Chef Max Ehrsam

Personal Chef in Wilton Manors

I’m a Mexican personal chef specializing in authentic yet modern Mexican cuisine. My cooking is rooted in tradition but inspired by flavors from around the world, creating vibrant and beautifully presented dishes that celebrate the richness of Mexican food.

I learned to cook from the best—my mother and my grandmother—whose recipes taught me the heart of Mexican home cooking. Over time, I’ve updated many of those family dishes to make them lighter and more contemporary while preserving their authentic character.

I also enjoy drawing inspiration from Mediterranean, Italian, Greek, and Middle Eastern cuisines, weaving those influences into Mexican flavors to create unique fusion dishes.

Whether cooking for an intimate dinner or a special celebration, my goal is not simply to prepare a meal but to create a memorable culinary experience—one that is flavorful, colorful, and thoughtfully prepared.

Guests are always welcome to watch the process or even join me in the kitchen if they’d like to learn how to prepare some of the dishes themselves. I’m always happy to share techniques, tips, and the stories behind the recipes.

I’m happy to accommodate vegetarian, lactose-intolerant, and gluten-sensitive guests, and the level of spice can always be adjusted to your preference.

ServSafe certified.

For me, cooking is...

an expression of love—a chance to share my talent and create moments of happiness around the table.

I learned to cook at...

home, from my Mom. She was great at balancing flavor and nutrition.

A cooking secret...

is planning carefully, using the best ingredients available, paying close attention to the details, and enjoying every step of the process.

My menus

Mexican Cuisine Reimagined

STARTER

Choose 3 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer (brocheta de ensalada caprese y aguacate)

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

• Chef's surprise: a starter to complement a variety of flavors and textures

FIRST COURSE

Choose 1 dish

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Bacon-japapeño mac & cheese

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches) (6+guests)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and crema (vegan, lactose free)

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans (6+ guests)

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

The modern Mexican kitchen

STARTER

Choose 3 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 2 dishes

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Turkey-mint meatballs in a tomato-chipotle sauce with homemade crema

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank stake tacos with jamaica (hibiscus) and jalapeño syrup (sweet and spicy)

• Bacon-japapeño mac & cheese

• Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Lime-rubbed grilled chicken tacos with avocado-corn relish

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

A Night In Italy

STARTER

Choose 2 dishes

• Grilled eggplant antipasto

• Tuna carpaccio with arugula and pine nuts

• Crostini with herb cheese and prosciutto

• Zucchini carpaccio with Parmesan cheese

• Mixed antipasto platter

• Baked balsamic figs with blue cheese (seasonal: late Aug-early Oct)

• Rosemary flatbread with olive oil and balsamic vinegar

FIRST COURSE

All inclusive

• Classic Caprese salad

• Burrata salad with pesto

• Asparagus risotto

• Radicchio, fennel, and fava bean salad

• Sicilian citrus salad

• Burrata with edamame and fennel salad

• Mozzarella bufala in tomato-basil sauce (served family style)

• Broccoli and provolone salad

• Grilled vegetables with spicy neonata (vegetable-anchovy sauce)

MAIN COURSE

Choose 1 dish

• Shrimp scampi (served family-style)

• Classic lasagna (pork or turkey)

• Torchietti (pasta) with artichokes and pancetta

• Shrimp and pancetta over a bed of polenta

• Lobster pasta with tomatoes and basil

• Baked sausage-ricotta pasta

• Eggplant gratin

• Lasagna with spinach and roasted zucchini

• Pan-seared gnocchi with burst tomatoes and mozzarella (served family-style) (gluten-free available)

• Classic chicken piccata with polenta

• Pasta e pisselli (creamy risotto-like pasta with peas and Parmesan cheese)

• Orecchiette (pasta) with caramelized onions, blue cheese, and chicken

DESSERT

All inclusive

• Fresh strawberries with balsamic glaze and pepper over vanilla ice cream

• Lemon panna cotta with fresh berries

• Fresh basil panna cotta

• Lemon ricotta cake (5+ guests)

• Caramel apple tiramisù (5+ guests)

• Blood orange sorbet (seasonal: Dec-Apr)

• Chocolate semifreddo (5+ guests)

• Mint granita

• Lemon and olive oil cake (5+ guests)

• mocha mascarpone icebox cake (5+ guests)

