MAXIME BILET is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals' Visionary Achievement, among many other awards, and of Modernist Cuisine at Home.
For six years, he was the Director of Culinary Arts and Sciences at The Cooking Lab, housed within the Intellectual Ventures Lab in Bellevue, WA. He led the research and development for all projects related to The Cooking Lab, as well as conceptualizing and overseeing the unique photography and aesthetic of both books. He is a co-inventor on ten pending patents that resulted from his experiments.
He and his work have also appeared in television programs, including the Martha Stewart Show, Andrew Zimmern’s Bizarre Foods, Top Chef Seattle and the History Channel’s Modern Marvels. Forbes named him one of the top "30 under 30" in the food and wine industry in 2012, and Scoffier one of the best emerging chefs.
Chef Bilet is an active guest teacher and advisor to the Hunger Intervention Program’s community kitchen, McCarver Elementary Edible School Yard, Teed Feed and the Gossett Place Youth Center. He is a board member of the Quick! Help for Meals as well as an honorary trustee of The Culinary Trust.
Maxime currently runs a culinary innovation lab called Imagine Food on the Seattle Waterfront, which focuses on the future of culinary systems by introducing new technologies and processes to the food industry.