On February 1, 2024, Jean-Marie Bucumi takes the reins of the kitchen at the Saveurs et meats restaurant in Lubumbashi.
A two-time Michelin-starred chef in Brussels, he will introduce you to his refined cuisine based on quality, seasonal products. Jean-Marie Bucumi defines his cuisine as classic with a Japanese touch, inspired by his numerous travels to Japan and Asia.
Here is his professional background.
After graduating from the hotel school in Brussels at CERIA in 1999, Jean-Marie Bucumi began with a stint in the kitchens of several renowned restaurants in the Belgian capital such as the Orangeraie Roland Debuyst and the Sea Grill.
In 2004, he decided to go to work in the south of France. He spent 4 years as chef de partie at the Arc en Ciel restaurant in Lyon then at the Elsa Restaurant at the Monte Carlo Beach Hotel in Monaco.
From 2009, Jean-Marie Bucumi took on the role of second chef for prestigious names on the Côte d’Azur such as La Réserve de Beaulieu in Beaulieu-sur-Mer (2009), Moulin de Mougins in Mougins (2011). ), the La Palme d’Or restaurant at the Martinez hotel in Cannes (2013) and the restaurant at the Fermont hotel in Monaco (2015).
After so many years spent in France, Jean-Marie Bucumi decided to return to Belgium in 2016. He successively became head chef at Chalet de la Forêt in Uccle and head chef at Restaurant Lucas on avenue Louise (2017). ).
In 2018, he was Chef at the Bistro Racine restaurant in Braine-le-Château and Senior Chef at La Villa Emily in the center of Brussels (2020-2023). During his visit, these two establishments will be rewarded with a Michelin star.
In February 2024, he joined the Saveurs et Viandes restaurant in Lubumbashi.
