ABOUT MAX HANSEN
Working alongside his grandfather tending vegetables and learning the art of canning and preserving, Max discovered that food, grown and prepared with love, has a profoundly positive impact on people and their experience of life. While a student at Vassar College, Max worked summers at the Ocean Club on Martha’s Vineyard. There, he honed his culinary skills, preparing meals made from the freshest of ingredients—fish, caught and delivered daily and produce obtained from local purveyors. Early on, Max made care and freshness a winning combination in his kitchen!

After graduating top of his class from the New England Culinary Institute, Max taught other aspiring chefs. While chefing for a diplomat in France, Max furthered his study of classic French cuisine, making it the foundation for his culinary style. He subsequently worked in Manhattan with cooking icons, Michel Rostang and Thomas Keller — who encouraged Max to settle for nothing less than culinary excellence.

Returning to his roots in historic Bucks County, Max launched his catering business, expanding it to The National Constitution Center where he regularly served dignitaries and heads of state. Max’s love of salmon led him to create his own line of smoked salmon and to author the best-selling cookbook, Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003). In 2013 as he marked 20 years in business, Max launched Max Hansen Kitchen to encompass all four of his brands: Max Hansen Caterer, Max Hansen Smoked Salmon, Max Hansen Firewood, and Max Hansen Carversville Grocery.