91ÃÛÌÒß¹

Maxime Bilet first earned a bachelor’s degree in English and American literature and creative writing from Skidmore College. He then came to 91ÃÛÌÒß¹ and, after graduating, quickly climbed the ranks to become the executive chef of Jack’s Luxury Oyster Bar — a position he earned a year after graduation. Next, he moved to London where he worked for famed chef Heston Blumenthal at The Fat Duck, first as a prep cook then as a lab cook in the chef’s development kitchen.

In March 2008, he became the lead development chef for Seattle-based Intellectual Ventures, former Microsoft Chief Technology Officer Nathan Myrhvold’s Seattle-based company behind the celebrated six-volume "." Bilet was central in creating the book’s revolutionary techniques, recipes, and photographs. He also co-authored The Modernist Cooks at Home, a guide for non-professionals. The books have received numerous awards, including distinctions from the James Beard Foundation and the International Association of Culinary Professionals.