Chef Max Ehrsam

Personal Chef in Wilton Manors

I’m a Mexican personal chef specializing in authentic yet modern Mexican cuisine. My cooking is rooted in tradition but inspired by flavors from around the world, creating vibrant and beautifully presented dishes that celebrate the richness of Mexican food.

I learned to cook from the best—my mother and my grandmother—whose recipes taught me the heart of Mexican home cooking. Over time, I’ve updated many of those family dishes to make them lighter and more contemporary while preserving their authentic character.

I also enjoy drawing inspiration from Mediterranean, Italian, Greek, and Middle Eastern cuisines, weaving those influences into Mexican flavors to create unique fusion dishes.

Whether cooking for an intimate dinner or a special celebration, my goal is not simply to prepare a meal but to create a memorable culinary experience—one that is flavorful, colorful, and thoughtfully prepared.

Guests are always welcome to watch the process or even join me in the kitchen if they’d like to learn how to prepare some of the dishes themselves. I’m always happy to share techniques, tips, and the stories behind the recipes.

I’m happy to accommodate vegetarian, lactose-intolerant, and gluten-sensitive guests, and the level of spice can always be adjusted to your preference.

ServSafe certified.

For me, cooking is...

an expression of love—a chance to share my talent and create moments of happiness around the table.

I learned to cook at...

home, from my Mom. She was great at balancing flavor and nutrition.

A cooking secret...

is planning carefully, using the best ingredients available, paying close attention to the details, and enjoying every step of the process.

My menus

Contemporary Mexican flavors I

STARTER

Choose 2 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 1 dish

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Chef's garden salad with mustard vinaigrette

• Turkey-mint meatballs in a tomato-chipotle sauce with homemade crema

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Bacon-japapeño mac & cheese

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Lime-rubbed grilled chicken tacos with avocado-corn relish

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches) (6+guests)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans (6+ guests)

• Sweet corn ice cream

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

A Delicious Experience I

STARTER

Choose 3 dishes

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Chipotle hummus with crudités

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Sinaloa-style cream cheese shrimp dip

• The best guacamole ever, served with white and blue tortilla chips

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 1 dish

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Spaghetti with cilantro-pepita pesto

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Peach, tomato, tomatillo and jalapeño salad

• Spicy avocado soup (chilled)

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Bacon-japapeño mac & cheese

• Beer-braised pork tacos, served with habanero-pickled onions

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Arrachera negra: grilled flank steak strips marinated in Mexican beer, served with rice and beans

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Coffee flan with a subtle tequila whipped cream

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Silky cream cheese flan, served with fresh berries

• Spicy Mexican dark chocolate torte (flourless)

• Mango-serrano pepper-mezcal sorbet

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

A celebration of flavor II

STARTER

Choose 3 dishes

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Chipotle hummus with crudités

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Sinaloa-style cream cheese shrimp dip

• The best guacamole ever, served with tortilla chips

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 1 dish

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Spaghetti with cilantro-pepita pesto

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Peach, tomato, tomatillo and jalapeño salad

• Spicy avocado soup (chilled)

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Traditional tortilla soup (sopa azteca) served with accoutrement (for self-assembly): cheese, crema, roasted ancho chiles, cilantro, avocado

• Smoked trout tostada topped with slices of avocado

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Roasted poblano pepper and corn lasagna

• Bacon-japapeño mac & cheese

• Beer-braised pork tacos, served with habanero-pickled onions

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Tequila, chipotle, and crema shrimp

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Coffee flan with a subtle tequila whipped cream

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Silky cream cheese flan, served with fresh berries

• Spicy Mexican dark chocolate torte (flourless)

• Mango-serrano pepper-mezcal sorbet

• Spicy dark chocolate pudding with chile and cinnamon

• Corn panna cotta with blueberry coulis

Mexican Cuisine Reimagined II

STARTER

Choose 3 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer (brocheta de ensalada caprese y aguacate)

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

• Chef's surprise: a starter to complement a variety of flavors and textures

FIRST COURSE

Choose 1 dish

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Bacon-japapeño mac & cheese

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches) (6+guests)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and crema (vegan, lactose free)

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans (6+ guests)

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

A Mexican Feast for Vegetarians

STARTER

Choose 3 dishes

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• The best guacamole ever, served with tortilla chips

• Choriqueso (soy chorizo with cheese) quesadilla bites

FIRST COURSE

Choose 1 dish

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Delicious black bean soup with cumin, a hint of lime juice and chipotle

