Gastronomy tourism is an innovative and essential type of specialized tourism, where tourists go to places to taste authentic food and indulge in the experience of live in that place throughout food wide scope, since it contributes significantly to creating a significant competitive advantage that qualifies these countries to be among the most important place on the list of global tourism, wherever cooking plays an essential role in the exchange cultures as an attraction, a destination for tourism, and a stage for the development of the local economy. Gastronomy tourism includes a mixture of products, cooking lessons, restaurants, cookbooks, food guides, and new recipes for dishes. The Egyptian hotels show a high occupancy percentages in hotels are increasing by this type of tourism. The aim of this study is to enrich culinary tourism as a competitive advantage in the Egyptian hotel hospitality industry, which will affect the increase in the number of tourists coming to Egypt. Therefore, a survey form of 22 questions was designed, and 157 questionnaires were distributed, specifying personal interviews for hotel managers, food and beverage managers, and tourism experts in Egyptian hotels, The study recommends that: hotels should assume the spread of the Gastronomy tourism pattern and emphasize the positives in maximize the income of employees in Egyptian hotels, as well as encourage and motivate Egyptian as well as travel agencies to organize specialized itineraries in Gastronomy tourism for those hotels and pattern in the official tourism platforms. Producing a trademark that gives the Egyptian destination a competitive advantage that distinguishes it, focusing on highlighting the role of festivals in addition to conferences that help emphasize the elements of Egyptian hotels in this field, setting an agenda for local festivals and promoting them, defining a list of those hotels that offer authentic Egyptian food in this field with international marketing for them by Exploiting local resources at the level of employees by training them to promote gastronomy tourism in a highly professional manner.