Andrés has spent more than 12 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, L'école de cuisine et hôtelière, 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 4 qualification, the French Wine Scholar and the Champagne Master Level program with the highest honors at 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 & vintners and co-founded his secret cellar cheese & wine experience www.wetasteparis.com Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.

Marine comes from Marseille in the South of France but has been living in Paris for 12 years. A licensed tour guide since 2014, she first studied Art History at the Ecole du Louvre and then History at Nanterre University, from which she was awarded a Master's degree. She also spent a semester in Italy, at the Scuola Normale Superiore di Pisa. In addition to her academic work in history and art history, she has a diploma in enology from the Wine and Spirit Education Trust. Before becoming a tour guide, Marine worked for museums and art foundations. Now, in addition to guiding, she teaches History of Architecture at the Ecole du Louvre. She is passionate about architecture, the history of fashion and street art.

Born and educated in France, Laurie started her working life in the telecom industry, living in Asia and the Middle East before heading back to France to pursue her initial passion for food. She then attended Ferrandi school of gastronomy, in Paris, to become a chef. Having experienced working in Michelin stars restaurants and bistrots, she enjoys discovering new products and producers, and is dedicated to work following the seasons and local farms. Food markets and artisan shops are always a great source of inspiration to be shared with every food lover.