Author Maxime Bilet - Biography
Maxime Bilet is a cowboy on the frontier of culinary innovation. Since 2008, he has held the position of head chef of development at The Cooking Lab in Seattle. Along with co-authors Nathan Myhrvold and Chris Young, Bilet worked with a 20-person team to test recipes and develop techniques for the six-volume 2,400 page seminal work Modernist Cuisine: The Art and Science of Cooking. Published in 2011, the book aims to be the go-to manual for those interested in injecting scientific technique into modern cooking. Bilet graduated from The Institute of Culinary Education in 2005, and he has served as executive chef of Jack’s Luxury Oyster Bar in New York City, in addition to working with Heston Blumenthal’s development team at The Fat Duck.