catering

Hunter Morton has been working in professional kitchens since the age of 18. He attended the Culinary Institute of America and worked with celebrity Chef Emeril Lagasse at his NOLA Restaurant in New Orleans. Looking to expand his cooking horizons, Hunter worked at restaurants in Oregon and Napa Valley and moved east to Connecticut where he joined the Max Restaurant Group in 2005 as Executive Chef at Max Downtown. After a successful run of 10 years, helping win numerous awards for the restaurant, he moved over to Max’s Oyster Bar, where he stayed for 3 years. In the summer of 2019, he was promoted to his current position as Culinary Director for the Max Restaurant Group. He now oversees all of the Max chefs and helps guide their culinary visions with a focus on utilizing high-quality seasonal and local foods.

Amy has been with Max for many years and has worn just as many hats. She began as an event server and bartender and quickly took on the responsibility of event management and now as our director of sales she is responsible for guest management and sales coordination for both facilities as well as all large scale off-site events. She personally details and manages the Black and Red Gala and the BHOF Enshrinement. She is a favorite of every mother of the bride, Bar/Bat Mitzvah mother and corporate event planner. Amy oversees a team of sales managers and event coordinators.

Steve has been the driving force behind our food for nearly ten years upholding our standards for fresh food made from quality local ingredients. Steve personally cooks and plates most of the food that we serve to ensure that everything is served at the appropriate temperature and that every dish is something that every host is proud to serve at their event.