Patrick Broadhead, Talk of the Town & Other Experts
Executive Chef, Patrick Broadhead was born and raised in a small
Midwestern town, where as a young man, he first discovered the joy of
cooking over an open fire with the Boy Scouts making dutch-oven cobbler. He held on to that joy in cooking throughout his formative years and through college. Among others, Chefs Emeril Lagasse and Tyler Florence inspired him to follow their same path at Providence, Rhode Island's Johnson and Wales University. Now having acquired his culinary foundation, Patrick spent time traveling between Cape Cod and Florida while gaining a strong background in creating seafood dishes.
When Patrick began his journey with Max’s Grille in Boca Raton as a line cook, the Executive Chef told him he would also hold that humbling & proud title one day. True to that insightful prediction, Patrick had the title of Executive Chef at Max’s Grille Boca Raton for many years, bringing his own distinctive style to his menu concept for this restaurant.
Patrick is now a distinguished Executive Chef and Partner, and oversees all menu creations for all of The Max Group of restaurants. His vision is one of ever-changing, exciting dishes which reflect the freshest flavors of the seasons. He is personally passionate about the styles of Mexican, Latin-American and especially the rustic, simple peasant food from the streets of Brazil. He brings his unique and inspired culinary tastes to all of the restaurants that he oversees.