Today we’d like to introduce you to Max Willis.
Max, please kick things off for us by telling us about yourself and your journey so far.
Just like many other aspiring chefs, I started working in a kitchen at the age of 15 as a dishwasher. Watching my father in the kitchen the entirety of my childhood I always knew that I wanted to be a chef one day. After a year or so with some prep work under my belt, I started doing line work at a small restaurant in Vermont called The Creamery. Fresh out of high school, I was accepted into a few culinary schools that I just simply didn’t have to money to go to. I relocated to the Midwest and held sous chef positions at a Casino, a Country Club, and a Cafe but the art and food scene seemed rather dull where I was. It was in Missouri in 2012 where I met my wife and we both after a few years decided that the art/food scene in San Diego would create so many opportunities for us if we just got up and left which is what we did. With nothing but the first months rent paid we started our careers here in San Diego. I have been the sous chef at The Smoking Goat in North Park for about eight months now.
Can you give our readers some background on your work?
I just want to start off by saying that I LOVE food. I love that no matter what kind of history or education you have, you can practice and learn to create things so beautiful with things that grow from the ground. I love flavors, colors, simplicity, and chaos all at once. Lots of time and dedication can go into the smallest of dishes. With a packed schedule, just when you think you can’t handle anything else on your forever growing list of things to do, sprouts an idea. Once that sprout of an idea comes to fruition and I can serve it to the public… that’s what makes all of it worth it. To have memories created with families or even strangers around a table over the food that you have spent countless hours on whether you get a thank you or not, it’s all worth it.
Any advice for aspiring or new chefs?
With every career comes obstacles and lessons big and small. Although there are several things I wish I had known before I got into the industry, I don’t think I would change much and I’m Glad I’ve ended up here at the age of 25. Don’t stay somewhere that wants to stifle your creativity and ability to grow. As much as you tell yourself that there might not be somewhere else out there.. trust me, there is. Dedicate yourself to your craft. There are so many people out there who think that cooking is too hard for them to do.. just remember at one point I didn’t know the basics of how to properly cook a salmon for example… after you cook a salmon 1,000 times, it’ll be perfect every time. Practice and precision to detail are some of the biggest tools you can teach yourself.
What’s the best way for someone to check out your work and provide support?
Social media is a huge platform for artists of every kind to share the smallest or the biggest pieces of art. Although I don’t post photos as much as I should, my Instagram @Chefmwillis is a mix of my personal and cooking life. I’m at The Smoking Goat in North Park San Diego most days and you can find me in the back with a smile on my face. We hope to be a part of more public events in 2019 and the upcoming years!
Contact Info:
- Phone: 619-886-6704
- Email: Mxwls1@gmail.com
- Instagram: @Chefmwillis
Image Credit:
Headshot image was taken by Caleb Rabadan @valleygohome
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