sf|noir

Meet the Chefs: Max Hussey - Southpaw

In 1994 Max started his career at a waterfront restaurant in Marblehead, MA, as a dishwasher/prepcook, getting his first opportunity to cook when a co-worker quit mid shift. His desire to explore the country and work in the “Big Leagues” inspired him to sneak a resume to Chef Emeril Lagasse at a book signing. A month later he was in New Orleans working his way through every aspect of the kitchen, eventually being promoted to Executive sous Chef of Emeril’s Delmonico.

After a bit of bad weather in 2005, he took some time to explore the country and its regional cuisine. During a brief period in Ashville, NC, he reconnected with his friend and colleague, Chef Matthew Dolan, and was invited to be part of the opening team at 25 Lusk, which brought him to San Francisco.

After being drawn to his love of fire, dry-aged meat and an opportunity to work under renowned Chef Jan Birnbaum of Epic Roasthouse, Max was asked to take the reigns of the kitchen at Southpaw, bringing his experience and love for southern food and hospitality with him.