SANDRINE LINGOM
Founder and manager
Sandrine Lingom is a graduate of the Faculty of Business Law and an L.L.M. from the University of Wiesbaden Business School. She began her career as a tax lawyer in Germany and Luxembourg before she was caught up by the tender memories of her mother’s mixed cuisine.
She now wishes to pay tribute to her mother by highlighting the beauty of culinary fusion , with talent and creativity, to bring two continents and their flavours to her tables. Sandrine is driven by the idea that escapade and the confluence of varied cultures sublimate the culinary art and tantalise curious palates with the promise of unforgettable sharing moments.
JEAN-MARIE BUCUMI
Michelin Star Chef Ô2Continents
Jean-Marie Bucumi graduated from the hotel school in Brussels in 1999. After having worked in kitchens of several famous restaurants in the Belgian capital (Orangeraie Roland Debuyst, Sea Grill, etc…), he moved to the French Riviera with his knife case as his only companion.
He was Sous-Chef de Cuisine or is second in command in the kitchen of prestigious restaurants such as ‘La Réserve de Beaulieu’, the ‘Moulin de Mougins’ and ‘La Palme d’Or’, a Michelin starred restaurant. After 8 years in France, Jean-Marie Bucumi decides to return to Belgium with the ambition to become a chef of his own restaurant. An ambition that became a reality with the opening of Bistro Racine.
Passionate about culture, he uses the Culinary Arts to express his creativity through a cuisine with mixed flavours. His inspiration comes from the Art of Travel and his cultural mix that he enthusiastically puts at the service of the gourmet palate.
LEGEND VICTORY GOULOUBI
VIP Executive Chef Ô2Continents
25 YEARS OF EXPERIENCE
Italian-Congolese chef Victoire defines cuisine as “a birth”, the result of a creative combination of the infinite variety of raw materials between cultures and traditions. A mulatto cuisine, with colorful, balanced flavors, with dishes that express harmony, elegance but also vivacity, thanks to the perfect combination of ingredients symbolic of Italian culinary tradition and those of Africa (and beyond).
She discovered haute cuisine in Milan at the age of 23, working in renowned hotels and restaurants with Michelin-starred chefs.
Executive chef in her turn in various hotels and high-end restaurants in the city of Milan, she has won first prizes from the public: the Touring Club Italy prize for good cooking, the “Run Zaccapa du Gambero Rosso” prize, Ambassador of We Women for Expo 2015, recognition from l’Identità Golose as “Maraine des Cuisines du métissées” and one of the San pellegrino Italian guest chefs for Expo 2015.
Her culinary philosophy has been defined as “biodiversely contaminated cuisine” by Massimo Bottura (best chef in the world 2018). The one and only African woman and chef at his side to celebrate the diplomatic delegations during expo 2015 with a dinner called “the dinner of dinners” (they are present at the 8-hand dinner with chef Massimo Bottura * michelin and best chef in the world).
After the end of the experiment in her restaurant Victoire (2015), she won the “Woman of the Year 2015” award at the “Africa-Italy business awards”.
Her signature was as the first and only African chef finalist in the Top Chef italia program, and she is a trainer in several Italian establishments including Eataly Milan.
Chef Victoire shares her experiences and views on her profession in the award-winning film by French director Verane Frediani: à la recherche de femmes chefs 2016.
She is the ideator and creator of Make Taste & Change by Victoire, a short video format in which she transforms and interprets stories – emotions – future messages into personal recipes tailored to invited guests (presented at the parabere forum international 2018 as one of the best “five speed projects”); and to date she is author and presenter of the program “Il Tocco di Victoire” on the Gambero Rosso Sky Chanel channel.
AHAMADA BINALI
Executive Chef Ô2Continents
30 YEARS OF EXPERIENCE
Born in the Comoros archipelago and raised in Marseille, Chef Ahamada BINALI now practices his art in the Paris region.
As a child, Ahamada Binali came into contact with flavors, spices and the pleasures of the table, thanks to his mother.
She planted an ideal in his mind that he now calls his “African geo-gastronomy”, a quest for identity based on the gastronomies of Africa.
With a CAP and BPE in hotel and catering, Chef Ahamada Binali rose through the ranks to become head chef at the Café Madeleine, the Pavillon du Luxembourg and the Brasserie Georges V, among others.
