Maxime Bilet is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals’ Visionary Achievement, among many other awards. He is also the co-author and of Modernist Cuisine at Home. For six years, he was the director of culinary arts and sciences at The Cooking Lab, housed within Nathan Myhrvold’s Intellectual Ventures Lab in Seattle. He led the research and development for all projects related to The Cooking Lab, as well as conceptualizing and overseeing the unique photography and aesthetic of both books. He and his work have also appeared in television programs, including The Martha Stewart Show, Andrew Zimmern’s Bizarre Foods, Top Chef Seattle, and the History Channel’s Modern Marvels. Forbes named him one of the top “30 under 30” in the food and wine industry in 2011, and Scoffier one of the best emerging chefs of that year.