Contemporary Mexican flavors

STARTER

Choose 2 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 1 dish

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Chef's garden salad with mustard vinaigrette

• Turkey-mint meatballs in a tomato-chipotle sauce with homemade crema

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Bacon-japapeño mac & cheese

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Lime-rubbed grilled chicken tacos with avocado-corn relish

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches) (6+guests)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans (6+ guests)

• Sweet corn ice cream

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

A mediterranean feast

STARTER

Choose 2 dishes

• tzatziki, served with warm pita bread

• hummus with crudtés

• baba ghanouj, served with warm pita bread

• tortilla de patatas (Spanish tortilla)

• shanklish (labneh balls) with za'atar, served with pita chips

• Tomato-garlic bruschetta

• Crostini with herb cheese and prosciutto

• Zucchini carpaccio with Parmesan cheese

• croquetas de jamón (Spanish ham croquettes)

• Greek whipped feta dip, served with pita chips or crudités

FIRST COURSE

Choose 1 dish

• gazpacho andaluz (classic Andalusian gazpacho)

• Mediterranean pizza (tomatoes, artichokes, onions, Kalamata olives, feta, mozzarella, herbs)

• warm farro with blistered tomatoes, pesto and spinach

• braised white beans and greens with Parmesan

• Turkish shepherd's salad

• roasted cauliflower with feta cheese, almonds and olives, served on a bed of arugula

• classic Greek salad

• avocado toast with cherry tomatoes and balsamic glaze

• seared broccoli and potato soup

MAIN COURSE

Choose 1 dish

• Greek chicken with cucumber-feta salad

• Middle Eastern lamb kebabs, served with yogurt sauce and grilled vegetables

• lemon herb chicken kebabs, served with yogurt sauce and grilled vegetables

• roasted halibut with lemon, olives, and rosemary

• braised chicken with artichokes and olives

• cod with Spanish chorizo and breadcrumbs

• roasted eggplant with tomatoes and feta, served on a bed of couscous

• Fishermen's Stew of Graciosa (rustic Portuguese fish stew)

• champagne chicken with mushrooms and tarragon sauce, served with rice

DESSERT

Choose 1 dish

• grilled figs with pomegranate molasses and goat cheese (seasonal: late Aug-early Oct)

• lemon and olive oil cake (5+ guests)

• cream cheese flan

• fresh strawberries with balsamic glaze and pepper over vanilla ice cream

• lemon panna cotta with fresh berries

• fresh basil panna cotta

• lemon ricotta cake (5+ guests)

• chocolate semifreddo

• mint granita

• caramel apple tiramisù

An Italian Feast

STARTER

Choose 3 dishes

• Grilled eggplant antipasto

• Tomato-garlic bruschetta

• Tuna carpaccio with arugula and pine nuts

• Crostini with herb cheese and prosciutto

• Zucchini carpaccio with Parmesan cheese

• Mixed antipasto platter

• Rosemary flatbread with olive oil and balsamic vinegar

• Baked balsamic figs with blue cheese (seasonal: late Aug-early Oct)

FIRST COURSE

Choose 1 dish

• Classic Caprese salad

• Burrata salad with pesto

• Asparagus risotto

• Radicchio, fennel, and fava bean salad

• Sicilian citrus salad

• Burrata with edamame and fennel salad

• Mozzarella bufala in tomato-basil sauce (served family style)

• Grilled vegetables with spicy neonata (vegetable-anchovy sauce)

MAIN COURSE

Choose 1 dish

• Orecchiette (pasta) with caramelized onions, blue cheese, and chicken

• Shrimp scampi (served family-style)

• Classic lasagna (pork or turkey)

• Torchietti (pasta) with artichokes and pancetta

• Shrimp and pancetta over a bed of polenta

• Lobster pasta with tomatoes and basil

• Baked sausage-ricotta pasta

• Eggplant gratin

• Lasagna with spinach and roasted zucchini

• Pan-seared gnocchi with burst tomatoes and mozzarella (served family-style) (gluten-free available)

• Classic chicken piccata with polenta

• Pasta e pisselli (creamy risotto-like pasta with peas and Parmesan cheese)

DESSERT

Choose 1 dish

• Fresh strawberries with balsamic glaze and pepper over vanilla ice cream

• Lemon panna cotta with fresh berries

• Fresh basil panna cotta

• Lemon ricotta cake (5+ guests)