Chef Ahamada Binali has mobilized his skills around three services: event catering, in-home chef and culinary consultant…
[18:53, 09/08/2024] Sandrine Lingom: MAMADOU MEÏTE
EXECUTIVE CHEF Ô2CONTINENTS
20 YEARS OF EXPERIENCE
Passionate about cooking, Chef Mamadou Meïté apprenticed at EPMTTH (École de Paris des Métiers de la Table, Tourisme et Hôtellerie), where he learned basic techniques. Starting out in 2003 as a commis de cuisine at the Printemps Haussmann brasserie, he progressed to chef de partie and then second de cuisine.
In 2012, his adventure continued at “Ô” Restaurant. In 2016, he opened the Polpo restaurant in Levallois Perret as chef. He will then officiate at the Auteuil brasserie in 2019 as Chef de cuisine.
Following his growing reputation with the Bertrand group, France’s leading restaurant group, with 19 years’ experience, he has managed 4 restaurants and teams of up to 38 people in the kitchen. Highly experienced in his field, he ensures perfect coordination of service organization in the kitchen.
Chef Meïté is Head Jury for the CAP and BEP hotel/restaurant exams, and also teaches culinary courses.
MAMADOU MEÏTE
EXECUTIVE CHEF Ô2CONTINENTS
20 YEARS OF EXPERIENCE
Passionate about cooking, Chef Mamadou Meïté apprenticed at EPMTTH (École de Paris des Métiers de la Table, Tourisme et Hôtellerie), where he learned basic techniques. Starting out in 2003 as a commis de cuisine at the Printemps Haussmann brasserie, he progressed to chef de partie and then second de cuisine.
In 2012, his adventure continued at “Ô” Restaurant. In 2016, he opened the Polpo restaurant in Levallois Perret as chef. He will then officiate at the Auteuil brasserie in 2019 as Chef de cuisine.
Following his growing reputation with the Bertrand group, France’s leading restaurant group, with 19 years’ experience, he has managed 4 restaurants and teams of up to 38 people in the kitchen. Highly experienced in his field, he ensures perfect coordination of service organization in the kitchen.
Chef Meïté is Head Jury for the CAP and BEP hotel/restaurant exams, and also teaches culinary courses.
CHEF ALF
EXECUTIVE CHEF Ô2CONTINENTS
Chef Alf is an experienced international cook and pastry chef, with a passion for the culinary arts from an early age. Professional, creative and attentive to detail, he offers unique experiences to the guests.
As a double-hatted chef, he is able to combine these two complementary but different arts in order to offer a high quality service.
PERFORMANCES:
→ Private chef
20+ weddings, 70+ private dining at home , 10+ athletes & celebrities
→ Consultation
10+ restaurants, caterers and private chefs
→ Training
+ Over 100 students trained for the CAP in pastry-making and cooking
→ Banquet
+ Over 700 covers in 1 service, over 7500 plated desserts in 3 weeks…
SENDA DAVID WAGUENA
Chef Ô2Continents
Born in the heart of Togo, Chef Senda David Waguena draws his inspiration from the enchanting aromas and flavours of West Africa, a precious heritage from his mother. His culinary journey began in the fragrant scents of his family’s kitchen, where he explored traditional Togolese recipes with passion.
His irrepressible desire to follow his passion led him to Italy, where he immersed himself in the art of cooking. Working in renowned establishments, he perfected his skills and discovered the importance of simplicity and quality ingredients in culinary creation.
But what makes Chef Senda David Waguena unique is his daring ability to marry unexpected flavours. Fascinated by the subtlety of Japanese flavours and the refined aesthetic of dish presentation, he explores Japanese cuisine with passion.
This culinary fusion of Africa, Italy and Japan defines his unique, bold and creative style. He creates unique culinary experiences, skilfully blending elements from different cultures to offer original and surprising creations.
His culinary universe is a celebration of diversity and creativity, reflecting his own journey his own journey across continents and continents and flavours. Each dish tells a story, a part of his culinary heritage and personal heritage and personal experiences, offering guests with a gastronomic experience
rich in discovery and emotion.
His cuisine is a tribute to cultural diversity diversity and the art of invention, where every every mouthful is an invitation to and discovery.
