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Four Seasons Hotel Philadelphia at Comcast Center

  • One North 19 Street, Philadelphia, Pennsylvania, 19103, U.S.A.

Maxime Michaud

Executive Chef
“Cooking is not just about food, it’s about getting to know the people you’re feeding.”


Four Seasons Tenure

  • Since 2016
  • First Four Seasons Assignment: Executive Chef, Four Seasons Resort Seychelles

Employment History

  • Four Seasons Resort Seychelles; St. Regis Princeville Resort, Hawaii; St. Regis Bora Bora; Bistro don Camillo, Houston; Chez Georges Restaurant, Houston; Hotel Ombremont - Restaurant Le Bateau Ivre, France


  • Seyssel, France


  • Hospitality Baccalaureate at Lycée Hôtelier Savoie Leman

Languages Spoken

  • English, French, Spanish

Growing in his family’s restaurant in France, Maxime Michaud was destined to be in the kitchen. “My parents are restaurant owners and have been for almost 40 years, so I started in this industry at a very young age and had hospitality ingrained in me practically from day one.”

After completing his initial training at Hotel School in Geneva, Michaud first found permanent positions in France, including at a two Michelin Star restaurant, where he quickly embraced the intensity and heat of a working kitchen.

Michaud has had an adventurous career that has taken him around the world from Texas to Bora Bora, Hawaii, Seychelles and now Philadelphia. Michaud the diversity of the seasons in the northeast of the US and the variety of products it brings to the kitchen. “Philadelphia has an incredible food culture and I’m grateful to be working alongside celebrity chefs like Jean-Georges and Greg Vernick,” sayes Michaud.

Now stateside, Michaud is excited to continue to explore the US with his family.