Private Chef Maxime Barcelona, CT, Spain

It’s about sharing, my passion through vibrant and living flavors.

My cooking style is deeply rooted in the Mediterranean, blending Italian flavors with French culinary expertise. Having grown up in France while spending all my holidays in Italy, I’ve developed a unique connection to these two cuisines. This heritage shines through in my dishes, which celebrate the terroir of my childhood, seasonal ingredients, and especially the treasures of the sea: fish and seafood take center stage in my creations. Fascinated by Asian cuisine, I enjoy adding a subtle fusion touch to my dishes, skillfully combining tradition and innovation. My approach emphasizes vibrant colors and exceptional freshness, achieved through the generous use of aromatic herbs. For me, cooking is above all about sharing and generosity. I deeply value the conviviality of gathering around a table while respecting classic recipes that, when prepared with care, never fail to delight. My cuisine weaves together tradition, creativity, and respect for ingredients to deliver authentic and heartfelt culinary experiences.

My journey into the culinary world has been anything but traditional. My passion for cooking began at a young age, rooted in cherished memories of my grandmother’s gratin dauphinois, my mother’s soupe au pistou, and my sister’s bold culinary experiments. These family moments ignited my fascination with food and the joy it brings to others. Initially, I pursued a different path, enrolling in film school to explore my interest in audiovisual arts. However, it didn’t take long to realize that my true passion lay elsewhere. Cooking, unlike anything else, sparked a deep motivation within me every single day. After much reflection, I decided to take the leap and follow my heart into the kitchen. This decision led me to the renowned Ferrandi School, where I earned my CAP while apprenticing at Fulgurances in Paris’ vibrant 11th arrondissement. Fulgurances, a unique residency for chefs, offered me the chance to collaborate with talented culinary minds, master diverse techniques, and immerse myself in innovative gastronomy. From there, I embarked on new adventures, including helping to open two restaurants in Paris. At La Bretelle, I served as head chef for a year, creating seasonal menus and celebrating the harmony of natural wines and fresh ingredients in a setting that felt like a slice of the countryside in the heart of Paris. Later, at Ajar, I contributed to crafting bistronomic tacos for a trendy Belleville establishment, blending bold flavors with refined techniques. Along the way, my travels - especially to La Réunion and across Asia - have profoundly influenced my approach to cooking, introducing me to vibrant new flavors and culinary traditions. Through each step of my journey, I’ve found joy in pushing creative boundaries while honoring the roots of my passion.

Asiatique, Européen, Français, Fusion, Italien, Méditerranéen