CLARENCE KOPOGO
Chef Ô2Continents
10 YEARS OF EXPERIENCE
Born in the Central African Republic to a father who played soccer and a mother who was a housekeeper for a famous hotel chain, Chef Clarence KOPOGO decided in 2014 to train in the culinary arts, with the aim of creating a catering business with African influences.
In 2015, she joined Michelin-starred chef Thierry Marx’s Cuisine Mode D’emploi, and that same year set up the Table Nali restaurant with her sister, with the aim of showcasing Central African cuisine, as well as other African cuisines that are still unknown to the general public.
It was during her career change that she realized that African cuisine was not well known to the general public and was subject to many prejudices: too spicy, too fatty…
As a true “explorer of African cuisines”, she began a veritable search, finding neither encyclopedias on the history of African gastronomy, nor directories of the products used in these cuisines.
At the end of the Table Nali adventure in 2019, Chef Clarence began offering her expertise at workshops under her brand “The Kwest by Clarence”. Literally translated as Clarence’s quest. This universe of hers is a space for hybrid reflections, involving a return to empirical cooking (because it’s necessary to go back to the sources and its history), in order to define what she calls the new cuisines of Africa.
Her culinary DNA is based on her desire to enhance the heritage of African culinary cultures, through a new approach.
Always on the lookout for new flavors (her hybrid cuisine has no code), she draws inspiration from multiple influences, while remaining deeply rooted in African cultures, from which she inherited practical knowledge from her mother and aunts.
In reproducing the gestures she learned in order to rediscover the comforting taste and smell of her mother’s cooking, she never imagined that cooking would one day be her profession.
This thirst to improve her knowledge and techniques of African culinary arts and French gastronomy, will enable her to realize the incredible richness of being like her, from several cultures.
Clarence is a ‘Jeune Leader’ of the Franco-African Foundation’s class of 2021.
YVON MBIAVANGA
Chef Ô2Continents
From the age of 9, little Yvon discovered cooking with his mother, and in 2007, at the age of 16, after a summer in St Lary, he decided to take the plunge in a more professional direction. After a phone call, he started at the Ed Wood Café on a professional qualification contract. But then it was love at first sight, as he passed Café Régent (Place Gambetta) every morning. That was the moment when Yvon decided to offer his services. His 2-year apprenticeship was an immediate success. A rapid progression that enabled him to evolve thanks to his Chef Yannick Arrieta. Without having finished his apprenticeship, he was approached by Pascal Nibaudeau, Chef of the Grand Hotel. The adventure lasted 4 years with this formidable establishment. After arriving as a commis, he became sous chef junior at the age of 21, and his passion for gastronomy continued to grow.
He follows Chef Pascal Nibaudeau on his new project at Pinasse Café (Cap Ferret) for 1 year. After 5 years of working together, his desire for a new challenge led him to the Hôtel de Sèze, where he fell in love with Chef Laurent Costes. This was followed by a stint at Chez Mémé, where Chef Nicolas Haros saw in him potential, opportunity and confidence. He didn’t hesitate to introduce him to the creator of the Brasserie des Terres Neuves, who offered him a position as head chef. A few months later, Yvon received a call from Groupe Nicolas Lascombes. They invited him to join their new restaurant, 7 de la Cité du Vin. A major breakthrough for this young chef.
Today, Chef Yvon shares his inventive, simple and creative cuisine. He wants it to be a bridge between generations and cultures. He wants to be far-sighted, exploring new flavors and working towards new culinary and technical perspectives to improve and refine African cuisine, and above all to tell a story — our story! A golden generation!
NATHALIE BRIGAUD
Cheffe Ô2Continents
Nathalie Brigaud Ngoum is originally from Cameroon, married and mother of 2 children. She mainly practices her art through her structure Envolées Gourmandes, a new concept of writing and cooking.
The Envolées Gourmandes adventure was born from two passions and three wills. The passion for cooking and the passion for writing. The will to give its letters of nobility to the emotion beyond the technique in the kitchen, that of enhancing the value of African gastronomy and products, particularly those of Cameroon and finally the burning desire to fight against illiteracy and exclusion through the culinary art while promoting creative writing.
