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The Chef 2017-07-04T14:44:16+00:00

CHRISTIAN BUFFA

Biography

Christian Buffa is a Marseillais of Italian and Corsican origins. He spends his youth close to the Vieux-Port : the Moulins day-care center, the Evêché primary school, the Montée des Accoules. Then crosses the Cannebière and gets his high-school baccalauréat C at Lycée Thiers. He pursues his studies, with a prepa HEC in Luminy then a DUT in Business and Administration Management at St Jérôme.

His career is closely linked to the family history, that of his great grand-parents. Planning on settling in the US, they got to Marseille and decided on staying there. His great grand-mother was a fishmonger, rue de la Dars (today rue Francis Davso, 1st district) while her husband, a butcher, of a butchers’family.

Pursuing his studies, Christian enrols in the Paul Bocuse Institute, Ecole Hôtelière in Ecully (Rhône). This will be a fascinating experience. Working extras help pay for studies and living ; he also works with his father in the family butcher shop, as well as in various restaurants in the area. His studies lead him to joining in Paul Bocuse’s own team. Before standing on his own feet, he spends 5 years at Moulin de Mougins, with Roger Vergé, and then as chef at «L’Amandier». Cooking has remained an everlasting passion, as well as the family tradition. Today, Christian carries on this tradition.

“Quoi de plus beau pour un Marseillais
que de faire la Bouillabaisse en face de la Bonne mère ?”

After those few years away from his hometown and family, working with the best in the profession, he decides on returning to Marseille, in the heart of the town, the Vieux-Port, his neighborhood.

In 2003, at age 29, he becomes his father’s associate and manages the Miramar restaurant, already famous for its refined cuisine and the Bouillabaisse.

As he states with pride : « What could be more beautiful, for a Marseillais, than preparing a Bouillabaisse facing the Bonne Mère ? » Since 2008, Christian Buffa is the Vice-President of the Chart of the Bouillabaisse with Gabrielle Gallignani (Restaurant le Rhul)

His Distinctions

Diplomé de l’Ecole Paul Bocuse
Jeune Restaurateur d’Europe
Maitre Cuisinier de France
Maitre Restaurateur de France
Eurotoques
Chevalier de l’Aïet
Disciple d’Escoffier
Membre du Club Prosper Montagné
Vice Président de la Charte de la Bouillabaisse

MIRAMAR RESTAURANT

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