Chef's Corner
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Explore the world through food, wine, and unforgettable moments—global experiences, locally inspired.
There’s travel—and then there’s travel with purpose. For discerning wine and food enthusiasts, Premier Tours & Travel offers more than just a vacation. With immersive, expertly crafted itineraries that celebrate food, wine, and culture, each journey is a deeply personal experience designed to engage all the senses.
At the heart of many of these unforgettable adventures is Chef Bob Waggoner, Premier’s celebrated Expert Host. A pioneer of Charleston’s culinary rise and an award-winning chef with a deep love for French cuisine and wine, Chef Bob brings a soulfulness and authenticity to every experience—whether he’s leading a truffle hunt in Provence, preparing a five-course meal in Burgundy, or sharing a perfectly aged Bordeaux over dinner.
Chef Bob’s Corner: Recipe & Wine Pairing
CREEK FLOUNDER SAUTÉED IN A DICED SHRIMP, LIME & CAPER BUTTER
INGREDIENTS
- 8 tablespoons unsalted butter chilled and cut into cubes, divided
- 2 1/2 teaspoons salt
- 18 cranks fresh-ground white pepper
- 10 ounces fresh flounder fillet, bones and skin removed
- 4 wild American shrimp, diced raw
- 1 small shallot, chopped fine
- 1/4 cup dry white wine
- 1 lemon, skin removed and cut into segments (save juice)
- 1 tablespoon capers
- 1 tablespoon chopped parsley
INSTRUCTIONS (SERVES 2)
- In a small Teflon pan, heat 2 tablespoons butter.
- Salt and pepper the flounder with 1/4 teaspoon salt and 1 crank pepper on each side and diced shrimp with 1/4 teaspoon salt and 2 cranks pepper on each side. Sear the flounder for 1 minute on each side and remove from the pan.
- In the same hot pan, toss in the diced shrimp and sauté for 30 seconds. Remove from the pan.
- Add the shallot to the same pan over low heat and cook without browning for 15 seconds. Add the wine and reduce by half over low heat.
- To make the sauce, gently whisk in 6 tablespoons cold butter. Add the lemon juice, capers, parsley, and diced shrimp.
- Place the flounder fillet in the center of a plate and garnish with the lemon segments.
- Pepper the sauce and lightly salt it, as the capers will bring salt to the dish. Spoon the sauce over the flounder.
WINE PAIRING
Chef Bob’s pairing choice, 2020 Meursault Clos du Murger by Albert Guinon, is a refined white Burgundy that brings elegance to the plate. Expect bright acidity, notes of ripe orchard fruit (think pear and golden apple), hints of toasted hazelnut, and a touch of minerality. It’s a well-matched companion to the delicate flounder and rich butter-caper sauce, offering both freshness and depth to balance the dish.
Before Charleston became one of America’s top food destinations, Chef Bob Waggoner was already crafting globally inspired cuisine rooted in French technique and Southern heart. Trained in France and shaped by decades of international culinary accolades, Bob has worked alongside Michelin-starred chefs and served as executive chef in top kitchens across the U.S. and Europe.
But beyond the titles and honors, it’s Chef Bob’s passion for sharing culture through cuisine—and his natural warmth—that makes traveling with him such a joy. Through his partnership with Premier Tours & Travel, he hosts departures in the “Expertly Done Culinary & Wine Travel” series—intimate, authentic tours that take travelers well beyond the traditional tourist path.
“When you explore a region through its food and wine, you experience its soul,” Chef Bob says. “That’s what we aim to deliver—meaningful, sensory journeys.”
Taste, Travel, and Connection
Each Expertly Done itinerary is hand-curated by the Premier Tours & Travel team and Chef Bob himself—ensuring exclusive access to wineries, winemakers, vineyards, and local purveyors. From cooking experiences and market visits to private vineyard tastings and long-table dinners, the trips are as enriching as they are indulgent.
With small-group formats and thoughtfully planned pacing, travelers gain a deeper connection to the places they visit—and leave with lifelong memories (and perhaps a few new favorite vintages).
Interested in joining an Expertly Done Culinary & Wine Travel Tour with Chef Bob Waggoner? Reach out today!
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