When Max’s Harvest first opened their doors, I was a huge fan. Fresh, local ingredients creatively prepared — I would gush over the Goat Cheese Croquettes and the Pork Belly with Grilled Peaches. Lately though — it’s hasn’t been quite as impressive — so I was thrilled to hear today that Chef Eric Baker had recently joined the team at Max’s Harvest, as the new Executive Chef.
While I haven’t been into Max’s Harvest since the changeover — I was excited to hear of Chef Eric Baker taking the reigns. He has an impressive resume, which includes time spent as the Executive Chef at Lobster Sea Bar Grille, which is part of Buckhead Life Restaurant Group; the Executive Sous Chef at Steak 954; Sous Chef at Chops Lobster Bar in Boca Raton; and Sous Chef at Café Boulud. If that’s not impressive enough, Chef Baker has also served as the Chef de Partie at Restaurant Market in Paris (one of Jean-Georges Vongerichten’s restaurants) and in the kitchen at L’Espadon, Ritz Hotel Paris and Louise XVI in Patchogue, New York.
While the menu has yet to change, stay tuned, as we’ll be taking a look at the new changes taking place at Max’s Harvest soon.
Max’s Harvest is located in Pineapple Grove, 169 NE 2nd Avenue in Delray Beach; (561) 381-9970
One response
I’m not to thrilled with Eric baker
I’ve been to maxs twice and when I found out that Eric baker was here I then realized why the food was par not great
I wonder how he even has the gall to put a job like LBSG on his resume when he was only there for 3 months from time it opened to the public to time he was let go /fired from lobster bar sea grill
And didn’t find the meal there to be worth the money I spent either better service from. The valet that parked my car