Chef J Maxwell
Born Virginia Beach, VA. Grew up fishing and crabbing. Here’s a tip, “If you don’t have the commitment to catch your own fish, you’ll never understand what fresh means or even looks like”. My love and passion for seafood came long before becoming a chef.
Starting waiting tables at 14. 6 years waiting tables. 3 years bartending over 10 years as chef from fine dining, Tapas bars, hotels, to gourmet grocery stores. 100’s of private parties, weddings, etc… Cooked for Governor of Maryland several times. Culinary Grad. 2 Certifications in mixology. 2 recipes published in Baltimore magazine Sept. 2004. Worked all around the Chesapeake Bay and from Key West Florida to Upstate N.Y. Appreciating all the styles of cuisines and the local seafood and produce.
Experienced Coffee Roaster.
Hells Kitchen season 5 contestant as you are aware. Learned some tricks from Chef Gordon Ramsay. Worked in many successful operations.
Higher standards for Safety and Sanitation, Rule #1, then most. Only takes 1 bad experience for me to never return to a restaurant to eat or work in if not at a decent level for rule #1. I have left jobs and been fired because I told them the issues and they were not willing to fix it.
Negative energy and ego’s stay away. I sense you before you are near, don’t waste my time…
My chosen style of cooking is a Japanese Mediterranean Fusion. Healthy and fresh the only way.
My inspiration comes from fresh ingredients and connecting with their purpose,“To provide a healthy long life”.
“Inspired by Fresh Ingredients, Inspired by Life”
J Maxwell
