Chef ‘Max Robbins ‘ Menu Is Centered Around Food From The “Old Country” & The “Low Country”, Producing Both Modern and Traditional British Dishes While Respecting Local Culinary Heritage And Ingredients.
Max a New Jersey native, graduated from at the Culinary Institute of America in New York and began his career at Le Bernardin, a three-Michelin-star restaurant in Manhattan then accepted a chef position with Gabriel Kreuther, the chef at Modern, a two-Michelin-star restaurant in the Museum of Modern Art in New York. Chef Thomas Keller then hired Max to work at Per Se restaurant in New York City and later The French Laundry in Napa, California both of which had three-Michelin-stars. Before moving to Savannah, Max was working as the Chef de Cuisine at The Penrose Room in Colorado Springs which is Colorado’s only Forbes Five Star, AAA Five Diamond restaurant
Pair Your Selections With One Of The Numerous And Ever-Changing Craft Beers, Something From The Impressive Wine List or One of Churchill’s Signature Cocktails, All Of Which Are Overseen By WSET Advanced Sommelier, Gareth Tootell.
Gareth, from Manchester, England, graduated from Sheffield Hallam University with a degree in Law. Gareth worked with New York’s Daniel Boulud at his world-renowned restaurant, Daniel. He was later promoted to General Manager of Daniel Boulud’s two upper west side restaurants, first at Boulud Sud then at Bar Boulud. Gareth moved to the west coast in 2016 and served as Sommelier for Thomas Keller’s Napa restaurant, The French Laundry and most recently served as the General Manager of The Broadmoor’s Penrose Room, Forbes Five-Star, AAA Five Diamond restaurant