SOURCE SANDRINE
Founder, Cultural Connector & Culinary Storyteller
With a background in business law and an L.L.M. from Wiesbaden Business School, Sandrine began her professional journey as a tax advisor in Germany and Luxembourg. But it was the evocative aromas of her mother’s soulful, cross-cultural cooking that reawakened a deeper calling—one rooted in memory, identity, and the richness of cultural exchange.
Motivated by a desire to honour this heritage and amplify underrepresented voices, she founded Ô2Continents: a culinary concept and cultural mission that uses food as a bridge between continents, traditions, and people.
As the creative force behind the brand, Sandrine curates meaningful gastronomic experiences in collaboration with international chefs whose multicultural expertise transforms each table into a space of dialogue, curiosity, and connection. For her, food is more than sustenance—it is a language of unity and a celebration of the beauty in our differences.
JEAN-MARIE BUCUMI
Starred Chef Ô2Continents – A Taste for Travel, Excellence as Legacy
Chef Jean-Marie perfectly embodies the spirit of Ô2Continents: forging meaningful connections between cultures through a refined, daring, and deeply human gastronomy. A graduate of the Brussels Hotel School, he honed his craft in some of Europe’s most prestigious kitchens, including La Palme d’Or, La Réserve de Beaulieu, and Le Moulin de Mougins. After earning his stripes in France and Belgium, he founded his own restaurant, Bistro Racine, where his vision took full form.
With a pluricontinental journey shaped by European precision and globally inspired flavors, Jean-Marie has developed a signature cuisine that is elegant, expressive, and rich in story. For him, each dish is an invitation to travel—a bridge between culinary traditions and the emotions they awaken.
Among the many influences that shape his culinary identity, Japanese cuisine holds a special place. He is deeply inspired by its purity, minimalism, and refined sense of aesthetics, which he subtly infuses into his approach to texture, balance, and plating. This quiet homage brings a poetic, contemplative depth to his culinary creations.
MAMADOU MEÏTE
Executive Chef, Ô2Continents | Culinary Leadership as a Force for Unity
Chef Mamadou is a seasoned executive chef with over 20 years of expertise in contemporary French gastronomy. Trained at EPMTTH in Paris, he rose through the ranks of Paris’s most renowned brasseries, from Printemps Haussmann to Polpo Levallois and Brasserie Auteuil. Within Groupe Bertrand, France’s largest hospitality group, he successfully led four restaurants and managed teams of up to 40 chefs.
Combining technical excellence with a passion for knowledge-sharing, Chef Meïté serves as a jury member for professional culinary certifications and teaches culinary arts with dedication. His multicultural vision naturally aligns with Ô2Continents’ mission: to use cuisine as a force for cohesion, inclusion, and shared excellence.
CHEF ALF
Chef & Pastry Chef, Ô2Continents | Dual Mastery in the Service of Emotion
Chef Alf is an internationally experienced, pluricontinental chef known for his rare dual mastery of both cuisine and pastry—a balance he elevates to the level of total art. Creative, precise, and passionate from an early age, he crafts bespoke culinary experiences where aesthetics meet technique and generosity of spirit.
His career spans high-end weddings, private dinners for celebrities, consulting for restaurants, and training the next generation of chefs. With over 100 students trained, 7,500 desserts created in just three weeks, and dozens of collaborations across four continents, Chef Alf brings his rich cultural background to life in dishes that speak to both heart and palate.