Yasmin has always had a fascination for food, wine and French culture. After studying French literature at Reed College Oregon, she came to France to study oenology at the University of Dijon (Burgundy). Passionate about the process of making wine she did an internship and work experience at the Chateau Juge (Bordeaux region / Cadillac) and followed wine tasting courses with Steven Spurrier. Yasmin equally works as a musician, songwriter and performer in the music scene of Paris. She believes that wine and music actually have a lot in common!

Preston Mohr first arrived in Paris in 2003 to spend a year eating and drinking his way through France while earning his BA in Art History and French Studies at the University of Minnesota. He also holds a Masters in Global Hospitality Management from Georgia State University with a focus on food and wine tourism and sustainability. He has worked in many fields in his 13 years in France, including many facets of hospitality and education, however, wine, gastronomy, and the French <i>art de vivre</i> have always been the focal point of his existence in Paris. In 2013, Preston earned the Diploma from the Wine and Spirit Education Trust (WSET), becoming a sommelier. Preston offers wine tastings, excursions, and other gourmet wanderings using his knowledge gained from extensive travels and studies in France. His goal is to make sure you savor France one bite (or sip) at a time!

Andrés has spent more than 10 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, school of culinary arts, he learned the hard way the fine art of pastry & cuisine, apprenticing in noted Michelin-starred restaurants. Inspired by French cuisine, he then had the opportunity to study alongside European champion chef Olivier Boudot to discover secrets of French bread-making at the international Cordon Bleu school. Discovering a more epicurean penchant, he then left to study for the globally recognized Wine & Spirit Education trust (WSET) level 3 qualification & a master of Champagne with the French Scholar Guild. Now, armed with both the skills of a Sommelier & culinary nous, he is bringing the disciplines together as a food & wine editor, leading bespoke, fun, relaxed, ‘under the skin of the city’ tours around Paris’ independent delicatessens and vintners. Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine in the world.