Maxime Godineau

Maxime, born in 1989 in Angers, France, has a deep attachment to Breton culture. He began his culinary journey at 16, apprenticing in pastry in Cancale and later completing a vocational certificate in cooking. He gained international experience working in Ireland, Alsace, Corsica, New Zealand, and Australia, including prestigious roles like chef de partie at the two-Michelin-starred Grossi Florentino.

In 2017, Maxime moved to Japan, working in Kyoto and Hokkaido. In September 2021, he joined Rougié as Chef Rougié Asia. Maxime specializes in Rougié products, including duck foie gras and seafood, and is active in training culinary young chefs, sharing cooking techniques with chefs and creating original recipes. His extensive travels and language skills enable him to represent the brand across various markets, communicating fluently in Japanese and English with chefs of all expertise levels.