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.
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.
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.