i. Biography
Executive Chef at Un Max de Goût in Comblain-au-Pont, Belgium, is a role built on training, service rhythm, sourcing discipline, and ownership. In Maxime Zimmer’s case, the line runs through École Hôtelière de la ville de Liège, an internship at Georges Blanc in Vonnas, France, work at La Vita è Bella in Tilff, and the chef-restaurateur post at Un Max de Goût in Sprimont until 2018. Since opening Un Max de Goût in Comblain-au-Pont in 2018, the kitchen has worked in Modern Cuisine with a stated attention to product, producer, and access.
The Climb
Hotel-school training gives a cook the first non-negotiables: timing, station discipline, repetition, and the ability to work inside a brigade before developing a personal register. Maxime Zimmer trained at École Hôtelière de la ville de Liège, then entered Georges Blanc in Vonnas, France, as an intern, where precision belonged to the daily mechanics of the kitchen rather than to presentation alone. Restaurant work after formal training is where technique becomes usable under pressure. At La Vita è Bella in Tilff, Maxime Zimmer continued building the control and steadiness later carried into his own room. The chef-restaurateur role at Un Max de Goût in Sprimont until 2018 added another layer: not only cooking, but holding the identity, service standards, and commercial reality of a restaurant together. Ownership in a small house tests whether a cook’s habits can become a consistent language. Since 2018, Maxime Zimmer has been chef-restaurateur of Un Max de Goût in Comblain-au-Pont, working from classical schooling and restaurant apprenticeship into a table defined by Modern Cuisine, sourcing vigilance, and hospitality kept within reach.
Today
Modern Cuisine at Un Max de Goût is described through product rather than spectacle. Under Maxime Zimmer, the Comblain-au-Pont restaurant works ingredient-led, with the plate expected to show season, producer, and intention without excess ornament. The contemporary register is present, but the emphasis remains on clarity. A signature plate built around celery shows the kitchen’s use of focus. In Maxime Zimmer’s hands, celery is treated as the subject of the dish, not as supporting trim. The point is not luxury by default; it is the decision to give a vegetable enough technique and space to carry the plate.
Signature
The dish gives the kitchen’s Modern Cuisine a clear working example: vegetable as subject, composition led by ingredient, and technique used to clarify rather than cover.
Recognition
Maxime Zimmer has received MICHELIN Guide — one star for Un Max de Goût (2025).
Profile updated July 2026
FAQ
Asked of Maxime
What is Maxime Zimmer's current role?
Maxime Zimmer is Executive Chef at Un Max de Goût.
Where did Maxime Zimmer train or study?
Maxime Zimmer trained at École Hôtelière de la ville de Liège.
What recognition has Maxime Zimmer received?
Michelin star for Un Max de Goût (2025).
