A graduate from New England Culinary Institute in Burlington Vermont, Max Hosey has been traveling since the day he left. With stops in Beaver Creek Colorado, London England, Philadelphia, San Francisco, Los Gatos California, Max has cooked in eight different cities around the world over the last 22 years.  

Born and raised in the Pocono Mountains of North Eastern Pennsylvania, Max took an interest in cooking at a young age and has always been drawn to locally sourced, humanely raised, and organic ingredients. Before covid Max was the Executive Chef at Brick Farm Tavern.   Max was able to show his creativity in an elegant way, using responsibly produced food while achieving three bells.