Research & Development Chef, Modernist Cuisine/Modernist Cooks at Home,
Culinary Arts, 2005
Maxime Bilet first earned a bachelor’s degree in English and American literature and creative writing from Skidmore College. He then came to ICE and quickly rose to become the executive chef of Jack’s Luxury Oyster Bar — a position he obtained a year after graduating from ICE. 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 Modernist Cuisine. 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.