Born and bred in London, I’ve spent most of my life living in the UK. Love led to a decision to move transatlantic. Now my wife and I are living happily in Toronto, Canada.
Over the last 15 years, the majority of my career has been focused on food and drink. I started working in hospitality which led to managing busy West End bars and restaurants. Later I moved into FMCG for a boutique spirits distributor, in drinks logistics for a wine & spirit wholesaler, and then transitioned 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 with a love of wine/beer pairing. During 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 while I was growing up. From an early age, my mother was teaching me basic cooking techniques and how to make simple dishes. Every year she gives me a different cookbook for my birthday and Christmas present to expand my knowledge or to encourage me to experiment with other flavours.
My father drove my passion for curry and spice. He had a few favourite recipes and restaurants that were a regular feature throughout my childhood. 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 the driving force for large family gatherings, which inevitably revolved around a huge feast, often finished with his favourite pudding: Lemon Meringue Pie.
A regular host to multi-course dinner parties and barbecues, my friends and family have encouraged me over the years to develop a food blog, YouTube channel, or some other food venture which has always felt like a daunting task to start while working full‑time.
Having moved transatlantic at the beginning of 2020 during the start of the global pandemic’s slowdown of everything, I found myself with extra time on my hands. My wife started posting photos and videos of my cooking on her social media accounts resulting in her followers asking her for recipes. With further encouragement from friends, I had a new drive to share my love and passion for delicious food and beverage concoctions and decided it was time to start Max Makes Munch.
There's always something on the go in my kitchen. When I'm not cooking up a storm, there’s usually some sourdough fermenting on the bench or ice cream thickening while it churns and chills. All the divine wafts that accompany my munch usually coincide with tunes blaring—much to my wife’s pleasure or pain genre dependent.
While competent and extremely capable in most cooking styles and techniques, I am no culinary messiah and am always looking to improve my skills and knowledge. I hope you enjoy accompanying me on my edible journey as I share with you what delectable delights I’m cooking and my adventures in a new continent on Max Makes Munch.
I'd like to thank my beautiful wife for her encouragement and support whom I couldn't have done it without.
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