Born and bred in London, I’ve spent most of my life living in the UK. Love brought me to the decision to move transatlantic. Now my wife and I are living happily in Toronto, Canada.For the last 14 years, the majority of my career has had a food and drink focus. I started working in hospitality managing busy westend bars and restaurants. Later I move into FMCG for a boutique spirits distributor, in drinks logistics for a wine & spirit wholesaler, and to then transition to work for one of the largest global brewers working closely with venues throughout London. This has helped nurture both extensive knowledge in food and drink along with a love of wine / beer pairing. Along this journey, I completed WSET qualifications and received coaching from certified beer sommeliers.
I come from a family of foodies. My mother and grandmother wrote two cookbooks together that were both published when I was growing up. From an early age, my mother was teaching me how to make simple dishes and basic cooking techniques. Every year she gives me a different cookbook for my birthday and as a Christmas present to expand my knowledge or to encourage me to experiment with other flavours or cuisines.
My father drove my passion for curry and spice. He had a few favourite recipes and restaurants that were a regular feature. He would often experiment with his Madhur Jaffrey Curry Bible trying out new flavour combinations and is now working his way through some of the wonderful recipes in the Dishoom cookbook.
My grandfather would often dine at exceptional restaurants across London, and if I was lucky, I'd be invited to join. He'd also be a driving force for large family gatherings which inevitably revolved around a huge family meal often finished with his favourite pudding: Mum's Lemon Meringue Pie.
A regular host to multi course dinner parties and barbecues, friends and family over the years have encouraged me to develop a food blog, YouTube channel, or some other food venture however it has always seemed like a dauntingly large task to start while working full time.Since my transatlantic move, and the current global pandemic’s slowdown of everything, my wife has posted more and more of my cooking on her social media: resulting in her followers asking her for recipes. With all this extra time on my hands, and further encouragement from friends, I have a new drive to share my love and passion for delicious food and beverage concoctions.
My kitchen always has something on the go. If I’m not in there cooking up a storm, there’s usually some sourdough fermenting on the bench or ice cream thickening while it churns and cools away. All the divine wafts that accompany my munch usually come hand in hand with tunes pumping out of the kitchen (much to my wife’s pleasure or agony depending on the genre).
While competent and extremely capable in most cooking techniques and styles, I am no culinary messiah and am always looking to improve my skills and knowledge (I currently have brewing firmly targeted in my sights). I hope you enjoy joining my culinary journey as I share with you what delicious delights I’m cooking and my adventures into discovering new knowledge and skills on Max Makes Munch.
I'd like to thank my beautiful wife for her encouragement and support while getting this website online during these trying times we are living through. I couldn't have done it without her.