Maxime Hoerth is a French bartender whose quiet dedication to craft has led him through some of the world's most respected hospitality settings. Already a multi-award-winning professional, he was awarded the prestigious title of Meilleur Ouvrier de France (M.O.F) in 2011 - a recognition of his exceptional skills, deep knowledge, and commitment to excellence in the bartending profession.

He began his career in Switzerland and Luxembourg, where he developed a strong foundation in classic hospitality before moving to Paris. There, he rose through the ranks at the Four Seasons Hotel George V, becoming head bartender at just 25. He later joined Le Bristol Paris, where he refined an approach to cocktails rooted in tradition, balance, and thoughtful simplicity.

In 2017, Maxime moved to Toronto to begin a new chapter, blending French technique with Canadian culture. He co-founded Pompette, a modern French restaurant known for its seasonal cuisine and genuine hospitality. Alongside his partners Martine and Jonathan Bauer, he later helped open Bar Pompette with longtime friend and collaborator Hugo Togni, as well as Bakery Pompette and Pelican Wines, an agency representing artisanal European spirits in Canada.

Rather than chase trends, Maxime remains focused on timeless hospitality - building welcoming spaces, mentoring his teams, and continuing to grow through curiosity and discipline. Whether behind the bar or quietly working behind the scenes, he sees his role as part of something larger: creating honest, memorable experiences that make people feel good.