Meet Maxime Guérin
Pastry Chef at La Maison de l’Excellence
- Career path
- Originally from Metz in Lorraine, France, Maxime Guérin has been immersed in the world of gastronomy since birth, thanks to his family's restaurant. From a young age, he quickly developed his palate and learned to appreciate fine food.
During his first work placement, he discovered a knack for chocolate making and decided to pursue a career as a professional pastry chef.
Whilst studying for his CAP diploma, he completed an apprenticeship at Buttner pâtisserie and chocolate makers, where he learned the basics and various aspects of the trade. Also at that time, he took part in the Coupe de France for young chocolatiers.
Maxime then specialised in chocolate making and earned his Brevet Technique des Métier Chocolatier diploma from the Chocolate Academy™. For the next two years, he worked as their lab manager. His main tasks were to create innovative recipes, contribute to new product development and train catering professionals. Over the course of his broad career, he has acquired real know-how.
Since the end of August 2014, Maxime has been a part of La Maison de l'Excellence Savencia® where he puts his experiences to good use. He works together with Nicolas Boussin, Meilleur Ouvrier de France, with whom he develops ever more original and delicious recipes. He is also our lead trainer in France and travels across the nation to deliver training workshops and demonstrations, as well as nurturing our partnerships.
More recently, Maxime has competed for the Jean-Claude Léchaudé Trophy and qualified for the French national selections in the World Chocolate Masters competition ... where he has been highly successful! He created an outstanding chocolate showpiece and won the prize for Best Chocolate Snack To Go 2017.
- Favourite childhood desserts
- “My stand-out favourite dessert as a child was a mirabelle plum tart because this is the dessert from my region: Lorraine. I love the taste of caramelised sugar on the fruit.”
- Guilty pleasure
- “Without hesitation, a Tarte Tatin, especially a Tarte Tatin by Pastry Chef Jérôme Landrieu. The marriage of perfectly-baked apples and creamy caramel will stay with me forever. Enjoying a Tarte Tatin with a subtle lemon-flavoured whipped cream is my ultimate indulgence. Every day, I like to associate gourmet indulgence and aesthetics.
That’s how I see patisserie!”
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