Martin MAUMET

Chef : 1 restaurant

Presentation

Although no one around him was in the profession, Martin Maumet decided to go into cooking. An internship in a traditional restaurant in the ninth grade confirmed his choice. With his Bac Pro in hand, he left his native Poitou-Charentes for the atmosphere of the Tropez. "My vocation was to go to Paris, but I was lucky enough to have a teacher who put me in touch with the Alain Ducasse group," he explains. After a season at the Byblos restaurant, he was sent to the Jules Verne. "It was quite disconcerting to go and work at the Eiffel Tower when I'd passed my baccalaureate two months before," recalls the young chef.

In 2013, his meeting with Denny Imbroisi led him to the kitchens of Ze Kitchen Galerie. From demi-chef de partie, he became sous-chef within a year. He was only 21 at the time, and the adventure was far from over. "One day, the head chef got injured pretty badly, so I took over his job. I think that was the turning point for William Ledeuil, who offered me the position of chef at KGB", he reports. And so, in 2015, at the age of 22, Martin Maumet became head chef of William Ledeuil's second restaurant. "Atfirst, I tended to transcribe what I'd learned at Ze Kitchen, but in recent years, little by little, I've become detached from it," he admits. So much so that in 2023, the young thirty-something bought the entire establishment to launch his own venture, Oktobre.

I. B.