Alexandre Mazzia, chef of the renowned AM restaurant in Marseille, stands out for his unique culinary approach, blending influences from his childhood in Congo with the elegance of French gastronomy. A culinary artist who turns each dish into a work of art, Mazzia is known for his creativity and the ability to evoke emotion through flavors.
Biography
Born in Congo and raised in a French family, Alexandre Mazzia initially pursued a career as a basketball player before discovering his true passion for cooking. His culinary journey took a significant turn at Gérald Passedat's restaurant in Marseille, inspiring him to embark on a chef career.
After working as a private chef at Le Hom´Art in Avignon and at Le Corbusier in Marseille, Mazzia opened his own restaurant, AM Par Alexandre Mazzia, in 2014. With just 24 seats, his restaurant quickly established itself as a landmark in the international gastronomic scene. Awarded three Michelin stars in 2021, Mazzia's kitchen is recognized for its energy and incredible consistency. His menu stands out for its innovative use of spices, smoking and toasting techniques, and the harmonious blend of African and French influences.
During the pandemic, Mazzia demonstrated resilience and creativity by launching a lunch service food truck, maintaining customer contact, and strengthening his team. He also collaborated with Maison Martell, where he had the opportunity to work with artists from around the world and refine his knowledge of Cognac, an important cultural product in French gastronomy.
