With years of experience working at a number of renowned Michelin Star Restaurants, Alexandre picked up a managerial mindset, acting as quality control, directing employees through their daily routines and interacting with customers to ensure an all-encompassing dining experience. Alexandre currently serves as the Restaurant Manager at Vianney Massot Restaurant, managing the daily ins and outs of the restaurant.
As Sous Chef, Lewis Barker currently supports the day-to-day operations of the Vianney Massot Restaurant kitchen, carrying on the collaborative spirit and commitment to excellence that Executive Chef Vianney has instilled. Like the Executive Chefs he used to trained under, including Cory Campbell, Peter Gilmore, and Anthony Flinn, Lewis is a product of a culinary culture shaped by a sense of community.
In late 2016, Maxine joined Joël Robuchon Restaurant as Pastry Demi Chef de Partie and worked her way up the ranks as a Pastry Junior Sous Chef. Maxine then joined Vianney Massot Restaurant in 2018, where she today curates desserts to complement Executive Chef Vianney Massot’s seasonal menus. She believes desserts are an ode to seasonal fruits and produce and should be kept fresh, innovative and intriguing.