Press
A cuisine born in Benin, shaped by the world — in the press.
Rhonel Ange Gogan speaks on gastronomy, Beninese culture, entrepreneurship and new culinary narratives.
Press coverage
Benin in the kitchen, in Osaka
On August 1st, 2026, Osaka's Beninese diaspora celebrated Benin's Independence Day at the PANAF, the city's pan-African pavilion. For one day, music, culture and gastronomy came together to shine a light on the country, thousands of kilometres from Cotonou.
Rhonel Ange Gogan, founder of RhonCooking, was in the kitchen for the occasion — a way for the chef to extend, between Cotonou and Osaka, the dialogue between Beninese gastronomy and Japanese terroir that runs through all of his work.
In the press
Are you a journalist, media outlet, producer or press attaché?
Rhonel and his team respond directly to interview requests, shoots, collaborations and partnerships.
Contact RhonelPress kit
Photos, biography, high-resolution visuals.
Chef portrait, career background, high-resolution dish photography: a complete press kit is available on request.
Beyond the plate
RhonCooking, between experiences and projects.
RhonCooking is the culinary signature of Rhonel Ange Gogan. Private chef work, events and consulting are its experiences; Vodunvi and Baobab are its projects, territories where cuisine speaks with culture.
Project in development
Baobab
An afro-contemporary cooking house, imagined as a meeting place between gastronomy, culture and creation.
Project in development
Vodunvi
When gastronomy meets Vodun heritage. A project built around the deities, stories and territories of Benin, where every culinary experience becomes a way to tell part of this culture.
Vodunvi portrait © Jérôme Jack