The kitchens of Max Restaurant Group will see some upcoming changes, as three chefs have been promoted into new roles within the company.
Scott Miller, executive chef of Max's Oyster Bar, will become the general manager of Max Catering, a newly-created role. Miller, a passionate advocate for local food, will work alongside executive chef Steve Michalewicz to "localize catering fare," according to the restaurant group.
"Scott has been instrumental in leading Max's Oyster Bar to its prominence as the Best Seafood Restaurant in Connecticut," said Rich Rosenthal, president and CEO of Max Restaurant Group, in a news release. "He was also one of the early leaders of the Farm-to-Chef movement in the state, as well as creating and driving the highly popular and successful Chef-to-Farm dinners at Rosedale Farms and other venues."
"I try to use my classical training to create contemporary food that maintains recognizable flavors," Miller said in a statement. "My passion is to make the most out of the wonderful bounty available today, and use the most exquisite ingredients to give those who enjoy our food a welcome surprise."
Max Downtown executive chef Hunter Morton will move into Miller's role as the Oyster Bar's new executive chef, and chef de cuisine Christopher Sheehan will step into Morton's former executive chef role at the Hartford restaurant.
"Hunter symbolizes so much of what makes us proud of our chefs at the Max Group," said Scott Smith, Max Restaurant Group's vice president and COO. "He is extremely talented, and the quality of his food has helped make Max Downtown arguably one of the best restaurants in the state."
Of Sheehan, Smith said,"Chris has a quiet intensity that has been a huge part of getting Max Downtown through sales days and weeks, which makes the rest of us sit back and marvel...Not only is Chris a rock star on the line, his food is simply brilliant."