Awarded Michelin stars numerous times, Meilleur Ouvrier de France Cuisinier (Best Crafstman of France in cooking category - MOF) 1979, Chevalier de l'Ordre National du Mérite (Chevalier of National Order of Merit) and Chevalier des Arts et des Lettres (Chevalier of Order of Arts and Letters), as well as an author of many successful books, Jacques Maximin joined École Ducasse as Culinary Advisor and Chef in Residence.

As a culinary advisor, the renowned chef, sharing the values of Alain Ducasse, will share his culinary vision and add his touch to the restaurant menus. Jacques Maximin will also be involved in all training programs (post-baccalaureate programs, programs for professionals looking for a career change and programs intended for professionals in the gastronomy industry).

Masterclasses and thematic dinners will allow the globally recognized and distinguished expert to share his knowledge, experience, and sense of excellence with Paris Campus students daily while pushing the limits of this demanding craft which he masters to perfection. This multidimensional role of the Chef in Residence has been specifically tailored for this creative genius who will be able to surprise and inspire the different audiences of Paris Campus every day.

Jacques Maximin started his career in the kitchen in 1962 as an apprentice at “Chalut” in Touquet and moved to Monaco in 1965 to join the kitchen teams at “La Chaumière”. Thanks to his know-how, unique creativity and vision, he soon worked in some of the best-known restaurants in France such as “Prunier”, “Le Pré Catelan” and “L’Hermitage” in Baule working alongside Christian Willer. In 1972 he joined le Moulin des Mougins alongside Roger Vergé, and then moved to Jo Rostang’s two-michelin-starred “Bonne Auberge” in Antibes. In 1978 he took the role of the Headchef at “Chantecler”, the gastronomical restaurant at Negresco hotel in Niece, becoming the first Michelin-starred chef in a Palace and obtaining two starts in a matter of only 2 years.

In 1979 he was awarded the title of Meilleur Ouvrier de France Cuisinier and in 1982 was elected the best young chef of France by Gault Millau. Entrepreneur at heart, he opens his restaurant in the center of Niece, in Sacha Guitry’s 3600m2 large theatre by creating an innovative concept: placing the dining area in the place of the audience seating and a glazed kitchen on the stage. The restaurant soon obtained two Michelin stars in just 18 months after opening. In 1996 he opens his restaurant “Jacques Maximin” in Vence, in his own House, where he again received 2 Michelin stars.

He became vice-president of MOF in 2007 alongside the president, Alain Ducasse, and in 2008 he found himself once again behind the stove with the mission of developing the menu and taking the lead in the kitchens of “Rech” in Paris, Alain Ducasse’s Michelin-starred fish restaurant. From 2010 to 2016, the chef ran his own establishment, the “Bistort de la Marine”, and was awarded a Michelin star after only four months of operation.

Jacques Maximin will bring to the students and the teaching team of Paris Campus his great experience and philosophy based on values such as sense of excellence, rigor, inventiveness and generosity.