Executive Chef
Maxime Luvara

Born in 1970


Maxime was born in Italy but was raised in France, which is unquestionably an excellent combination for someone who works in the culinary world. He has 24 years of experience in mastering the art of French, Mediterranean and fusion cuisine that he has acquired in various Michelin-starred restaurants around the world. He joined Burj Arab as Executive Chef in November 2010. His experience with leading figures in gastronomy such as Alain Ducasse at the Louis XV (3 Michelin stars) in Monaco and at the side of Chef Antoine Westermann at the Burehiesel (3 stars Michelin) in Strasbourg and other prestigious addresses in the world such as Crillon (2 stars), les Ambassadeurs and One and Only St Géran in Mauritius.


Rosewood honey is my favorite. I like its liquid texture that makes it easy to taste and work. Small amounts are enough for the salty recipes that we develop because its aroma is powerful. The dish thus seems less sweet but stronger in aroma. I also like its pronounced taste of wood and flower and especially its subtle acidity in the end which makes it a light honey that we would almost like to eat with a spoon!



Foie gras confit with Champagne, poached with pear,
with vanilla syrup and crisp ginger bread,
apple and grapefruit condiment with Niaouli honey.