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.