Chef Maxime .....
With an extensive culinary experience of twenty plus years in France, Maxime excels in the traditional French cuisine, with a keen interest on leveraging and innovating with seasonal products. His extensive experience was enriched from working for Michelin star chefs in the east of France, as well as from his training by Chef Jean-Christophe, the previous chef at Voila.
Maxime is a recognized chef with a strong experience in French food trends, allowing him to always add a modern twist to his traditional cuisine. He possesses a real passion for new culinary creations as well as new coordination of audacious flavor.
In the kitchen, originality in dish plating and taste are words he thinks about every day. At Voila, Maxime will share with you his many years of experience in developing traditional French dishes with a modern elegant twist. What you will experience is not la nouvelle cuisine but la cuisine traditionelle moderne.”
“You cannot invent passion, but you can create it
Sandrine and Luc .....
Sandrine and Luc are both from Paris and came to the US in their 20s. They have lived in AZ for ten years and have two boys. They became very close friends with the previous owners Segolene and Jean-Christophe, after they met eight years ago.
Their love of food and of the French culture, combined with their entrepreneurial nature, made it obvious to partner with chef Maxime and take over this valley jewel.
Sandrine is delighted to be your main hostess at Voilà and will be there to guide you through your culinary experience during your next visit at the bistro. You might see Luc once in a while in the kitchen helping when things get busy during our gorgeous winter months.
Au plaisir de vous acceuillir bientôt !!
Pastry Chef Cécile .....
Cecile and her husband Gaultier moved from Les Vosges in France more than a year ago, and she has been the pastry chef at Voila since then.
Cecile started her career in France as a pastry chef at the renowned Relais et Chateaux, Michelin star hotel, L’Arnsbourg in Alsace, after working for Chef George Blanc for a couple of years.
Her French pastry training was then solidified by attending the prestigious Ferrandi pastry school in Paris, a world wide recognized institution where most famous pastry chef get their skills from.
Her last two roles as a pastry chef were at the Bristol Hotel in Paris and as a at the Roch Hotel in Paris for three years.
If you have not tasted some of her creation, please visit our gallery or our pastry page. Foremost, please casually stroll in Voila and fall in love with her delightful pastries’ display as you come in. Careful, they are all addictive !!
Au plaisir de patisser pour vous !!