyteller, and author whose career spans professional cooking, global travel, journalism, and literary pursuits.Wilder's journey into the culinary world began after attending culinary school, followed by extensive travels to refine his craft.
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He immersed himself in diverse traditions, learning from Italian and Bulgarian grandmothers, a talented French chef, and Vietnamese cooks, among others.
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Over the years, he lived and worked in Italy, the Dominican Republic, France, Spain, and the United States, gaining hands-on experience that emphasized stripping food culture down to its essentials—authenticity, craft, and human connection.
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Though specific dates for his time in Italy are not detailed, this period was formative in mastering kitchen techniques through real-world apprenticeship rather than formal structures.
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Transitioning into food tourism, Wilder became a key figure in redefining the industry. He previously worked with prominent companies like Eating Europe and Secret Food Tours, collaborating with co-founder PJ to elevate experiences beyond typical sightseeing.
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In this role, he focused on intimate, chef-led explorations that blend storytelling, gastronomy, and cultural immersion.
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Drawing on his performer-like charisma and sonorous voice, Wilder excelled as a guide, regaling groups with historical anecdotes and personal stories—such as smuggling food into East Berlin as a child—while leading tours that highlight hidden gems and local flavors.
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His passion for performance shines through in these interactive experiences, where he acts as both educator and entertainer, adapting on the fly to "read the room" and transform cities into "stories you can taste."
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Building on this expertise, Wilder founded The Chef Tours, a company offering exclusive, small-group food and wine adventures in cities including Paris, Seville, Berlin, Buenos Aires, Istanbul, and Mexico City.
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As a former professional chef and tourism executive, he designs tours that prioritize human expertise over algorithmic recommendations, often limited to six guests for personalized depth.
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Notable offerings include Berlin's summer-only culinary journey through Friedrichshain, featuring landmarks, tastings, and a private four-course dinner in a 1920s East German apartment.
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Wilder has also appeared on podcasts, discussing food's power to unite people and sharing insights from his global experiences.
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Beyond the kitchen and tours, Wilder has made notable contributions as a writer. He contributed to the Huffington Post, including a 2011 piece chronicling his week living on a food stamp budget to highlight accessible, healthy cooking.
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One of his popular articles, "Losing My Religion," published in 2014, explores personal themes of faith, abuse, and reflection (available at https://www.huffpost.com/entry/losing-my-religion_b_5691286).
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In recent years, Wilder turned to fiction, authoring a series of detective novels featuring the time-displaced private investigator John Evans. The trilogy includes:It's Not Always Murder (A John Evans Mystery #1, 2024): Evans, a modern purchasing agent, finds himself thrust naked into 1945 New Orleans, navigating mysteries in a steamy, unfamiliar era.
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You Can Get a Man With a Gun (A John Evans Mystery #2, 2024): Evans balances his dual-timeline existence while unraveling hidden motives and secrets as both investigator and target.
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The Firm Client in His Pelican Briefs (A John Evans Mystery #3, 2025): Evans digs up dirt for a defense attorney amid political intrigue in gritty New Orleans.
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He also penned the comic novel Filthy Blond.
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Wilder's diverse background—including community outreach like teaching budget-friendly meals—continues to influence his work, blending innovation with a commitment to cultural storytelling and accessibility.
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