Maxime Bilet

Maxime Bilet's career is a unique fusion of creative arts and culinary science. He began his studies at Skidmore College, earning a bachelor’s degree in English and American Literature and Creative Writing. From there, a passion for food led him back to his hometown to pursue formal culinary training at ICE's New York City campus. 

Within a year of graduating, Bilet was appointed Executive Chef at Jack’s Luxury Oyster Bar in Manhattan. Seeking further experience, he then traveled to London to work at the renowned The Fat Duck under Heston Blumenthal, progressing from prep cook to lab cook in the chef's development kitchen. 

This experience proved invaluable when he joined Intellectual Ventures in 2008 as the lead development chef for the groundbreaking Modernist Cuisine project. He was instrumental in developing the series' revolutionary techniques, recipes, and stunning photography, and co-authored Modernist Cuisine at Home. 

Following the completion of the Modernist Cuisine series, Bilet founded Imagine Food IG in Seattle, an interactive space designed to engage visitors with the interplay of food, science, and design. The space features a cookbook library, educational kitchen, rotating art installations, and a permaculture garden, and hosts various immersive events and cooking classes. 

In 2023, Bilet transitioned to the role of Creative Director for Northwest Frozen Foods, where he applies his deep understanding of food technology to the challenge of delivering high-quality ingredients on a large scale.