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| Maxime Kien Executive Chef, Au Pied de Cochon by Christine Woodhouse Maxime Kien grew up in the Cote D’azur region of France surrounded by the bountiful, natural beauty that is the French Riviera. His father was a chef and Maxime says he always knew he would become one too. He attended traditional academic schools until age 16 when he narrowed his focus to cooking. In the four years that followed, he attended culinary school and earned three different French culinary degrees. After graduating, and completing a year of required military service, Maxime applied his skills in the finest hotels and restaurants on the French Riviera. He went from the Hotel Negresco in Nice to the Hotel de Paris in Monte-Carlo before leaving for London’s acclaimed La Tant Claire. It was there that Maxime had the privilege of working with world famous chef Alain Allard, who subsequently brought him to the Park Lane and Kartouche restaurants as his career progressed. The move to London proved to be life changing for Maxime. He learned to speak English, through full immersion and good old-fashioned necessity, and he befriended a sous chef with a very interesting book of recipes. The recipes came from an Atlanta chef by the name of Joel and Maxime was beyond impressed. After declaring, “I’d like to work for that guy,” Maxime contacted Joel, sent his resume and was hired shortly thereafter. Maxime first worked for Joel at The Dining Room at the Ritz-Carlton in Buckhead, later joining the opening team for nationally acclaimed restaurant Joel. After four and a half years with Joel, Maxime went to Pano’s and Paul’s for the obligatory Buckhead Life Restaurant Group stint. But it wasn’t long before an even better opportunity, with a link to his past, came to his attention. The InterContinental Hotel opened in Buckhead in 2004 with 24-hour French brasserie Au Pied de Cochon in the lobby. Though the hotel chain boasts hundreds of locations worldwide, there are only two other Au Pied de Cochon restaurants in the world (in Paris and Mexico City). Maxime was recruited as chef de cuisine for Au Pied de Cochon and now presides over the luxurious French setting, preparing international delicacies like the restaurant’s signature pig foot and classics like foie gras. His mere presence lends to the restaurant’s authenticity, but it is Maxime’s innate skill and native influence that brings the international culinary concept at Au Pied de Cochon to life. |
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| Chef Maxime Kien | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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