• Caramel apple tiramisù (5+ guests)

• Blood orange sorbet (seasonal: Dec-Apr)

• Chocolate semifreddo (5+ guests)

• Mint granita

• Lemon and olive oil cake (5+ guests)

• mocha mascarpone icebox cake (5+ guests)

An Italian extravaganza

STARTER

Choose 3 dishes

• Grilled eggplant antipasto

• Tomato-garlic bruschetta

• Tuna carpaccio with arugula and pine nuts

• Crostini with herb cheese and prosciutto

• Zucchini carpaccio with Parmesan cheese

• Mixed antipasto platter

• Baked balsamic figs with blue cheese (seasonal: late Aug-early Oct)

FIRST COURSE

Choose 2 dishes

• Classic Caprese salad

• Burrata salad with pesto

• Asparagus risotto

• Radicchio, fennel, and fava bean salad

• Sicilian citrus salad

• Burrata with edamame and fennel salad

• Mozzarella bufala in tomato-basil sauce (served family style)

• Broccoli and provolone salad

• Grilled vegetables with spicy neonata (vegetable-anchovy sauce)

MAIN COURSE

Choose 1 dish

• Orecchiette (pasta) with caramelized onions, blue cheese, and chicken

• Shrimp scampi (served family-style)

• Classic lasagna (pork or turkey)

• Torchietti (pasta) with artichokes and pancetta

• Shrimp and pancetta over a bed of polenta

• Lobster pasta with tomatoes and basil

• Baked sausage-ricotta pasta

• Eggplant gratin

• Lasagna with spinach and roasted zucchini

• Pan-seared gnocchi with burst tomatoes and mozzarella (served family-style) (gluten-free available)

• Classic chicken piccata with polenta

• Pasta e pisselli (creamy risotto-like pasta with peas and Parmesan cheese)

DESSERT

Choose 1 dish

• Lemon panna cotta with fresh berries

• Fresh strawberries with balsamic glaze and pepper over vanilla ice cream

• Fresh basil panna cotta

• Lemon ricotta cake

• Caramel apple tiramisù

• Blood orange sorbet (seasonal: Dec-Apr)

• Lemon and olive oil cake

• Mint granita

• Chocolate semifreddo

• mocha mascarpone icebox cake

The mediterranean table

STARTER

Choose 3 dishes

• tzatziki, served with warm pita bread

• hummus with crudtés

• baba ghanouj, served with warm pita bread

• tortilla de patatas (Spanish tortilla)

• shanklish (labneh balls) with za'atar, served with pita chips

• Tomato-garlic bruschetta

• Crostini with herb cheese and prosciutto

• Zucchini carpaccio with Parmesan cheese

• croquetas de jamón (Spanish ham croquettes)

• Greek whipped feta dip, served with pita chips or crudités

FIRST COURSE

Choose 1 dish

• gazpacho andaluz (classic Andalusian gazpacho)

• Mediterranean pizza (tomatoes, artichokes, onions, Kalamata olives, feta, mozzarella, herbs)

• warm farro with blistered tomatoes, pesto and spinach

• braised white beans and greens with Parmesan

• Turkish shepherd's salad

• roasted cauliflower with feta cheese, almonds and olives, served on a bed of arugula

• classic Greek salad

• avocado toast with cherry tomatoes and balsamic glaze

• seared broccoli and potato soup

MAIN COURSE

Choose 1 dish

• Greek chicken with cucumber-feta salad

• Middle Eastern lamb kebabs, served with yogurt sauce and grilled vegetables

• lemon herb chicken kebabs, served with yogurt sauce and grilled vegetables

• roasted halibut with lemon, olives, and rosemary

• braised chicken with artichokes and olives

• cod with Spanish chorizo and breadcrumbs

• roasted eggplant with tomatoes and feta, served on a bed of couscous

• Fishermen's Stew of Graciosa (rustic Portuguese fish stew)

• champagne chicken with mushrooms and tarragon sauce, served with rice

DESSERT

Choose 1 dish

• grilled figs with pomegranate molasses and goat cheese (seasonal: late Aug-early Oct)

• lemon and olive oil cake (5+ guests)

• cream cheese flan

• fresh strawberries with balsamic glaze and pepper over vanilla ice cream

• lemon panna cotta with fresh berries

• fresh basil panna cotta

• lemon ricotta cake (5+ guests)

• chocolate semifreddo

• mint granita

• caramel apple tiramisù

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Chef Max's reviews

4.86

•

226 services

Max was a wonderful chef. Very professional and personable with each member of our family. Max prepared 2 to 3 meals a day for a week for my family and each meal throughout the week was better that the meal prior. He shared stories of how he learned some of his recipes and was willing to modify each menu to accommodate those with meal preferences such as Vegitarian. The food, presentation, prep and clean up all were spectacular. We enjoyed Max and Andres and would definitely like to hire them for future family events. Thank you!

