A Culinary Institute of America graduate, Hunter Morton has seen his share of famous kitchens − from Emeril Lagasse’s Nola restaurant in New Orleans to pescetarian-friendly McCully House in Jacksonville, Ore. After falling in love with Napa Valley’s wine country, Morton created contemporary masterpieces at Domaine Chandon, Auberge du Soleil, and Brix Restaurant. Leaving the grapevines behind, Hunter headed east to Max Downtown in Hartford, CT. As the restaurant’s executive chef, Morton has appeared regularly on local TV dining shows, cooked at the James Beard House, was nominated for “Connecticut Chef of the Year” in 2012, and has helped improve the quality of school lunches in West Hartford. In 2013, Morton was instrumental in getting Max Downtown named both “Best American Restaurant” by Connecticut Magazine’s Expert Picks, and “Upscale Restaurant of the Year” by the Connecticut Restaurant Association. Hard work and dedication are just two legacies that have led to the talented chef’s express rise to the top. “Hunter symbolizes so much of what makes us proud of our chefs at the Max Group,” says Scott Smith, vice president and COO of Max Restaurant Group. “He is extremely talented, and the quality of his food has helped make Max Downtown arguably one of the best restaurants in the state.” In his new role as executive chef at Max’s Oyster Bar, Morton looks forward to new challenges. “My job is a learning experience and is always evolving,” says Morton. “The best part is getting to mold future culinarians and pass on my knowledge to them.”BACK
The Max Restaurant Group is always looking to expand our team. We offer competitive wages, a generous benefits package, flexible hours and the opportunity to grow with the company. Join the most respected restaurant group in Southern New England and you will have the opportunity to experience and learn the hospitality industry from visionary Chefs and seasoned Restaurant Managers. The Max Restaurant Group is an equal opportunity employer.
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