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Refreshing cucumber soup with mint and jalapeño (chilled)

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with (soy) chorizo

• Nopal (Mexican cactus) salad: fresh nopales , tomato, serrano pepper, and queso blanco

MAIN COURSE

Choose 1 dish

• Roasted poblano pepper and corn lasagna

• Mushroom tacos with chile de árbol salsa

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Bacon-japapeño mac & cheese (made with vegetarian bacon)

• Crispy carrot tacos (fried)

• Queso fundido (melted cheese blend) with garlic mushrooms

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches)

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Mexican chocolate mousse with burnt rum and a cinnamon cracker

• Dulce de leche* and rum crêpes with walnuts (*aka "cajeta")

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

The modern Mexican kitchen III

STARTER

Choose 3 dishes

• The best guacamole ever, served with tortilla chips

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Chipotle hummus with crudités

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Sinaloa-style cream cheese shrimp dip

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 2 dishes

• Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Spicy avocado soup (chilled)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Spaghetti with cilantro-pepita pesto

• Peach, tomato, tomatillo and jalapeño salad

• Turkey-mint meatballs in a tomato-chipotle sauce with homemade crema

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank stake tacos with jamaica (hibiscus) and jalapeño syrup (sweet and spicy)

• Bacon-japapeño mac & cheese

• Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak strips marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Lime-rubbed grilled chicken tacos with avocado-corn relish

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

Brunch

STARTER

Choose 3 dishes

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Chipotle hummus with crudités

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Sinaloa-style cream cheese shrimp dip

• The best guacamole ever, served with tortilla chips

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

FIRST COURSE

Choose 1 dish

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Spaghetti with cilantro-pepita pesto

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Peach, tomato, tomatillo and jalapeño salad

• Spicy avocado soup (chilled)

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Traditional tortilla soup (sopa azteca) served with accoutrement (for self-assembly): cheese, crema, roasted ancho chiles, cilantro, avocado

• Smoked trout tostada topped with slices of avocado

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Roasted poblano pepper and corn lasagna

• Bacon-japapeño mac & cheese

• Beer-braised pork tacos, served with habanero-pickled onions

• Baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Tequila, chipotle, and crema shrimp

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Coffee flan with a subtle tequila whipped cream

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Silky cream cheese flan, served with fresh berries

• Spicy Mexican dark chocolate torte (flourless)

• Mango-serrano pepper-mezcal sorbet

• Spicy dark chocolate pudding with chile and cinnamon

• Corn panna cotta with blueberry coulis

A feats of colors and flavors III

STARTER

Choose 3 dishes

• Caprese and avocado salad in a skewer with a spicy balsamic reduction

• Crostini topped with avocado cream and a spicy, garlicky shrimp

• Chipotle hummus with crudités

• Crostini with feta cheese and a peach-jalapeño pico de gallo

• Choriqueso (chorizo with cheese) quesadilla bites

• Grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce

• Molletes: traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo

• Sinaloa-style cream cheese shrimp dip

• The best guacamole ever, served with tortilla chips

• Ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)

• Shanklish: yogurt cheese balls coated with za'atar and chile de árbol

• Chef's surprise: a starter to complement a variety of flavors and textures

FIRST COURSE

Choose 2 dishes

• Mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo

• Spaghetti with cilantro-pepita pesto

• Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)

• Watermelon-tomatillo salad with jalapeño dressing (May-Sept.)

• Peach, tomato, tomatillo and jalapeño salad

• Spicy avocado soup (chilled)

• Sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing

• Traditional tortilla soup (sopa azteca): spicy tomato broth, crispy tortilla strips. queso fresco, ancho chiles, avocado and crema

• Smoked trout tostada topped with slices of avocado

• Chef's garden salad with mustard vinaigrette

MAIN COURSE

Choose 1 dish

• Beer-braised pork tacos, served with habanero-pickled onions

• Flank stake tacos with jamaica (hibiscus) and jalapeño syrup (sweet and spicy)

• Bacon-japapeño mac & cheese

• Tequila, chipotle, and crema shrimp

• Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)

• Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms

• Shrimp (or whitefish) Mexican ceviche, served with plantain chips

• Chicken mole tacos, made with black Oaxaca mole

• Grilled flank steak marinated and dark Mexican beer, served with rice and beans

