John Thomas was just 20 years old when he first started working at the Max Restaurant Group back in 1999. He began his career making “stone pie” pizzas at Max a Mia in Avon, CT, but soon moved up to Sous Chef. From there, he became a manager, soon becoming the “rounds man” of MRG, working at Max’s Oyster Bar, Max Downtown, and eventually becoming General Manager of Max's Tavern.
While most teenage boys have no idea what they want to do with their lives when they get older, Paul Roberge knew exactly what he wanted to do; he wanted to be a chef. Inspired by his uncle, a prominent chef in the Springfield, MA area, Paul began his career at the young age of 14, working at Wild Apples Café in East Longmeadow as a dishwasher. It was here that he started learning all aspects of the restaurant business and continued honing his cooking skills. At 17, he became Sous Chef there and then moved to a few other area restaurants before finding his current home at Max’s Tavern.