On the invitation of Maison Martell, Alexandre Mazzia is returning to the region he knows so well to begin a long-term collaboration. As a child, the chef of Michelin three-star restaurant ‘AM par Alexandre Mazzia’ spent his summers at his family home in Courcoury near Cognac, or sailing with his grandfather, a fisherman.

The Mazzia will define the gastronomic identity of the oldest of France’s great cognac houses for the next four years. He will work both at the Château de Chanteloup in Cognac and worldwide. An executive chef trained by Alexandre Mazzia will be based permanently at Chanteloup with a mission to implement the gastronomic vision and identity daily. Mazzia will also work closely with Martell Cellar Master Christophe Valtaud.

The chef and the cognac house partnership is based on the commitment to nature and the community. Mazzia’s approach is one of respect for nature, focusing on short supply chains, and mutual confidence with his producers, with whom he shares his success.

“Maison Martell embodies many of my own values. I am proud and honoured to join them in creating a new, unique and profound narrative around their cognac while preserving the integrity of its exceptional savoir-faire,” said Mazzia.