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Get to know the amazing team that make your favourite dishes a reality and truly deliver on the Cocotte Experience


Yohan Boktor

Cocotte General Manager

"Driven by dynamic leadership, I’m constantly in pursuit of elevating culinary excellence to new heights"

A seasoned Food and Beverage manager with an illustrious history in the restaurant and hospitality industry, Yohan infuses his role with dynamism, enthusiasm, and creative finesse. His organized and motivated profile is underscored by exceptional management prowess and an innate ability to captivate audiences through impeccable presentation. Yohan's extensive and diverse experiences have honed his finely-tuned sense of service and instilled in him a deeply ingrained leadership ethos.


Embarking on a journey as Manager and Head Waiter under his own entrepreneurial venture, Yohan orchestrated the seamless operations of luxury establishments across France. With a portfolio spanning hotels, restaurants, and caterers, he adeptly led teams of up to 20 individuals, consistently delivering excellence in service.


As the Restaurant Manager of L’escudella in Paris, Yohan presided over the gastronomic haven's 42-seat realm. Here, his role encompassed the meticulous orchestration of team dynamics, including the hiring, training, and coaching of a 12-member staff. Transitioning to his role as a Food & Beverage Manager at the esteemed Hotel Pavillon Henri IV in Saint Germain en Laye, Yohan meticulously managed F&B activities spanning the Restaurant, Banquet, and Room Service domains.


Yohan's profound dedication to elevating guest experiences and his unwavering commitment to the art of hospitality remain steadfast. Fuelled by an unrelenting passion for gastronomy and a remarkable knack for leadership, Yohan stands ready to contribute his exceptional skill set to Cocotte. With a focus on delivering unparalleled culinary encounters, Yohan's presence promises to elevate each guest’s dining experience.


Explore a culinary journey enriched by Yohan's dynamic leadership at Cocotte, where service excellence meets creative brilliance, ensuring memories that linger beyond the last bite.


Maximilien Acier

Cocotte's Chef

“The allure of culinary arts has always been irresistible, constantly beckoning me to the kitchen.”

Chef Maximilien brings a delightful blend of cultural influences to the culinary table at Cocotte. With roots in both Lao-Thai and French heritage, his palate was nurtured by an array of flavors from an early age.


Growing up surrounded by a vibrant Lao community in Paris, Chef Maximilien cultivated a profound appreciation for food. His culinary adventure began with the comforting dishes prepared by his father and the delectable treats from his grandmothers and aunties.


As he matured, Chef Maximilien's curiosity led him to explore different cuisines. He first pursued engineering studies to honor his family's wishes, but his heart was always in the kitchen. Experimenting with South East Asian and French fusion, he discovered his true passion.


After a brief detour in computer engineering, Chef Maximilien decided to follow his heart and pursued his culinary dream. Under esteemed sushi chef Shoji Kageyama, a family friend, he explored the art of gastronomy and Japanese discipline, igniting a passion for his true calling. At the prestigious school Ferrandi, he honed his culinary prowess under exceptional chefs like Fabrice Huet.


Guided by esteemed chefs Matthieu Charriaud at Richer, and later Chefs Geoffrey Langagne and Jared Phillips at Café Compagnon, he honed his skills and refined his craft. With hard work and determination, he earned a place as the Chef at Cocotte.


Today, Chef Maximilien's creations reflect the beauty of global fusion. Each dish is thoughtfully crafted, combining spices and flavors from diverse cultures, creating a symphony of tastes that tantalize the senses. With his culinary expertise, he invites you to savor the love and dedication he pours into every plate at Cocotte.

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