Nathalie, who already holds a postgraduate degree in comparative literature, a specialized Master’s degree in marketing and distribution, 3 HEC Paris Certificates (stand up) in entrepreneurship, is also the proud holder (July 2017) of a Professional Aptitude Certificate (CAP) with a cooking option.
This passionate person who loves to pass on her expertise highlights African culinary know-how and the continent’s gastronomic inventiveness during the many workshops she offers for companies and individuals, ephemeral restaurants and on her blog envoleesgourmandes.com.
Nathalie is currently working in close collaboration with committed actors from some countries of the African continent on projects around training and the promotion of local products.
She has recently written a new book, poetic and gourmet, to consume differently. It is both a tribute to her deceased mother and also a cry of love for the agricultural wealth of the African continent through fifty original and creative recipes that also give pride of place to culinary techniques from here and elsewhere.
Between tradition and innovation, she makes her way in the teeming landscape of gastronomy and her recent professional activity is already recognized.
Jules NIANG
Chef Ô2Continents
Jules Niang, 42, is the chef/owner of the “Petit Ogre” restaurant. Originally from Mauritania, more precisely from the village of Wothie on the banks of the Senegal River, he embodies a unique fusion of Senegalese and Mauritanian cultures. Mauritanian cultures. His parents, both both Fulani, represent this cultural diversity diversity that shapes his culinary identity.
After studying economics and management in Nouakchott and Dakar, as well as a Masters 2 in management in Nice, Jules initially envisaged a career in Africa. However, fate decided otherwise. His first steps in the restaurant business were motivated by the need to support himself during his studies. He soon found himself immersed in the Mediterranean culinary world under the tutelage of an experienced chef.
The idea of becoming a chef was born when he was helping a friend to open his own restaurant. Although this project did not come to fruition, Jules’ boldness and passion eventually gave birth to the ‘Petit Ogre’ restaurant in Lyon in 2013.
His cuisine is marked by a thoughtful and innovative approach.He proposes a “cuisine of contrasts”, a spontaneous culinary signature that questions products and territories.He combines flavours across the board, layering textures and aromas to create a unique taste experience.His culinary journey is enriched by meticulous work with spices and condiments, creating a harmonious dialogue between ingredients.
In his professional career, Jules Niang has encountered a few obstacles, but also many joys.His greatest success lies in the human adventure he experiences every day in his restaurant, where sharing and discovery are at the heart of the culinary experience.
As the standard-bearer of African gastronomy in France, Jules has a special responsibility.He is committed to defending and promoting this rich and diverse cuisine.He is also keen to pass on his know-how, both in France and in Africa, through creative and virtuous projects based on working with the land, projects that he is currently implementing.
FATOUMATA MIETE
Chef Ô2Continents
Fatoumata MEITE, formerly known as ÔDélices Gourmet, chose to turn her passion into a profession by creating her own catering and pastry-making business, after a 15-year career in marketing and communications at P&G (Procter & Gamble, which manages the Pampers, Ariel, Gilette and Always brands).
After starting out delighting and celebrating the stomachs of Parisian night owls with her pastries and finger food, she now organizes professional and private events for the very best.
Holder of the Cap Pâtissier obtained as an independent candidate with the Michel et Augustin competition in July 2019 and the wedding planner certificate in January 2020. After COVID? CHEFATOU obtained her CAP Cuisine by working in the kitchen of the famous conceptual restaurant Le Bistrot TOP CHEF, a mythical place where customers enjoy a unique immersive experience in the atmosphere of the show and discover the emblematic dishes of the Chefs who have made their mark on the competition.
On the menu are winning bistro dishes, acclaimed by the famous jury and by top French and international chefs.
CHEFATOU is a graduate of the “Envolées gourmandes Academy”, a training program for expertise in Afro-Caribbean African gluten-free flours. Authentic, innovative and creative culinary creations with a taste of Africa.
Content creator for Marmiton, France’s favorite cooking site, with over 70,000 recipes, and for Vorwek Thermomix.
Her next mission: to renew herself with an innovative e-restauration project on the Food Tech market in partnership with FOOD-AFRO: an e-restauration showcasing exotic
exotic cuisine, more precisely: African gastronomy with a modern twist.
