A graduate of New England Culinary Institute in Burlington Vermont, Max Hosey has been traveling ever since his commencement. He started his journey in the mountains of Colorado at the Grouse mountain grill. His fine-dining experience also led him to London England, where he worked at the luxurious Ivy. Max has worked under great chefs Alfred Portale, Chris Lee, Charles Roman, and David Kinch. Max has all together, cooked in eight different cities around the world.
Born and raised in the Poconos mountains of North Eastern Pennsylvania, Max took an interest to cooking at a very young age. Cooking breakfast for his brothers and sisters every Sunday at the age of 12, led to his immense love of creating great food. After graduating from New England Culinary Institute, Max moved to Philadelphia. It was there where he met Vernon Morles at Salt Restaurant. Between Salt, Winter Land and Town Hall, Max went on to work with Vernon for three years. Vernon has since taken the rains as Executive chef at Salt house, leaving Max to run the show at Town hall.