Marco and Max are the dynamic duo leading Chef’s Table, bringing their shared passion and expertise to the forefront of fine dining. Their journey began in the Netherlands, where they first met, and years later, they reunited in New York at Chef’s Table at Brooklyn Fare. After gaining experience at top restaurants worldwide, they have returned to helm their former workplace together.
Marco’s career spans some of Europe’s most prestigious kitchens, including Parkheuvel and Oud Sluis in the Netherlands and Zilte in Belgium. After moving to New York, he worked as Sous Chef at Brooklyn Fare for four years before becoming Executive Chef at Ukiyo in the East Village. Following a successful tenure there, he returned to Europe to consult at various restaurants before rejoining Chef’s Table.
Max, originally from Austria, has led acclaimed restaurants such as Alois-Dallmayr in Munich. His experience includes time at Rote Wand, Steirereck, Oud Sluis, The NoMad in New York, and L’Auberge de l’Ile in France. His expertise in both savory and pastry techniques makes him a well-rounded force in the kitchen, ensuring an exceptional dining experience at Chef’s Table.