They trust him: Le chocolatier Ivoirien, Dakatine, la Maison du Film, SACEM, Teaways, Michel&Augustin, Le salon du Chocolat, Festival Afropunk, Le Village gastronomique international de Paris, Food Temple Paris, Lyon Street Food.
KERASTOU
Chef Ô2Continents
Ker-Astou’s Cuisine is a vibrant fusion of (Nikkei), African, and European influences, each dish crafted with her unique personal touch to captivate and delight the senses.
Trained under some of France’s most renowned chefs, Ker-Astou brings a deep commitment to excellence, combining rigor with creativity.
Her passion for cooking goes beyond the kitchen—it’s about fostering connections, sharing experiences, and creating moments of love and warmth through food.
BATOR DIENG
Chef Ô2Continents
As a child, Cheffe Bator came into contact with flavors, spices and the pleasures of the table, thanks to her grandmother.
In 2016, she decided to leave everything behind to make a living from her passion. She resigned from her job as a sales and marketing executive assistant to take her CAP cuisine et pâtisserie. It was a revelation for her, as she learned a huge number of techniques.
On graduating, she set up her own catering company called “Teranga Houseâ€, the start of a new adventure.
Bator was back in the limelight again, with magnificent performances at the Château de Versailles, the Louvre Museum, in Dublin for Google, etc.
Today, Bator is proud to make her customers travel through her creativity, and to help them discover African products through culinary fusion.
Her main objective is to continue to make her customers travel in one bite.
As a woman and a mother, Bator is proud to set an example for her granddaughters.
JEAN-RONY LERICHE
Chef Ô2Continents
Jean-Rony Leriche is a promising Caribbean chef, born and raised in Guadeloupe of Haitian parents, and the pride of the Caribbean islands.
Trained by Michelin-starred chef Frank Renimel, the chef juggles careers like he does knives. Chef, pastry chef, author, home chef, caterer, restaurant dessert chef. A former national basketball player and Midi-Pyrénées vice-champion, he also has a degree in chemistry and is a cookery teacher.
His hard work, sense of sharing, passion and tenacity have earned him a place in the Gault et Millau gastronomic guide, including a toque for his restaurant Leriche de saveurs.
Jean-Rony Leriche is preparing to take on new challenges with the opening of a new gourmet concept in Toulouse, “Maison JR Leriche” (autumn 2020), and the establishment of his restaurant “Leriche de saveurs” in Paris (during 2021). His gastronomic restaurant is likely to be awarded a Michelin star, and the Caribbean chef is working hard on it.
BEFOLO CAROLE
Cheffe Ô2Continents
Born into a family where cooking was a passion was a passion passed down from generation to generation, my involvement with began as a child. Under the guidance of my grandmother, I discovered the delights of cooking and the
warm moments spent around large family gatherings.
After training in France and Switzerland and gaining valuable experience in prestigious establishments, I finally found the opportunity to fully express my personality through a cuisine that is expressive, sensitive and delicate. My challenge: to reinvent African cuisine by paying tribute to it in the demanding world of haute gastronomy.
Each dish I create is the fruit of a dialogue between my African roots and my classical gastronomic influences. I draw on my childhood memories to offer an innovative cuisine, a true escapade to the heart of my origins. I call this approach Africanising.
The Africanisant in my cooking is the harmonious marriage between French gastronomy and my African roots. Each dish tells a story, the story of a chef’s daughter turned chef, determined to celebrate her African origins through her culinary creations.
After exploring different gastronomic worlds, from Michelin-starred establishments to more traditional venues, I finally found my culinary identity, my signature, by drawing on the depths of my cultural roots. By fusing the flavours of my native Africa with modern techniques, I’ve created a cuisine that reflects me, a world that I’m passionate about sharing.
Each dish I create is a story in which I put all my love and passion. I invite you to join me on a culinary journey to Africa, where you can discover and savour the very essence of my origins.
“To be a chef is to use who you are and what you know to deliver a cuisine that is incarnate”.
Joël NTAMBUE
Chef Ô2Continents
Born in Kinshasa, Congo, Joël Ntambue, better known as CHEFOUICHEF, has quickly established himself as one of Montreal’s hottest chefs. chefs in Montreal. His career in the world of was marked by an early passion for passion for cooking, although he initially initially envisaged a career in law. in law.
