Chef Mike started cooking at the age of 15 and persued his culinary passion until he left for engineering school at Embry-Riddle Aeronautical University. After deciding he had more of a passion for cooking, he proceeded to explore this passion. Michael made sous chef by the age of 18 at Dock and Dine in Guliford, CT, and by 21, was made Executive Chef for Cuvee in West Hartford’s Blue Back Square. After a couple of years there, he moved to help open a new restaurant, Gulf and Anchor in Milford under Executive Chef Jeff Renkl, a Max Restaurant Group original at Max on Main. After Gulf and Anchor closed, he moved to join MAX as a Sous Chef at Max Fish. In less than a year he was promoted to Chef de Cuisine at Max Amore. After a year there, and a stage at 3 Michelin Star Alinea, in Chicago, he moved up to Max’s Tavern as Executive Chef. His motto is "Everyone should never eat to sustain, but eat to enjoy.” Mike says that“the best part about the hospitality business is teaching young culinarians about our industry and passing on every ounce of knowledge I have.”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.
Please e-mail your resume and cover letter to us at firstname.lastname@example.org.