A French chef, aged just 26 years old and born in Boulogne, Maxence Barbot studied cuisine and pastry before launching his career as a pastry chef.
He began his career at the Plaza Athénée hotel. In 2013, he decided to expand his culinary horizons and began working at the Four Seasons George V, initially as chef de partie with Lucien Gauthier, before going on to become pastry sous-chef, excelling in the creation of plated desserts.
In November 2016, Maxence Barbot became 1st pastry sous-chef at the Plaza Athénée hotel in Paris, working alongside chef Angelo Musa to create the luxury hotel’s pastry selection.
Chef Maxence Barbot regularly takes part in competitions. In 2011, he won gold medal at the Olympiades des métiers. Two years later, in 2013, Maxence was awarded the title of French runner-up at the French plated dessert championship.
Currently Chef Maxence is a pastry chef at Shangrila Hotel Paris