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.
Benjamin is one of the rare Parisians who was actually born and raised in Paris. He studied management and economics at Dauphine University and graduated from the Sorbonne University. He also graduated in Jewish Studies at l’Alliance Israélite Universelle in Paris and at Paideia the European Institute for Jewish Studies in Stockholm, Sweden. Benjamin has been working as a tour guide for 7 years in Paris and specifically at the Shoah Memorial of Paris. He is also working as an expert in Judaica for an art auction in Paris. Benjamin had the opportunity to work abroad in several countries including The United-Kingdom, Belgium, India and Sweden but according to him Paris is a Par(ad)is(e) and he really likes sharing his passion and love for his city with others. Benjamin really likes history, antics, art, cinema and cooking.
Lise Kvan is a classically trained chef and has lived in France for almost ten years. At the age of 15, Lise started cooking in professional kitchens and worked her way up the ranks while studying. After graduating from the University of Virginia with a double Bachelor's degree in Sociology and Gender Studies, as well as a degree from Sciences Po Lille in political sciences, she realised that sitting behind a desk on Wall Street was not her destiny and returned to France to hone her culinary skills. Upon graduation from Ferrandi, Lise worked at Astrance (*** Michelin, San Pellegrino Top 50 restaurant) and helped open Holybelly. Lise taught cooking classes for three years at La Cuisine Paris and has spent the last year traveling across France working with farmers and food artisans to document their knowledge. She is also passionate about wine and winemaking and has a WSET diploma with highest honors. Lise looks forward to sharing her knowledge of French gastronomy with you!
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