Executive Chef

Hunter Morton

A Culinary Institute of America graduate, Hunter Morton has seen his share of famous kitchens − from Emeril Lagasse’s Nola restaurant in New Orleans topescetarian-friendly McCully House in Jacksonville, Ore. After falling in love with Napa Valley’s wine country, Morton created contemporary masterpieces atDomaine ChandonAuberge du Soleil, and Brix Restaurant. Leaving the grapevines behind, Hunter headed east to Max Downtown in Hartford, CT.



Robert Cooke

Bob Cooke developed a great passion for seafood while growing up on the Connecticut shore.  He started lobstering in the “Sound” at the age of fifteen after realizing it was a great way to get the delicacy easily and inexpensively.



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.

Please e-mail your resume and cover letter to us at