The emerging “work for your dinner” concept invites travelers to engage in the journey from source to table, whether foraging wild herbs, joining seasonal harvests, or cooking alongside chefs. These immersive experiences resonate with discerning travelers who seek involvement as well as indulgence, fostering appreciation for craftsmanship and tradition while reinforcing hospitality’s commitment to sustainability and authenticity.
The following properties from around the world are embracing this ethos:
Segera’s Authentic Dining Journey in their Paddock House
With culinary tourism continuing to shape decisions of traveler’s worldwide, foodies are seeking well-rounded experiences that feel both authentic and refined. Segera, a five-star luxury retreat in Laikipia, Kenya goes far beyond a typical meal, allowing guests to connect further with the surrounding community and the land itself.With their “farm to fork” approach guests at Segera can participate in seasonal harvesting, foraging and even cooking with chefs at one of their various unique dining options. The Paddock House, once a horse paddock, boasts sweeping views of the surrounding savannah and Mount Kenya. This venue features a wood-burning oven, glass conservatories, and farmhouse-style interiors with locally refined stone cladding. Shelves are stocked with pickled vegetables, homemade jams, Chef Violet’s flavored salts and chilies, and infused olive oils and vinegars. Large glass vessels ferment kombuchas, beer, and wine vinegars, adding to the atmosphere. Mornings welcome guests with fresh-baked bread, coffee, teas, and herbal infusions. In the evenings, the wood oven becomes the heart of Segera’s signature Chef’s Table Experience, where guests can watch, engage, and even join in the cooking - often sharing family recipes with the chefs. The curated wine list from Segera’s Wine Tower complements the experience.
A Foraging Journey in Bali with Mandapa, a Ritz-Carlton Reserve
Mandapa, a Ritz-Carlton Reserve, in Ubud, Bali, continues to authentically connect guests with the unspoiled jungle that surrounds. A place where temples stand majestic against a backdrop of rice terraces as the Ayung River flows by, it is a true sanctuary hidden in the rainforest. The property’s restaurant, Kubu, continues to introduce new initiatives that bring nature to the plate, honoring the rich Balinese flavors. Kubu’s concept was brought to like by Chef Eka, a local who crafts each dish to tell a story of Bali’s fertile soil and pristine waters. With a deep respect for the land of Bali, Chef Eka’s philosophy is rooted in foraging and sourcing ingredients within a 100km radius of the restaurant. Mandapa is passionate about deepening guests’ connection to the land and offer hand-on experiences like foraging with Chef Eka himself. Guests spend the day in nature, carefully selecting wild herbs and edible plants that thrive in the local environment. An experience that reminds guests the importance of respecting nature and where ingredients are sourced from. What makes this experience truly special is then seeing what Chef Eka can create with these ingredients. It is a beautiful display of how sustainable practices can be both meaningful and delicious.
An Immersive Italian Cooking Class at Cape of Senses
Cape of Senses, a luxurious spa hideaway perched on the natural hillside above Lake Garda in Italy, offers a serene escape where guests can rejuvenate both body and mind. Embracing the region's rich traditions, the property offers unique culinary activities, including a cooking class to master the art of Italian cuisine. During the fall months, guests are able to explore the regions seasonal flavors, including pumpkin, roasted chestnuts, aromatic truffles and hearty root vegetables. Led by the hotel’s chefs, guests will learn to use these locally sourced ingredients and create dishes that tell a story, allowing the flavors to speak for themselves. The class includes a traditional local lunch menu, featuring a catch-of-the-day with seasonal vegetables, antipasto, and desert, incorporating fresh flavors around the region.
At This Safari Lodge, Dinner Starts with a Cast:
At Singita Pamushana Lodge, dining begins where the Malilangwe Dam meets the wild. Set on the Malilangwe Wildlife Reserve—one of the few African safaris with access to a private dam—travelers head out on guided fishing excursions for Tiger Fish, Bass, Tilapia, and Catfish. Practicing sustainable catch methods, guests can sleep out on the boat under the stars, surrounded by the sounds of the bush and the occasional elephant at the water’s edge. The day’s catch is then prepared by the lodge’s chefs and served at dinner, paired with the guest’s choice of wine—an unforgettable reward for a meal truly earned.
A Taste of Bali with Hotel Indigo Bali Seminyak Beach’s Cooking Class
Hotel Indigo Bali Seminyak Beach offers a cultural experience into Bali's rich culinary heritage, through immersive cooking classes including a ‘Latte Art Class’, a ‘Standard Cooking Class’, and a ‘DIY Cocktails’ class. Each experience displays how the island's ancient flavors meet contemporary influences that highlight the essence of Bali’s vibrant food culture. The standard cooking class invites guests to explore rich Balinese ingredients by learning to craft dishes such as Sambal Matah, Pepes Ikan, Chicken Yakitori, Ayam Betutu, Lawar Kacang, Sushi, and several flavorful dressings. The resort’s restaurant, SugarSand, is under the expertise of Chef Syamsul Rizal, the Japanese Specialty Chef. The beachfront setting at SugarSand allows guests to savor these authentic flavors that they crafted themselves while enjoying panoramic ocean views, making it a true celebration of Bali’s culinary traditions. The venue also features a stunning pool, open to both hotel guests and visitors, offering a perfect blend of relaxation and cultural indulgence.
