"School and I didn't see eye to eye, so by 15 I landed my first prep job with Joey Campanaro at the Harrison, from there I moved on to Gonzo with Vincent Scotto who put me on the line, then I opened Sumile with Josh DeChellis. I was very fortunate to have had 3 great mentors by the age of 20!"
"When I decided that school was not my thing, my father said "Son, you're out of options..." Since I grew up in the restaurant business it was a natural progression."
"The best technique I took with me from fatty crab was making fresh curries. It's extremely versatile and you can basically make curry out of anything. The base flavor profile carries over to a lot of different ingredients and I find myself using the technique more and more often in my cooking. "
"Being in NYC allows for an abundance of great product from all over the world!"
"As a Chef I am partial to the Tete de Cochon, Reubano and the Lamb Ribs because they are unique and very good."
Chef Max in front of the Wild Horse Tavern
Tete de Cochon.
"The Pig Head comes from Piccinini Bros, some of our meats we buy locally from Ottomanelli on UES, however most of our specialty Meats, especially our Bacon, comes from Schaller & Weber across the street."