A graduate of New England Culinary Institute in Burlington Vermont, Max Hosey has been traveling since the day he left. With stops in Beaver Creek Colorado, London England, Philadelphia, San Francisco, and Los Gatos California, Max has cooked in a number of different cities around the world over the last 25 years.
Born and raised in the Pocono Mountains of North Eastern Pennsylvania, Max took an interest in cooking at a young age and has always been drawn to locally sourced, humanely raised, and organic ingredients.
Why do we do what we do? Here at Hosers Central Kitchen we do what we do to be the change we want to see in the world. Climate change is the world’s biggest problem, and one simple change in diet can be one of the elements to changing course. There comes a time in one’s life when you start to think about your own legacy. For me, the pandemic pushed me into action. I know I can use my skills as a chef to show people a better path. Change is possible, sometimes it requires a guide. When it comes to changing the way we eat, let Chef Max be your guide.
