Grand Moto Food Tour of Slovenia and Croatia

Special Tour 8 days 7 nights Availability: 2019-09-01
Ljubljana, Slovenia Northern Croatia Tour Guide: Richard Gruica

Grand Moto Food Tour of Slovenia and Croatia

Join three culinary superstars for a truly “Once in a Lifetime” culinary adventure with a Moto twist as guests will get to experience an amazing 8 day / 7 night vacation of Slovenia and Croatia alongside these top chefs. Guests will enjoy all 5 star accommodations, their choice of a Ducati motorcycle with tour guides and full escort or a luxury van transport for those non riders to experience an itinerary filled with the absolute very BEST of each country.

Chef Claudio Aprile, Chef Scott Crawford and Chef Curtis Duffy will be our Chef-Hosts for this culinary excursion. This amazing adventure takes place Sunday, September 1st to Sunday, September 8th, 2019.

Trip Price
The price of this trip is $15,000 per person single room or $10,000 per person as a couple. A deposit is required for each reservation.
Things To Know
All guests of riders have the “anytime” on and off option of riding on the bike or in the luxury van throughout the duration of the tour.
What's IncludedWhat's Not IncludedArrival & Departure CityDaily MileagePhoto GalleryAbout the Chefs
INCLUDED
  • The chance to eat, drink, ride, cook and learn alongside Chef’s Claudio Aprile, Scott Crawford & Curtis Duffy personally throughout the trip.
  • 7 nights accommodation at 5 star hotels
  • Brand new Ducati motorcycles for all riders
  • All excursions, including food, tastings & classes
  • Private luxury transportation throughout the tour
  • A Croatian-American guide, who also happens to be a chef
  • 2 Ducati Certified Moto tour guides with full support
  • Airport transfers
NOT INCLUDED
  • Airfare to Slovenia
  • Departure and custom fees
  • Gratuities and individual daily expenses not covered on the tour
  • Travel insurance including medical and luggage insurance
  • Trip cancellation
Ljubljana, Slovenia.

Total Mileage: 1.500 km (950 miles)
Daily Mileage: 120 – 270 km (72 – 170 miles)

CLAUDIO APRILE, one of Canada’s most celebrated and visionary chefs. Aprile was born in Uruguay, grew up in Toronto, and has traveled, lived, and worked internationally. He has spent his professional life in kitchens working through the ranks becoming the successful restaurateur that he is today.

Throughout his 30+ year career, Aprile has passed through some of the most renowned kitchens around the globe. Bali Sugar in London earned him outstanding reviews as a young executive chef where he received local and international critical acclaim. On returning to Toronto in 2000, Aprile cemented that reputation at Senses in Toronto, where he wowed critics and diners alike with his innovative use of experimental cooking techniques.

Aprile’s first restaurant, Colborne Lane, opened to immediate success. Colborne Lane was lauded as one of the best restaurants in the world, and Aprile was named one of the most innovative chefs working in Canada. Central to Aprile’s success is his dedication to creativity, and drive to expertly deliver the unexpected. With Colborne Lane offering beautifully crafted, precisely plated cuisine, he switched gears with Origin restaurant. Opening in 2010, Origin offered fast, fresh, and accessible food, delivered to guests sitting right across from the chef in the open kitchen. Toronto Life magazine and Now magazine voted Origin the #1 restaurant in Toronto.

Watch for Claudio on CTV’s MasterChef Canada now in it’s third season, where he takes on the coveted role of culinary judge.

SCOTT CRAWFORD opened Crawford and Son in November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie, and modern American Steakhouse, Crawford Brothers. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford also serves on the board for The Sunday Supper, and in 2018, led the team to raise $400K for Hurricane Florence victims. In 2019, the Triangle Business Journal named Crawford “CEO of the Year.”

CURTIS DUFFY, former Chef of Grace Restaurant in Chicago, whose culinary mastery has achieved Michelin’s highest three-star rating for the past four consecutive years (2014- 2017). Duffy’s style is a reflection of his personal taste and drawing upon his wealth of experience. His micro-seasonal cuisine is best described as “thoughtfully progressive”, thoughtful as he puts tremendous time, focus, research and thought into what he creates, and progressive as he utilizes modern techniques to coax the best out of the ingredients. Each dish is an expression of his personality – avant-garde but grounded – putting ingredients at the forefront. He continues to source the highest quality ingredients, allowing flavor to trump technique.

Duffy has earned numerous accolades, including Forbes Travel Guide Five-Star, AAA Five-Diamond, and 2016 James Beard Foundation’s “Best Chef, Great Lakes” Award. While Duffy continues his culinary evolution, he sits on the advisory board of Auguste Escoffier School of Culinary Arts with a $25,000 scholarship in his name. He continues his charitable efforts by volunteering with Grand Chefs Gala, a fundraiser benefiting the Greater Illinois Cystic Fibrosis Foundation, where he is Chef Chair of the gala and has hosted several dinners to further the foundation.

Duffy’s culinary and philanthropy ethos inducted him into the prestigious Disciples d’Escoffier International, where he will continue to encompass those shared ethos as a Disciple. In 2015, former Chicago Tribune dining reporter/filmmaker Kevin Pang and filmmaker Mark Helenowski debuted, “For Grace,” a documentary chronicling his conception and execution of Grace Restaurant and how his turbulent past shaped the remarkable person he is today. http://www.forgracefilm.com . He currently resides on the north side of Chicago with his two young daughters.


Travel Insurance
We highly encourage travel insurance fir this trip. Any flight cancellations or lost luggage is the responsibility of the traveler.

Cancellation Policy

There is a minimum $300 Cancellation Fee Penalty.

If you cancel:

  • 180+ days – You will receive a 100% refund of all monies paid for the tour minus a 10% cancellation fee
  • 120-179 days = 80% of monies paid by you returned to you minus 10% cancellation fee
  • 91- 119 days – 65% of monies paid returned to you minus the 10% cancellation fee
  • 90 -61 days to tour departure – 30% of monies paid returned to you minus the 10% cancellation fee
  • 60 days or less to tour departure – No return of any monies paid

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