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; 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.
