Meet Butch TerHaar of Downtown

Today we’d like to introduce you to Butch TerHaar.

Hi Butch, we’d love for you to start by introducing yourself.
The short answer is that I learned to love European travel while in school. My career path led me to become a restaurant owner/manager. I opened Butch’s Dry Dock in 1995. Butch’s concept has always been wine focused.

While visiting another restaurant the Chef was promoting European tours. When I saw that as a possibility I immediately knew that was what I wanted to do. The pivotal moment came when I realized I could merge my hospitality expertise with my passion for travel. In 2008, I launched my first culinary-focused tour to Tuscany. Leading that initial group was not just a successful trip; it was the validation of a new vision and sparked intense enthusiasm that drove me to expand.

Today, I lead tours across eight distinct European regions, including Catalonia, Portugal, Piedmont, Tuscany, Burgundy, Provence, Bordeaux and Croatia. My tours are deliberately designed to be more than winery visits—they are immersive cultural experiences within a wine region. I curate every detail, seeking out the unique regional specialties: local artisans, olive oil producers, hidden castles, and street markets. We always include a hands-on cooking course, ensuring my guests eat, drink, and genuinely live like locals.”

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My travel business, Butch’s Culinary Wine Tours, is intentionally designed as a lean, owner-operated enterprise. As the sole employee, I maintain complete control over every element, personally handling the entire process: curation, execution, and financial accountability.

The core of my role is managing three critical, interrelated pillars for success: Organization, Pacing, and Guest Experience. I’ve found that rigorous, up-front organization is the linchpin; it directly dictates the smooth flow and pace of the trip, which is essential for effectively managing—and consistently exceeding—my guests’ expectations.

Appreciate you sharing that. What else should we know about what you do?
Looking back would you say it’s been easy or difficult?

It is almost impossible to know if you are going to run into an obstacle of some sort. So you have to be prepared to make decisions quickly. At this point I have done a lot of tours; some with no hiccups at all but definitely some with challenges. That being said you never know what could happen on the best planned tour. Last year in Portugal my fellow travelers and I were stopped from traveling to Lisbon due to wildfires. Obviously this was out of my control. However, I had to find lodging for my guests and assist them the best I could by managing their last few days in Portugal.

Any advice for finding a mentor or networking in general?
Appreciate you sharing that. What else should we know about what you do?

I would just like to put out a plug for foreign travel. If you haven’t done it, do it! You might find you love it! If not with me, with someone else or even on your own. But do it!

• Can you talk to us a bit about happiness and what makes you happy?

I get a lot of happiness from connecting people. There have been some great friendships that have begun on one of my tours. When people share a moment of genuine awe—whether it’s the taste of a rare Piedmont wine or the view over a Tuscan valley—that experience acts as a powerful catalyst. These aren’t passive sightseeing trips; they are shared adventures. Through traveling together.

Pricing:

• $6000 and $7000 based on double occupancy, airfare is not included.

Contact Info:

• Website: https://www.instagram.com/butchsculinarywinetours,
• Facebook: https://www.facebook.com/butchsculinarywinetours
• Other: [email protected]