Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and  Modernist Bread: The Art and Science.

He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking.

While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science.

Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Maxime Bilet received a BA in creative writing, literature, and visual art from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York.

He completed a stage at Jack's Luxury Oyster Bar and was quickly hired by Jack Lamb to be head chef there. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck.

Just prior to joining the culinary team at The Cooking Lab as head chef of researchand development, Bilet trained as sous chef to open the London branch of Auberge de L'Ile.