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Our Partner

Become a partner of the World Gourmet Society!

The mission of the World Gourmet Society and its members is to “Discover New Culinary Landscapes.” Our vision is to create a platform to support young and talented chefs and new culinary ideas.

We are looking to form strategic partnerships with likeminded organizations on both global and local levels to support this mission and the global culinary community. WGS currently reaches over 37,000 gourmets worldwide.

Core elements of the partnership can be:

  • Enhancing the visibility and reach of WGS and the partner organization
  • Support for specific projects
  • Content and newsletter support
  • Access to the WGS membership

Please contact us if you are interested in become a strategic partner of the World Gourmet Society.

 


 

Our Global Partner:

 

andy  andy-hayler-logo

 
Andy Hayler the only person who has been to every 3 star Michelin restaurant in the world.
 
He is the author of "The London Transport Restaurant Guide" and a freelance food writer for various publications. He was also a guest critic on the first four series of BBC's "Masterchef: The Professionals.", and wrote the Paris section of National Geographics's "Food Journeys of the World", published in 2009. Andy the restaurant critic for Elite Traveler magazine.
 
Over the last 20 or so years he has been eating in restaurants three to six times a week. In 2004 Andy Hayler completed eating at every 3 star Michelin restaurant in the world at the time, a journey that was reported in the press as far afield as Taiwan and Australia and made it to French National TV. He also caught up with Michelin in 2008, and again in 2010, 2012 and 2014 in terms of eating at all the three star restaurants at that time.

 


  

WFTA

Eat Well, Travel Better - what the World Food Travel Association (WFTA) is all about. We believe that by offering unique and memorable food and drink experiences, tourists will have a better overall experience and return home raving fans of your business or destination. The WFTA is a non-governmental organization and the world's leading authority on food tourism, with over 18,000 members in 135 countries. We offer an array of cutting-edge tools to help today's food, drink, travel, hospitality and media professionals to leverage food and drink as tourist attractions. Learn more about the association or connect and share with us at www.worldfoodtravel.org/social

 


Our Media Partner in Belgium:

new-logo-dolce-world-cmyk-goud Kopie

 

 

TASTE THE WORLD OF DOLCE

DOLCE MAGAZINE is a trendy, hip and exclusive magazine for trendy, hip and exclusive people. Bon vivants with a shared passion for gastronomy, travel and unique experiences. Foodies, hipsters, hobby chefs, cosmopolitan types—all with a taste for an inspiring magazine that brings both viewing and experiential pleasure. Dolce brings them together in a worldwide community with a Belgian touch.

Dolce WORLD is an international community with a passion for gastronomy , lifestyle, art built through crossmedia (paper, digital) and sharing experience (travel, concerts, exhibitions, incentives... ) activities.

 


 

 Our Partner in Lebanon:

 

LOGO123 kl

 

THE CULINARY AND WINE TRAVEL CLUB

Le Passeport Culinaire's mission is to pursue and enjoy unique and memorable gourmet journeys through unveiling the secrets of the land, its people and cuisine.

Flying for the Château or the terroir, the farm or the Michelin star restaurant, we invite everyone to take part of this new way of travelling, where emotions, empathy and food tourism revitalize altruism and human talent.

Embark with us on culinary journeys of a lifetime and feel the soul of a destination through its cuisine.



Our Partner in Austria:

Geniesser Logo druckfähig middle

Genießerhotels & -restaurants
Gourmet Hotels & Restaurants

Gourmets stay at the 26 connoisseur hotels in Austria, South Tyrol, Germany, and Switzerland, which are distinguished by their fine cuisine and top wine culture.

The cooperation was founded in April 1995 and is set apart by its exceptional cuisine and wine culture. There are many 4- and 5-Star hotels out there, but few can keep their kitchens and wine cellars at pace with the infrastructure of the house. The 26 hotels in this cooperation set a high standard.

From Landhaus Bacher or Döllerer, to Salzburgerhof or Schalber, to Sattlerhof or Das Traunsee, each is a gastronomic flagship enterprise of its respective region, run by owners who lead not only from marketing considerations, but who also live with great, personal passion.

While all of these hotels boast culinary quality, their settings greatly differ: some are small, idyllic country houses, while others are leading luxury hotels with extravagant spa areas; some are in the mountains, while others are near lakes or in the middle of the best wine regions (www.geniesserhotels.com).

With the Birkenhof near Regensburg and Le Grand Chalet in Gstaad, Genießerpension hotels are now also represented in Switzerland and Germany with two select addresses.

German version:
Genießerhotels & -restaurants

Wo Gourmets logieren – die 26 Genießerhotels in Österreich, Südtirol, Deutschland und der Schweiz punkten durch feinste Küche und Top-Weinkultur.

