Max Becker :: CHEF'S ROLL :: The Professional Chef Network

Max Becker

Good Morning Britain shoot at Workshop: GMB is in Palm Springs shooting at Workshop Kitchen and Bar Sunday 8/14/16.
Chef's Plate Competion: Competing with Chef Michael Beckman against Chef Glin from the Parker hotel.
Workshop Kitchen and Bar. Palm Springs, CA
Chef De Cuisine. 3+ yrs
Kaiser Restaurant Group. Palm Springs, CA
Executive Chef. 1-2 yrs
Spa Resort and Casino. Palm Springs, CA
Chef De Cuisine. 2-3 yrs
Hugo's Frog Bar. Chicago, Ill
Sous Chef. 3+ yrs
Culinary Concepts. Naples, FL
Lead Line Cook. < 1 yr
Gibson's Steakhouse. Chicago,Ill
Sous Chef. 3+ yrs
Culinary Institute of America. Hyde Park, NY
AOS Culinay Arts. 2-3 yrs
BOH operations
Labor cost management
Food/menu costing
Fish butchery
Kitchen management
Meat butchery
P&L management
Recipe development
Food sanitation
Garde manger/Pantry
Hot line cookery
Menu development
Product ordering
Knife skills
Recipe development
Food industry consulting
Max Becker
Max Becker
Palm Springs, CA
United States

Workshop Kitchen and Bar
Chef de Cuisine

Max Becker is currently the Chef de Cuisine at Workshop Kitchen + Bar in Palm Springs, Ca. As part of the opening team, Chef Max began his term at WKB as the Sous Chef and was promoted to his current title in April 2015. Born in Chicago, but raised in California, Max spent time in restaurants at a young age. Through his family business, a wholesale dairy distributing company, Max developed a love for cuisine and the restaurant business. Becker’s culinary career began at the famed Gibson’s Steakhouse, located on Rush Street in Chicago’s Gold Coast. Working under Chefs Audry Triplet and Laura Piper, and moving his way up from “spot cleaner” to AM Sous Chef over a span of three and a half years, Max had found his calling in the kitchen and decided to go to The Culinary Institute of America in Hyde Park, New York. After Graduating in 2004 with a degree in Culinary Arts, he worked as a cook in New York, Miami, and Naples, before returning to the west coast. Cooking in Palm Springs for the past eight years, Max has ran kitchens in facilities all over the desert, including Cuistot, the Kaiser Restaurant group, The Spa Casino, and private catering. He held titles such as Sous Chef (Cuistot), Chef de Cuisine (The Spa Casino), and Executive Chef (Kaiser Restaurant group), before opening WKB in 2012. Chef Max’s passion for sourcing the best local ingredients, and the combination of multiple styles of cuisine has made WKB a perfect place for him to fine-°©‐‑tune his skills and execution. Working under the tutelage of Executive Chef/ Owner Michael Beckman, he has brought farm to table cuisine to the desert.