# Maxence Barbot

> A French chef from Boulogne, Maxence Barbot completed his studies in cookery and pastry before launching into a career as a pastry chef.

Original page: https://www.scuolatessieri.com/maxence-barbot/

A French chef from Boulogne, Maxence Barbot completed his **studies in cookery and pastry** before launching into a **career as a pastry chef**.

For almost 5 years chef Barbot kept pace with numerous renowned pastry kitchens and starred establishments, quickly reaching their level. He began his career at the [Hôtel Plaza Athénée](https://www.dorchestercollection.com/fr/paris/hotel-plaza-athenee/); to broaden his culinary horizons he then knocked on the door of the **Four Seasons George V** in 2013, becoming chef de partie with Lucien Gauthier, and later sous-chef pâtissier, excelling in the creation of **plated desserts**.
In 2016, at the Hôtel Plaza Athénée Paris, Maxence Barbot became **first sous-chef pâtissier**, working alongside chef **Angelo Musa** on the creation of the hotel’s sweet offering.

Chef Maxence Barbot is also an excellent competitor: in 2011 he won the **gold medal at the Olympiades des métiers**, and in 2013 he earned the title of **Vice Champion of France for dessert** in the plated dessert championship.