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Culinary Director

Max Sussman is an award-winning chef and entrepreneur who has worked in celebrated kitchens in New York, Ann Arbor, and beyond. Born and raised in Michigan, Max spent years at eve - the restaurant, expanding his palate and culinary horizons under Chef Eve Aronoff, and regularly shopping at the Ann Arbor Farmer’s Market right next door. After stints at a fishing lodge in Patagonia, Chile (making everything from butter to baguettes from scratch) and at Zingerman’s Deli (learning the deep secrets of corned beef), Max moved to New York City, eventually spending ten years there. He worked at the Michelin-starred The Breslin where he learned from Chef April Bloomfield the transformative power of a squeeze of fresh lemon, and then as the Chef de Cuisine under Carlo Mirachi of the acclaimed Roberta’s. While there, Max led the kitchen to receive 2 stars in a glowing New York Times review, was nominated for a James Beard Award, and was a Forbes 30 Under 30. Max went on to found Samesa, a fast casual Mediterranean restaurant, with his brother Eli. Max returned to Michigan in 2020 with his family and started Pizza Replicator, a seasonal pizza popup with a devoted following. More recently, with his wife Kate, Max launched Bog & Thunder, an eco-tourism company focused on Irish food tours. He recently joined The Pulpo Group as Chief Culinary Officer and serves as Culinary Director of The Dixboro Project.