Rhona began her culinary training in Paris Michelin-starred kitchens. She taught cuisine and pastry at the French Culinary Institute in New York where she started the pastry program. Rhona became one of the first woman executive pastry chefs when she worked at the Lespinasse restaurant in the Saint Regis hotel. Her love to teach and write led her to translate a dozen authoritative books on pastry, bread, and cuisine. Living in Paris the past 18 years, Rhona is constantly exploring its many culinary offerings. She is presently putting finishing touches on a pastry book with a focus on understanding the basics.

Andrés has spent more than 16 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) Diploma, the French Wine Scholar, and the Champagne Master-Level program with the highest honors at the French Scholar Guild. He's also a Certified Wine Educator from the Society of Wine Educators. 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. He is also the co-founder of an Airbnb award-winning secret cheese cellar experience in Paris www.wetasteparis.com Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.

Adriana first arrived in France in 2006 for a BA in art philosophy at the University of Burgundy in Dijon. She then moved to Paris to continue her studies at the Sorbonne where she obtained a Masters Degree in Cultural Mediation at the University of Arts and Medias. Highly interested in contemporary art and cultural studies, she worked as an assistant curator in art galleries and foundations, but her love for gastronomy and the French food culture directed her towards the hospitality industry where she worked as a manager in fine dining and luxury hotels. As art and culture have always been part of her academic focus, Adriana keeps exploring the French culture and art de vivre and enjoys staying up to date with the French food scene in Paris.