Harvest Honey from Hotel Eden Roc’s Bee Yard
The luxurious Hotel Eden Roc, perched along the Swiss shores of Lake Maggiore, provides travelers the opportunity to harvest their own honey, immersing themselves in the regional culture of Ascona. Situated high above the lake, guests will find the eight buzzing hives of the hotel’s bee yard. With a special suit for protection, visitors can work alongside the hotel’s beekeepers to collect their very own liquid gold sample. This rewarding, yet leisurely experience aligns with The Tschuggen Collection’s Moving Mountains concept, a holistic lifestyle program encouraging guests to reconnect with nature through various offerings rooted in quality movement, nourishment, and rest.
After a day’s work of collecting honey, guests can enjoy an array of water activities, such as swimming, kayaking, and paddleboarding, right off the shores of the property. They may also fill their days with peaceful walks along Ascona’s main piazza, leisurely boat rides or fishing on the lake, soaking in the property’s unique Mediterranean charm and the rich culture of the region.
Organic Culinary Journey at Cameron Highlands Resort
At Cameron Highlands Resort in Malaysia, guests can opt into an Organic Culinary Journey that invites them to take part in the work behind their meal. The experience begins with a guided visit to an organic farm in Ringlet, where Farmer Fong introduces the principles of sustainable cultivation and leads guests in harvesting seasonal produce that will later be used in their cooking session. Upon returning to the resort, participants unwind with a tea bath at the Spa Village before moving to Gonbei restaurant for a hands-on cooking class. With guidance from the resort’s chef, guests prepare dishes using the ingredients they gathered earlier in the day. The experience concludes with a quiet dinner made meaningful to the guests by having contributed to each step, from the field to the plate.
Hook & Cook at Baros Maldives
Whether guests are seasoned anglers or first-timers curious to cast a line during their island vacation, Baros Maldivesoffers a variety of fishing experiences for every caliber. Guests can set out on the resort’s Big Game Fishing – Deep Sea Fishing Experience, venturing into the open ocean on a traditional Maldivian boat in search of local Sailfish, Bonito Tuna, Marlin, and Wahoo. The evening brings a Private Sunset Fishing excursion, guided by Baros’ expert crew. As the sun sets over the Indian Ocean, guests try their hand at traditional Maldivian fishing, using a handline with raw fish as bait. On all these excursions, the resort’s staff will ask guests how they would like each of their catches prepared, whether made into a Maldivian curry, grilled, fried, or as fresh sushi/sashimi. Baros also recently opened its new Chef’s Garden, where guests can arrange an “Ocean Harvest” experience; they’ll embark on a private sunset fishing trip and return to witness the Chef transform their fresh catch into a ‘surprise menu’ enjoyed in the serene garden setting.
Forage, Feast, and Explore: Hard-Earned Safari Experiences with Stanley Safaris
Stanley Safaris, a luxury and highly personalized safari operator based in South Africa, is renowned for offering exceptional wildlife experiences across Southern and Eastern Africa. One of the camps they partner with is Grootbos in South Africa, where guests can truly “work for their food.” Travelers head out with a chef to the shoreline to forage for sustainable ingredients such as seaweed and mussels, which are then transformed into a “forage-inspired” lunch during an interactive cooking demonstration overlooking the coast. After a hard-earned meal, guests can continue exploring the reserve on horseback along sweeping dunes, embark on a botanical safari through one of the world’s richest temperate flora regions, or enjoy Grootbos Nature Reserve’s exclusive boat trip across Walker Bay to spot whales, dolphins, Cape fur seals, and even great white sharks.
Forest-to-Table: Foraging for Mushrooms at Forsthofgut
Forsthofgut Nature Hotel in Leogang, Austria offers a mushroom-spotting experience that takes guests into the hotel’s own forest with Rupert, an expert who introduces the woodland’s seasonal varieties and explains how each type grows in relation to moisture, soil and shade. The walk moves through quiet paths and soft moss beds where guests look for chanterelles, porcini and other local mushrooms, learning how to distinguish edible species from those left untouched. Small baskets are provided for collecting a modest selection, and once guests return to Forsthofgut, the kitchen team examines the day’s findings before preparing the mushrooms as part of a dish that reflects the hotel’s focus on ingredients sourced directly from its landscape. The experience highlights the connection between the forest and the culinary program, giving guests the chance to understand where their food comes from and to take part in the process from the moment a mushroom is spotted on the forest floor to when it reaches the plate.
