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Kevin Maxey
Craftbar Atlanta
Restaurant cuisine internationale
2
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3376 Peachtree Rd NE GA 30326 Atlanta - États-Unis
Texas native Kevin Maxey grew up in a family where good food was the focal point of every gathering. Inspired by these meals and by cooking shows on PBS, Maxey was drawn to the idea of working behind the swinging doors of a professional kitchen.
In 1994, Maxey graduated from Texas Christian University with a degree in marketing, knowing he desired a career path that would lead him to cooking for a living. Two months after graduating, he moved to California, where his first cooking job was as a butcher’s apprentice in a small shop learning the basic techniques of quality, authentic food. The low-profile position served as Maxey’s entrance into the culinary world and sparked a passion for both butchering and charcuterie, the art of terrines and pâtés.
A year later he returned to Texas to work under Chef David Holben, named a “Rising Star Chef” by Food and Wine magazine, at the No. 1 Zagat-rated Riviera restaurant in Dallas. After two years of learning the foundations of French culinary technique from Holben, he embarked on a self-directed apprenticeship that took him to Aspen, where he worked at The Little Nell under Chef Keith Luce. His travels also led him to work with Chef Thierry Rautureau at Rover’s restaurant in Seattle, where he gained an appreciation of the warm, comfortable dining environment dedicated to professional service, exquisite wine and food. During this time, Rautureau suggested that Maxey pursue a position with Chef Tom Colicchio at Gramercy Tavern in New York City. After four years of cooking throughout the country, Maxey felt he needed to continue his training at a higher level.
In 1994, Maxey graduated from Texas Christian University with a degree in marketing, knowing he desired a career path that would lead him to cooking for a living. Two months after graduating, he moved to California, where his first cooking job was as a butcher’s apprentice in a small shop learning the basic techniques of quality, authentic food. The low-profile position served as Maxey’s entrance into the culinary world and sparked a passion for both butchering and charcuterie, the art of terrines and pâtés.
A year later he returned to Texas to work under Chef David Holben, named a “Rising Star Chef” by Food and Wine magazine, at the No. 1 Zagat-rated Riviera restaurant in Dallas. After two years of learning the foundations of French culinary technique from Holben, he embarked on a self-directed apprenticeship that took him to Aspen, where he worked at The Little Nell under Chef Keith Luce. His travels also led him to work with Chef Thierry Rautureau at Rover’s restaurant in Seattle, where he gained an appreciation of the warm, comfortable dining environment dedicated to professional service, exquisite wine and food. During this time, Rautureau suggested that Maxey pursue a position with Chef Tom Colicchio at Gramercy Tavern in New York City. After four years of cooking throughout the country, Maxey felt he needed to continue his training at a higher level.
Restaurant(s)
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3376 Peachtree Rd NE GA 30326 Atlanta, États-Unis0
