Originally from the Basque Country, Maxime discovered cooking at an early age alongside his father, a hunter, before joining the hospitality school in Biarritz. He went on to work in prestigious establishments such as the Coussau and Ibarboure families, and later refined his pastry skills with renowned chefs Thierry Bamas (MOF) and Vincent Vallée (World Champion).
After these formative years, he joined the Troisgros family, where he experienced the excellence of French haute gastronomie. Eager to further shape his culinary identity, he continued his journey in Paris, notably at the Hôtel de Crillon. In 2025, he joins École Ducasse as a Chef Instructor.