A great private chef is more than a good cook. Max understands that. He is creative, engaging, attentive to detail and a great cook to boot. Max will plan a great meal and then make the whole night work. He makes you a brilliant host.

Chef Max was fabulous in every way: Excellent, prompt, polite, clear communication, a good listener who made thoughtful suggestions as we discussed the menu ahead of time. Every course was delicious, prepared with care, using fresh, good-quality ingredients, and presented appealingly. Highly recommend his flan, but really, every dish was outstanding. He left the kitchen tidy and spotless. Max was knowledgeable, patient and thorough. We had a terrific, relaxing celebratory dinner, and I hope we can work together again.

Highly recommend chef Max for your next in home dining experience. His tres leches was the best I have ever had! He was very attentive, punctual, warm, and engaging.

Highly recommend Chef Max! He prepared an amazing meal with so much attention to detail and flavors. 10/10 experience

Max is wonderful and would hire again

Great evening

Chef Max was a true professional!! He gave us an incredible experience that we will never forget. From start to finish, everything was executed to perfection.

Chef Max was fantastic. He was very responsive during the planning process and was able to accommodate all our dietary restrictions. I was super appreciative that he was willing to accommodate ensuring everyone had a delicious meal.

Max was top notch — personable, professional and a gentleman. I had some apprehension isn’t this app for the first time and Max made my experience so flawless and enjoyable. Our group enjoyed every dish prepared. Highly recommend!

Chef Max was a wonderful addition to our bachelorette party. Prior to his arrival he was excellent about communicating, and provided a plethora of meal options to choose from. The day of he was punctual, professional, and engaging. The food was some of the most unique and flavorful I have ever had. We were particularly impressed with the garlicky shrimp and the Mexican pasta. We hope we can find another time to connect with Chef Max!

Max arrived on time and cooked a beautiful meal for our bachelorette trip! The food was divine and he left the kitchen spotless!

Thank you so much!!! Everyone cannot stop talking about how great the food was last night! We will definitely reach out for our next group trip to miami!

Chef Max was honestly the best. He was responsive from the very get go, offering great suggestions and making dietary accommodations as needed. He was timely, adaptive and very personable. We loved the details of his presentation including the personalized menus. And the food was absolutely exquisite! Our friends loved the food and he helped make my husband’s birthday one of the most memorable. 5 stars does not begin to describe how amazing this experience was. Highly recommend!

Absolutely amazing experience, from the amazing food to professionalism this is an amazing experience to book. Max is absolutely fantastic and I will be booking again in the near future.

Chef Max was amazing. His dishes were authentic, and I would highly recommend booking him.

Chef Max was a WONDERFUL addition to our bachelorette weekend away with ladies from all over the country, with all different opinions, taste buds, etc. He was so EASY and KIND to work with, offered special services (Paloma Bar, YES PLEASE), was punctual, responsive, flexible, kind, & pretty much everything else you could ever want from a chef. The food was gorgeous, delicious, seasonal & customizable. He created custom menus for the occassion & cleaned up the kitchen perfectly. We were THRILLED! Thank you, thank you!

Chef Max was incredible! He prepared dinner for myself and 4 of my friends. He was engaging, perfectly timed and the food was delicious. I highly recommend and cannot wait for another opportunity to have him cook for us!

Incredible experience. Everything was taken care of every step of the way. Everything single person said it was some of the best food they’ve had. Max was fantastic and I would highly recommend him!

Max was amazing!! I hired him to surprise my boyfriend for his birthday. He came to cook while we were out on the boat, he had everything prepped and ready to go for us. The food was DELICIOUS, the presentation was lovely and our guests can not stop talking about it. I can’t wait to be back in town to try more of his signature dishes!!!!