• Pan-seared mahi mahi in adobo with grilled pineapple salsa

• Shrimp and grits with a Mexican twist

DESSERT

Choose 1 dish

• Silky cream cheese flan, served with fresh berries

• Traditional Mexican three-milks cake (pastel de tres leches)

• Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema

• Coffee flan with a subtle tequila whipped cream

• Spicy Mexican dark chocolate torte (flourless)

• Mexican traditional corn ice cream, served with savory popcorn

• Mexican chocolate mousse with burnt rum

• Rich brown butter and walnut brownies, served with vanilla ice cream

• Mango-serrano pepper-mezcal sorbet

• Dulce de leche cheesecake with pecans

• Spicy dark chocolate pudding with chile and cinnamon

• Warm cherry-jalapeño-mint upside-down cake

• Corn panna cotta with blueberry coulis

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Chef Max's reviews

4.87

•

206 services

Highly recommend Chef Max! He prepared an amazing meal with so much attention to detail and flavors. 10/10 experience

Max is wonderful and would hire again

Great evening

Chef Max was a true professional!! He gave us an incredible experience that we will never forget. From start to finish, everything was executed to perfection.

Chef Max was fantastic. He was very responsive during the planning process and was able to accommodate all our dietary restrictions. I was super appreciative that he was willing to accommodate ensuring everyone had a delicious meal.

Max was top notch — personable, professional and a gentleman. I had some apprehension isn’t this app for the first time and Max made my experience so flawless and enjoyable. Our group enjoyed every dish prepared. Highly recommend!

Chef Max was a wonderful addition to our bachelorette party. Prior to his arrival he was excellent about communicating, and provided a plethora of meal options to choose from. The day of he was punctual, professional, and engaging. The food was some of the most unique and flavorful I have ever had. We were particularly impressed with the garlicky shrimp and the Mexican pasta. We hope we can find another time to connect with Chef Max!

Max arrived on time and cooked a beautiful meal for our bachelorette trip! The food was divine and he left the kitchen spotless!

Thank you so much!!! Everyone cannot stop talking about how great the food was last night! We will definitely reach out for our next group trip to miami!

Chef Max was honestly the best. He was responsive from the very get go, offering great suggestions and making dietary accommodations as needed. He was timely, adaptive and very personable. We loved the details of his presentation including the personalized menus. And the food was absolutely exquisite! Our friends loved the food and he helped make my husband’s birthday one of the most memorable. 5 stars does not begin to describe how amazing this experience was. Highly recommend!

Absolutely amazing experience, from the amazing food to professionalism this is an amazing experience to book. Max is absolutely fantastic and I will be booking again in the near future.

Chef Max was amazing. His dishes were authentic, and I would highly recommend booking him.

Chef Max was a WONDERFUL addition to our bachelorette weekend away with ladies from all over the country, with all different opinions, taste buds, etc. He was so EASY and KIND to work with, offered special services (Paloma Bar, YES PLEASE), was punctual, responsive, flexible, kind, & pretty much everything else you could ever want from a chef. The food was gorgeous, delicious, seasonal & customizable. He created custom menus for the occassion & cleaned up the kitchen perfectly. We were THRILLED! Thank you, thank you!

Chef Max was incredible! He prepared dinner for myself and 4 of my friends. He was engaging, perfectly timed and the food was delicious. I highly recommend and cannot wait for another opportunity to have him cook for us!

Incredible experience. Everything was taken care of every step of the way. Everything single person said it was some of the best food they’ve had. Max was fantastic and I would highly recommend him!

Max was amazing!! I hired him to surprise my boyfriend for his birthday. He came to cook while we were out on the boat, he had everything prepped and ready to go for us. The food was DELICIOUS, the presentation was lovely and our guests can not stop talking about it. I can’t wait to be back in town to try more of his signature dishes!!!!

Max was awesome! All the food was delicious and was served with perfect spacing in between. The printed menus and nice presentation add a nice touch. Highly recommend.

Chef Max was fantastic! Professional and highly responsive to our group’s needs. He made our girls weekend special dinner very elegant and memorable! Great food and wonderful clean up. Thank you!

Max is a fabulous chef! His dishes were so awesome!! We had several allergies in the group and he was able to accommodate! From table set up to cleaning up after, we all felt so special. An amazing experience!! You will not be disappointed!

Max prepared a delicious meal for our family! He is a wonderful person. He arrived several hours beforehand to prepare. We are very seasoned travelers to Mexico and Max used spices and prepared sauces and dishes that were just fantastic. Highly recommend.