Maxime DOURDIN

Chef : 1 restaurant

Presentation

Maxime Dourdin's career has included a wealth of experience. After starting out at the L'Ardoise des Saveurs restaurant in his native La Roche-sur-Yon (Vendée), he moved to Paris to open the Shangri-La, alongside chef Philippe Labbé. He then joined Atelier Maître Albert and Le Chiberta, two of Guy Savoy's Parisian addresses.

His next adventure came in 2014, when he became chef de partie for the Fédération nationale des travaux publics (FNTP), for which Michel Sarran designed the menu. The young chef learned his trade under Frédéric Le Guen-Geffroy. "I learned a lot. There was a different menu every day. We had a lot of freedom," he recalls.

In 2016, he joined the Four Seasons Hôtel George V as sous chef to David Bizet."We managed La Terrasse, L'Orangerie, room service, La Galerie, the gastro restaurant... After this experience, I felt ready to become a chef."

After a detour to Switzerland as executive sous-chef at the Jiva Hill Resort, Maxime Dourdin and his wife Estelle returned to the Vendée to open their restaurant, Le Quai des Saveurs, in Les Sables-d'Olonne. In 2022, just two years after opening, the chef was awarded the Cuisine de la Mer, des Lacs et des Rivières trophy at the Gault&Millau Tour Loire. "We weren't expecting it at all, but it's a great reward," he enthuses.

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