Born in Seoul, Korea, Maxime has had an immediate connection to kitchen while working as food runner during summer break. He went to the Le Cordon Blue culinary academy in San Francisco. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience Chez panisse, and scala’s bistro. Then he got fascinated of Japanese cuisine, went to one of local loved Japanese restaurant, Katanaya. After working way up to becoming a sushi chef, moved to Florida to work with Frank Stegerwald in Dining room over at the Ritz Carlton hotel Naples. His hunger for learning and exploring did not stop there, to be in center of south-east Asia, Singapore where he spent over 6 years. While he was in Singapore, he got two times gold medal awards on international culinary competition. He also spent a winter break time under the 3 michelin started chef Sven Elverfeld at Aqua Germany.
After all those years of experience around the world, he likes to cook amalgamation of French techniques, Japanese simplicity and Korean flavors which he believes that he finally found his color while respecting the tradition.
Now he overlooks W hotel Dubai culinary operation as an Executive Sous Chef under the guidance of the Culinary director.