Maxime Gilbert **
Maxime Gilbert grew up in France – a country in which cuisine is culture – where the mysteries and magic of cooking and the happiness that it brought to his family quickly made an
impression. For as long as he can remember, Maxime has aspired to be a chef.
Following stages at restaurants in France and Scotland, including the Two Michelin-starred Christopher Coutanceau in La Rochelle, he began his career at the Sofitel Philadelphia in the
USA, before joining the team at the Meurice Paris, which has three Michelin stars. Over the course of five years he worked his way up from commis chef to sous chef, and it was here that
he encountered his mentor, Yannick Alleno, for the first time on a collaboration.
In May 2009, following a stint at Two Michelin-starred La Reserve de Beaulieu on France’s Cote d’Azur, Maxime went to work with Alleno at La Grande Francaise by Yannick Alleno at the Hotel Royal Mansour in Marrakesh, Morocco. Alleno obviously saw talent in Maxime, as he entrusted him to help open STAY by Yannick Alleno at the Shangri-La Beijing in 2011.
From 2013 until he started work on ÉCRITURE by Le Comptoir in September 2016, Maxime was Chef de Cuisine at Two Michelin-starred Amber restaurant at the Landmark Mandarin
Oriental.
From his experience and mentorship with Alleno, Maxime has come to understand the evolution of the seasons and the importance of establishing his own unique identity as a chef.
His vision of French cuisine comes to life at ÉCRITURE, where traditional techniques are integrated with exceptional ingredients from France and Japan, to evince simplicity, elegance and a natural sophistication that plays with power and lightness. Served within a setting that befits the beautifully composed and visually appealing nature of each dish, Maxime’s food is carefully conceived to bring happiness and enjoyment to every diner.
In December 2018, within months after opening Ecriture was awarded with 2-Michelin Stars in the MICHELIN Guide Hong Kong Macau 2019 and were bestowed with the same honour from 2020 – 2022.
Maxime is currently in France due to the sudden closure of the restaurant.
' Today marks the end of a dream, the end of an
adventure, where I met so many incredible people from
all the fabulous team members that currently work and
worked here, the guests that support us, the suppliers that
bring us the most fabulous produce, the journalist and
awards and accolades that encouraged us and gave us
and gave us global recognition but the company I
worked for as an employee suddenly decided to close
Ecriture.
I have no idea of what will be the future yet. One thing
that is for sure is the whole team at the premises all lost
our jobs. I never expected to write this to you all, but
this is not my decision. I run this place like it was mine
without being an actual owner and
Ecriture will stay forever in my heart. I am immensely
proud of all that was achieved.'