Chef Max Allen
Personal Chef In Milano
Get to know me better
Obsessed with flavour, ferments, and fire—my cooking is rooted in season, simplicity, and proper ingredients.
I’m Max, a chef with a deep respect for seasonality, fermentation, and unfussy excellence. I trained in Cornwall, where I developed a feel for fish, fire, and the kind of cooking that lets ingredients lead. My first job was under Nathan Outlaw, and later I honed my craft at the two Michelin-starred Henne Kirkeby Kro in Denmark.
Today, I work with clients who value food that’s thoughtful, clean, and full of character. Whether I’m fermenting green chilli hot sauce or serving a five-course dinner at home, I aim to create food that’s rooted in place and technique—without ever feeling overworked.
More about me
For me, cooking is...
A kind of storytelling — I use fire, acid, and time to turn good ingredients into something unforgettable.
I learned to cook at...
A small kitchen in Cornwall, where rain, fish, and hard graft shaped everything I know about flavour.
A cooking secret...
Controlled chaos, a few ferments quietly bubbling, and knowing when to keep things simple.
Book your experience with Chef Max
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