Serengeti, Tanzania, 2018-Jul-17 — /Travel PR News/ — Not many chefs can boast a dining setting as inspiring as the Serengeti savannah, but that is exactly what welcomes Lucas Julien-Vauzelle with his appointment as Executive Chef at Four Seasons Safari Lodge Serengeti.
A culinary-lover since his earliest days, Lucas is also a world traveller, having worked across no fewer than six countries before arriving in Tanzania – ranging from Australia to the Cayman Islands. He also dedicated almost a year of his life to the recovery efforts of the Haiti earthquake in 2010. It was in Haiti that Lucas first became passionate about delivering training to others, as he worked to guide kitchen teams with limited experience re-establish themselves after the disaster.
With his arrival in Serengeti, Lucas is looking forward to the adventure that awaits. “It’s a privilege to have the chance to in such an incredible location,” says Lucas. “Not only are the landscape, the nature and the wildlife incomparable, there is such a great team here and I am so excited to have the chance to guide our talented chefs in learning new skills and creating menus that do justice to this magnificent setting.”
In his new role as Executive Chef, Lucas will oversee the culinary teams and operations to serve the Lodge’s three restaurants: Maji Bar and Terrace, for international fare and views overlooking the active animal watering hole; Boma Grill, which is designed like a traditional Maasai house and offers an African-inspired menu; and Kula’s Restaurant for live cooking stations and varied hot and cold buffets, all complemented by a backdrop of the Serengeti Plains.
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Source: FOUR SEASONS HOTEL & RESORT