After studying paralegal techniques, Joël
followed his true passion by joining the culinary programme at the École Calixa Lavalé. It was there that he developed his fundamental skills in cooking and catering.
His career path then led him to work in some of Montreal’s most prestigious hotels, where he quickly rose through the ranks. His experience at the Casino de Montréal, working alongside the famous Joël Robuchon, was decisive in his development as a chef.
Finally, after more than a decade of experience in haute gastronomy, Joël decided to open his own company, CHEFOUICHEF, specialising in gourmet cuisine. His aim is to enrich the special moments in his customers’ lives by offering them an exclusive and personalised culinary experience.
As far as his culinary approach is concerned, Joël is convinced that a love of cooking is the key to a successful recipe. He draws his inspiration from his Congolese origins, modernising traditional dishes to offer unique taste experiences.
For him, each dish is a symphony of aromas and flavours, with each ingredient playing a crucial role in the overall harmony. His aim is to showcase the culinary riches of the Congo while offering his customers a refined and memorable culinary experience.
In his kitchen, Joël combines love, tradition and innovation to create dishes that reflect his passion for gastronomy and his attachment to his Congolese roots.
Taoficatou HOUNKPONOU
Cheffe Ô2Continents
Taoficatou HOUNKPONOU, a Beninese from Côte d’Ivoire living in France, embodies a deep connection with her three countries of origin, heart and adoption.
After studying accountancy in France since 2001, she has been working since 2006 for a major national association helping people to leave prostitution.
Passionate about self-study in cooking and pastry-making, her immersion in the world of pastry-making and cake design began during the COVID-19 period. This experience enabled her to deepen her knowledge and discover her true passion for cake design, where she excels in creating unique, made-to-measure cakes.
Graduating with a CAP Pâtissier in 2022 and a Certification d’Etat de Cake Designer in 2023, she now shares her expertise as a Cake Design and Patisserie trainer through workshops in France and Côte d’Ivoire.
The founder of TNH Biscuiterie et Pâtisserie, Taoficatou offers her services for corporate and private events. Her culinary approach subtly blends the flavours of West Africa and the West, highlighting the interplay of spices and fruit.
HISSEIN MAHAMOUD
Pastry Chef Ô2Continents
Chef Hissein, born on January 2, 1984 in Faya-Largeau, Chad, has been passionate about cooking from an early age. A member of the Gourane ethnic group, he grew up in a large family among the date palms and market gardens of his native region. Despite the hardships of his childhood, marked by early-morning awakenings to work in the fields before going to school, Hissein was always drawn to cooking, watching his mother and sisters with fascination despite cultural prohibitions.
As a teenager, determined to pursue his dream, Hissein left his family to study in N’Djamena. It was here that he began cooking for his fellow students, developing his culinary skills and his passion for gastronomy. After passing his baccalauréat, he moved to Algeria to continue his studies, where he continued to cook for his friends at the cité universitaire.
On arriving in France, Hissein quickly found his place at a cookery school in Montpellier. His natural talent and passion for gastronomy enabled him to easily pass his CAP (vocational training certificate) as a chef. He quickly distinguished himself by his skill and enthusiasm at work. Hissein describes his experience by saying: “As soon as I arrived in the kitchen, everything seemed simple to me. I enjoyed my work enormously. I was a quick learner and was offered internships. I really enjoyed these periods in restaurants. I realized that I liked the job.”
Immediately after his CAP, Hissein was hired, and he expresses his love for his job: “I loved working in the kitchen, the atmosphere, the rush of serving, discovering new recipes, all kinds of experiences. Everything to do with cooking appeals to me, especially pastry-making.”
After obtaining his CAP in pastry-making while working as second chef in a semi-gastronomic restaurant in Paris, Hissein specialized in pastry-making, his true passion. His creativity and dedication have earned him several prestigious awards.
This passion has earned him several awards:
- Lebey Award for Best Artisan Pâtissier 2022
- Prix du Meilleur Chef Gastronomique 2023 by LASSEC
- Pastry chef at Racines Étretat restaurant
Today, Chef Hissein is recognized for his talent and expertise in pastry-making. Every working day is a source of joy and fulfillment for him, as he continues to explore and innovate in the culinary field.