“Max, it turns out, is an exceptional Chef”
-LOS ANGELES TIMES

I am a passionate artist and plant-based chef with a Health Supportive Plant-Based Culinary degree from the Institute of Culinary Education. My culinary creations are inspired by the freshest herbs and vibrant produce from local farmers' markets. I am deeply committed to conscious consumption and mindfulness, believing that the energy and presence we bring to our cooking profoundly impact the food we consume. As the founder of the Füde Experience, I have been honored to be featured in the New York Times, LA Times, Vogue and more.

My specialty lies in crafting immersive & interconnective dining parties that celebrate the essence of plant-based cuisine. I am passionate about exploring world cuisines and adapting them to be nutritionally dense and plant-based. I also embrace the philosophy in my cooking- that mindful cooking fosters a deeper connection with our purest selves, creating an alchemic celebration that is infused into every dish. I look forward to bringing my passion ano wholistic approach to your table, creating meals that nourish both body and soul.

“At the essence of everything I do, I am passionate
about connecting humanity to their most pure selves.”

“When you’re consciously consuming, the benefits reach beyond your physical body. Your mindset is strong, your body is strong, the environment is being preserved & it’s a wonderful cycle that continues to reap benefits on every level.”

MUNG BEAN SOUP