Originally from Brittany, Chef Maxence Barbot quickly developed an appetite for cooking and more particularly, pastry. After studying at the Guerche hotel school in Brittany, he joined prestigious Parisian establishments. In 2012, he joined the Plaza Athénée as a clerk, alongside Christophe Michalak and Jean-Marie Hiblot, where he moved to the position of semi-chef de partie. Creative and ambitious, he took part in the French Dessert to Plate Championship competition in 2013, from which he emerged runner-up. He then joined the George V teams as Chef de Partie for two years at the Le V restaurant, before pursuing his passion in La Baule at Christophe Roussel's Relais Dessert. On his family land, Maxence Barbot further developed his creativity and discovered boutique pastry. His thirst for learning then pushed him to join Chef David Bizet in a great adventure that would be very enriching for him: the opening of the George V Orangerie in 2016 as Junior Pastry Sous Chef. With this experience, he returned to the Plaza Athénée to pursue his passion and learn alongside Chef Angelo Musa for three years. He joined Shangri-La Paris as Pastry Chef in November 2019 and enjoys imagining a sophisticated and creative offer, whose pleasure it provides remains comfortingly simple.
