Portfolio — GENEVA PROJECT 2028

MAXIME
ULENS

Chef de cuisine

"As an interactive extension of my application, consider this site a visual manifesto and a prototype of my culinary vision. The following sections unveil my architectures and signature dishes ordered by complexity level, directly complementing my written background."

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01 — Bistronomy & High Volume

FLOW
MASTERY

110+
Covers per service
18%
Target Food Cost

The ability to mass-produce without compromising technical excellence. My signature dishes designed for absolute standardization, ingredient profitability, and rapid dispatch under pressure.

Bistro 1
Fierce Starter

Zucchini Flower Tempura

Focus: Stuffed with white miso salmon mousse. Roasted seeds and a nest of finely mandolined vegetable spaghetti. Zero minute-cooking at the pass.

Bistro 2
Hot Station

Wild Garlic Crust Lamb Chop

Focus: Root vegetable cassoulette "pot-au-feu" style, short and dense wild garlic jus infused with dandelion. Millimeter-precise standardization of cooking.

Bistro 3
Technical Dessert

Milky Goat Triptych

Focus: Goat milk dulce de leche, raw milk ice cream, porous goat sponge-cake and goat salted butter caramel. Total utilization and controlled Food Cost.

02 — Fine Dining

MICHELIN
STANDARD

Tasting Menu — Signature Prototype

Gastro 1
Act I — The Opening

Tomato Architecture

Heirloom tomato tartare, intense basil sorbet and crisp black olive crumble, all structured vertically within a fine puff pastry ring.

Gastro 2
Act II — The Illusion

Foie Gras Crema Catalana

Hidden and poached inside a candied mini-squash with its lid-hat. Accompanied by a raspberry shallot confit and warm flaky butter brioche.

Gastro 3
Act III — The Narrative

The Carrier Pigeon

Delivered to the table in a real postal envelope, cut open with scissors in front of the guest. Gold-leaf quail egg, white truffle gnocchi, marchand de vin jus and matcha powder.

Gastro 4
Act IV — The Impact

Carbón del Rey Mango

Mango intensely roasted in a "Carbón del Rey" terracotta pot, smashed with a hammer in the dining room in front of the guest to release caramelized textures.

03 — Philosophy & Creation

THE AVANT-GARDE

Immersion

The Show

The world of entertainment merges with fine dining. The table becomes a theater of sensory emotions where service breaks the fourth wall.

Open concept file
Illusion

The Surprise

Playing with the guest's visual codes to provoke a cognitive rupture between cerebral expectation and gustatory reality.

Open concept file
Activism

Food for Thinking

Deforestation, oil spills, factory farming: using the plate and the ingredient as vectors of reflection to resonate a political message.

Open concept file

04 — Visual Portfolio

CREATIONS

05 — VISUAL CANDIDATE PRESENTATION

RUSH

06 — Operational File

CURRICULUM
VITÆ

Maxime Ulens — Chef de cuisine

Review my complete background, management experiences, and federal certifications.

* Full operational file, federal credentials, and reference letters available upon request.

07 — Distinctions

AWARDS &
CONTACT

Young Chef Rôtisseur Competition

2019

2nd Place Worldwide — Grande Toque Trophy (Koksijde)

Grande Toque Trophy

Jeune Toque Wallonne Award

Winner

Gold Medal for Culinary Excellence

Gold Medal

Young Chefs Rôtisseurs Competition

Winner

Silver Medal — Chaîne des Rôtisseurs

Silver Medal

Availability

Technical Trial

Swiss cross-border commuter
+41 79 000 00 00
maxime.ulens@proton.me