ALEXANDRE MAZZIA

Born to French parents but spending his childhood in the Republic of Congo, Alexandre grew up with a curious nature under myriad influences. He took inspiration from his surroundings and spent his time exploring the outdoors. A dedicated student, he earnt a Degree in Science; however, it was sport that captivated his attention and, standing at 1.92 metres, he became a professional basketball player. Upon returning to France, he attended a hospitality and gastronomy school, École Hoteliere Santos Dumont in St. Cloud; his grandmother's aphorism of "cooks never starve" had affected him significantly. He then accepted numerous apprenticeships, working at Place de la Madeleine in Paris and several celebrated French kitchens before travelling to Spain, where he staged at the world-famous Santi Santamaria in Barcelona. While continuing his ascent in the kitchen, Alexandre combined experiences in the world's best restaurants with a pro basketball career until an injury forced his retirement in 2004.

Alexandre's first solo position was as a private chef at Le Hom’Art in Avignon, where he spent a year and a half cooking for dignitaries and VIP clientele. In 2009, he accepted a permanent role in Marseille at Le Corbusier, where his own style began to formalise and emerge. Life in Marseille suited Alexandre, and he began to cook more confidently, leaning on the surroundings and incorporating local produce with his African childhood and influences. With its geographical positioning - located on the coast of the Gulf of Lion and part of the Mediterranean Sea - and its history as an important port city, Marseille challenged Alexandre, forcing him to explore further and search deeper. Opening AM Par Alexandre Mazzia in 2014; he continues exploring and taking inspiration from the sunshine city.