After going to France to study cooking at a private school in Paris, Antoine Zulemaro had the chance to join exceptional brigades and work alongside illustrious chefs.
These different experiences have allowed him to work in establishments such as the Hotel du Louvre, Plaza Athénée Palace, as well as the Meurice. He was able to work alongside chef Yannick ALLENO (chef 3 stars) and Alain DUCASSE (chef 3 stars).
Today back in GUYANA, he combines this rigor and this French know-how with the cultural and culinary diversity of Guyana, to make the happiness of the most complex taste buds.
