John Thomas was just 20 years old when he first started working at the Max Restaurant Group back in 1999. He began his career making “stone pie” pizzas at Max a Mia in Avon, CT, but soon moved up to Sous Chef. From there, he became a manager, soon becoming the “rounds man” of MRG, working at Max’s Oyster Bar, Max Downtown, and eventually becoming General Manager of Max's Tavern.
Chef Mike started cooking at the age of 15 and persued his culinary passion until he left for engineering school at Embry-Riddle Aeronautical University. After deciding he had more of a passion for culinary, he proceeded to explore his passion. Michael made sous chef by the age of 18 at Dock and Dine in Guliford, CT, and by 21, was made Executive Chef for Cuvee in West Hartford’s Blue Back Square. After a couple years, he decided to step down to continue his quest for knowledge and because a sous chef for Riverhouse Catering, moved to open a new restaurant, Gulf and Anchor in Milford under Executive Chef Jeff Renkl, a Max Restaurant Group original at Max on Main. After Gulf and Anchor closed, he moved to join MRG as a Sous Chef at Max Fish. In less than a year he was quickly promoted to Chef de Cuisine of Max Amore. After a year there, and a stage at 3 Michelin Star Alinea, in Chicago, he moved up to Max’s Tavern as Executive Chef. His motto is that everyone should, “Never eat to sustain, but eat to enjoy.” “The best part about this industry is teaching young culinarians about our industry and passing on every ounce of knowledge I have.”
The Max Restaurant Group is always looking to expand our team. We offer competitive wages, a generous benefits package, flexible hours and the opportunity to grow with the company. Join the most respected restaurant group in Southern New England and you will have the opportunity to experience and learn the hospitality industry from visionary Chefs and seasoned Restaurant Managers. The Max Restaurant Group is an equal opportunity employer.
Please e-mail your resume and cover letter to us at email@example.com.