Chef Alexandre Mazzia to carry the Olympic flame in Marseille
Alexandre Mazzia, chef at the AM restaurant in Marseille, has been selected as one of the Bouches-du-Rhône Olympic torchbearers. A symbolic honor for the chef, himself a former professional basketball player.
It's a crowning achievement for the former professional basketball player. Alexandre Mazzia, chef at the AM restaurant (5 toques) in Marseille, has been chosen to carry the Olympic flame in the Bouches-du-Rhône region. The flame will arrive in Marseille on May 8, 2024, transported from Olympia by the legendary Belem.
After crossing the Mediterranean, the flame will criss-cross France, carried by 10,000 scouts, from famous athletes to anonymous people, partners or, as here, personalities from other sectors recognized in France. "Carrying the Olympic flame is not just an individual honor, it's a privilege shared with all those who have contributed to my training. It's a tribute to the teachings of elders, the sacrifices of mentors, and the trust my community has placed in me," Alexandre Mazzia reacted on his social networks.
"The 200 meters ahead of me are not simply a distance to be covered, but a symbolic journey through the values that make the Olympic Games an extraordinary journey. Each of these meters represents the perseverance, discipline and dedication needed to achieve athletic excellence," he added on his Instagram page.
Alexandre Mazzia and the Olympic Games
Carrying the flame is not the only role assigned to Alexandre Mazzia at these Paris 2024 Olympic Games. The Marseille-based chef has also been chosen to feed the 15,000 athletes competing, alongside Amandine Chaignot and Akrame Benallal. "It's going to be the biggest restaurant in the world! To participate indirectly in the performance of the Games, of course we say yes," commented Alexandre Mazzia on his appointment. "For the past two years, I've been lucky enough to work with sports doctors on recovery and the notion of nutritional performance", he added, assuring us that sport and cuisine shared the same values of "benevolence and performance".
