Maxwell Smith
Maxwell Smith is a classically trained chef with a strong foundation in technique, discipline, and a product-centric approach to cooking. He studied at Johnson & Wales University, where he honed his skills and developed a deep respect for culinary fundamentals. Maxwell has competed extensively in gastronomic competitions both in the United States and internationally. His culinary philosophy is based on respect for the product, allowing the ingredients to guide technique, flavor, and presentation. Maxwell's work emphasizes seasonality, balance, and clarity, with particular attention to the product's origin and execution. He approaches each dish as an opportunity to highlight the integrity and natural character of his ingredients.