Maxime Fanton was born in July 1,1984 in Charleville-Méziers (France), but grew up in the province Treviso in Italy. Like many teenagers, he didn't like to go to school, he studied in the school School of Hotel IPSSAR A when he was 14. At the age of 15, he started to work in different restaurants in the area of Veneto. Especially in the restaurant La Trattoria Al da Daniele, where he first had his experience in the kitchen. His learning was as fast as a motorcycle, and those days were times when he recalls his scents and flavors in cooking. Maxime traveled to Japan to learn the secrets of the cooking fish and has discovered the art of Japanese cuisine and knives. After returned to Italy, he worked as Section Head and Head Chef in three different restaurants, he wanted to continue traveling and learning, but the calling from Spain made he changed his mind. In Italy he worked as Section Head in the restaurant Ristorante Harry´s Grill in Trieste, and learnt to communicate with people from different countries, which is something very important to his future work and life. It was a tough year because he is going to work with one of the best leading chefs in the world. Martin Berasategui invited him to work at his restaurant Lasarte (in the area of Vasco, Spain), shortly after his started to work there, his excellent working competence and luck helped him to be promoted to be the Section Head for fish cooking department. And he learnt much about cooking and life in the following two years. At the age of 25, Martin Berasategui offered an opportunity to Maxime, to be Executive Chef in the restaurant Martín in Shanghai. Maxime traveled to China to seize this opportunity and decided not to disappoint Martin Berasategui. KITCHEN TEAM Besides Maxime, in the kitchen we have a total of twenty local cookers who are working together with our chef. Thanks to their perseverance and fidelity, we have got a team capable of get each day off the ground, in a private event or in the regular lunches or dinners.