• Description
    • icon
      Age

      1988

    • icon
      Type of cuisine

      Modern American Fare

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking, Workshops

      Influencer, Speaker,

    • icon
      Awards & Honours

      • James Beard Foundation, Rising Star Chef semi-finalist
      • Top 20 Restaurants, Seattle, Conde Nast Traveler

    Petty's reverence for his ingredients (many local and seasonal, of course) [are] on full display,
    as well as his playful imagination. He is a chef with a lot of ideas and techniques … it's clear
    that what drives him is a sense of wonder and fun. He's a young chef who, within a year of owning
    his first restaurant, was named a semifinalist for the Rising Star Chef of the Year
    award by the James Beard Foundation.
    (Angela Garbes, The Stranger)
    Born and raised in the Pacific Northwest, Maximillian’s first culinary job was in the drive-thru window of his uncle’s fast-food taco restaurant. He learned to cook at his eldest sister’s Seattle restaurant during high school, and chased this passion to culinary school in Eugene, Oregon. By age 23, Maximillian was the chef de cuisine of Olivia in Austin, Texas. In 2015, at age 26, he returned to his hometown of Seattle to open his own restaurant, Eden Hill.
    Chef Maximillian finds inspiration in everyday activities, be it cooking with his family, media consumption, or travels around the world. His culinary style and execution have garnered a string of accolades from Eater, Zagat, and the James Beard Foundation, and a reputation for inspired, imaginative cuisine. Maximillian considers flavor, texture, color, and interaction while creating every dish. He emphasizes local, organic, and seasonal produce, whole animal butchery, root to stem vegetable production, and modernist techniques.

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    Description
    • icon
      Age

      1988

    • icon
      Type of cuisine

      Modern American Fare

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking, Workshops

      Influencer, Speaker,

    • icon
      Awards & Honours

      • James Beard Foundation, Rising Star Chef semi-finalist
      • Top 20 Restaurants, Seattle, Conde Nast Traveler

    Petty's reverence for his ingredients (many local and seasonal, of course) [are] on full display,
    as well as his playful imagination. He is a chef with a lot of ideas and techniques … it's clear
    that what drives him is a sense of wonder and fun. He's a young chef who, within a year of owning
    his first restaurant, was named a semifinalist for the Rising Star Chef of the Year
    award by the James Beard Foundation.
    (Angela Garbes, The Stranger)
    Born and raised in the Pacific Northwest, Maximillian’s first culinary job was in the drive-thru window of his uncle’s fast-food taco restaurant. He learned to cook at his eldest sister’s Seattle restaurant during high school, and chased this passion to culinary school in Eugene, Oregon. By age 23, Maximillian was the chef de cuisine of Olivia in Austin, Texas. In 2015, at age 26, he returned to his hometown of Seattle to open his own restaurant, Eden Hill.
    Chef Maximillian finds inspiration in everyday activities, be it cooking with his family, media consumption, or travels around the world. His culinary style and execution have garnered a string of accolades from Eater, Zagat, and the James Beard Foundation, and a reputation for inspired, imaginative cuisine. Maximillian considers flavor, texture, color, and interaction while creating every dish. He emphasizes local, organic, and seasonal produce, whole animal butchery, root to stem vegetable production, and modernist techniques.

    Download Presentation