Lucas Julien-Vauzelle joins Four Seasons Safari Lodge Serengeti as executive chef

The chef has worked across multiple countries before arriving in Tanzania
Lucas Julien-Vauzelle
Lucas Julien-Vauzelle

Lucas Julien-Vauzelle has joined the Four Seasons Safari Lodge Serengeti as its executive chef.

Julien-Vauzelle has worked across 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 Julien-Vauzelle first became passionate about delivering training to others, as he worked to guide kitchen teams with limited experience re-establish themselves after the disaster.

In his new role, Julien-Vauzelle 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 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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