Die im April 1995 gegründete Kooperation setzt neben persönlicher Atmosphäre auf außergewöhnliche Küchenqualität und Weinkultur. Denn anspruchsvolle 4- und 5-Sterne-Hotels gibt es viele, aber sehr oft können Küche und Weinkeller mit der Infrastruktur des Hauses nicht mithalten. Ob Landhaus Bacher oder Döllerer, ob Salzburgerhof oder Schalber, ob Sattlerhof oder Das Traunsee, um nur einige Beispiele zu nennen – jedes für sich ist ein gastronomischer Leitbetrieb seiner jeweiligen Region, geführt von Besitzern, die das Thema Genuss nicht nur aus Marketingüberlegungen führen, sondern es mit großer, persönlicher Leidenschaft auch leben. Mit dem Birkenhof nahe Regensburg und dem Le Grand Chalet in Gstaad sind die Genießerhotels nun auch in der Schweiz und in Deutschland mit zwei ausgewählten Adressen vertreten.

Abgesehen von ihrem kulinarischen Qualitätsanspruch sind sie zugleich höchst unterschiedlich: Einige sind kleine idyllische Landhäuser, andere führende Wellnesshotels mit extravagantem Spa-Bereich, manche liegen in den Bergen, andere an Badeseen oder mitten in besten Weinregionen. www.geniesserhotels.com

JRElogo middle

Jeunes Restaurateurs d´Europe - Österreich
Jeunes Restaurateurs d'Europe – Austria


The elite of the top Austrian restaurateurs and chefs are as present as ever in the international unification of the Jeunes Restaurateurs d'Europe.

"Talent and Passion" is the motto of this association for the best young chefs and restaurant owners in Europe who belong to approximately 350 of the most creative restaurateurs from twelve countries. To be included in this elite circle, one must meet the following conditions: be 25 to 37 years old and have excellent cooking skills with corresponding ratings in various restaurant guides.


The JRE Austria currently has 20 members, including some with three Gault Millau chefs of the year: Thorsten Probost (Burg Vital Resort, Lech am Arlberg), Thomas Strand (Gourmet Hotel Landhaus Bacher, Mautern), and Andreas Döllerer (Genießerhotel Döllerer, Golling). Overall, it brings the group to an impressive 42 Gault Millau, 56 Falstaff forks, and 70 A la Carte stars. www.jre.at

 

German version:
Jeunes Restaurateurs d´Europe - Österreich

Die Elite der österreichischen Spitzengastronomen und Köche ist innerhalb der internationalen Vereinigung der Jeunes Restaurateurs d´Europe so präsent wie noch nie.

„Talent und Passion“ ist der Leitspruch dieser Vereinigung für die besten jungen Spitzenköche und Restaurantbesitzer Europas, der rund 350 der kreativsten Gastronomen aus zwölf Ländern angehören. Um in diesen elitären Kreis aufgenommen zu werden, müssen natürlich entsprechende Voraussetzungen erfüllt werden: Man muss nicht nur zwischen 25 und 37 Jahre alt sein, sondern vor allem auch exzellente Kochkünste mit entsprechenden Bewertungen in verschiedenen Restaurant-Guides nachweisen.

Die JRE-Österreich zählt derzeit 20 Mitglieder, darunter etwa mit Thorsten Probost (Burg Vital Resort, Lech am Arlberg), Thomas Dorfer (Genießerhotel Landhaus Bacher, Mautern) und Andreas Döllerer (Genießerhotel Döllerer, Golling) gleich drei Gault Millau-Köche des Jahres. Insgesamt bringt es die Gruppe auf stolze 42 Gault Millau-Hauben, 56 Falstaff-Gabeln und 70 A la Carte-Sterne. www.jre.at

 

 

Hannes

 

rochini bietet Tischkultur für einzigartige Genusswelten
 
Seit vier Generationen wird in der Familie Tiefenthaler darauf Wert gelegt, etwas Besonderes für den Menschen zu schaffen – in unterschiedlichen Berufen, aber immer mit dem gleichen und wichtigen Rohstoff: Begeisterung.
Mit der Gründung ihres Unternehmens „rochini“ im Jahre 2009 haben sich der gebürtige Vorarlberger Hannes Tiefenthaler und seine Frau Sybille der Tischkultur im Premiumsegment verschrieben. Stets am Puls der Zeit, bieten sie mit ihrem einzigartigem „rochini –Konzept“ ausgesuchte Tischkultur, gepaart mit Schönheit, Eleganz und Funktionalität rund um die perfekte Tafel an.
 
Web: http://www.rochini.at/ 

 


 Our Partner in France:

 chefshout logo en-sm 360

 Chefshout is a restaurant guide app for foodies to discover where top chefs eat. Chefs are obviously the best placed to share these industry secrets. Create your own favourite chef list and follow their recommendations, photos and life-stories. Before the iPhone app is released you can already see chef recommended restaurants and more information at: www.chefshout.com 
We are delighted to be partners with the World Gourmet Society and share in their culinary journey and help you all discover the best cuisine around.