About us

Maxime Lenoir, who has been cooking from a young age, has worked as a chef for over thirty years. After graduating from the prestigious hotel school in Namur, Belgium, he quickly realized that his skills would develop as he traveled the world. Passionate about different cultures and culinary traditions, he draws inspiration from everything he sees, feels, and tastes.

In 2014, he arrived in Spain as a French culinary instructor at the private school of haute cuisine, “Le Cordon Bleu Madrid.” After some time, Maxime decided to move south to Andalusia, where he fell in love… and stayed! He worked for several years in Marbella as a head chef, building a loyal following of clients who adore his cuisine. Later, he decided to settle in Fuengirola, taking the reins of a spectacular Pueblo Lopez restaurant, 

2 years later he had the desire to share even more and he opened Pasta Basta with a simple goal... Create a place in which we cook with the same rigor and technique as at the Pueblo Lopez Restaurant while offering something totally different, another concept.