3 Reasons to Travel with Maximillian Petty
Seattle-based chef Maximillian Petty is unabashedly creative. He constantly pushes at the boundaries of art and science in the kitchen of his iconic Eden Hill. The critical response is unanimous: He is a three-time James Beard Rising Star Chef nominee, an Eater Young Gun semi-finalist, one of Austin’s top chefs Under 40, one of Zagat’s 30 under 30. Join us in Copenhagen and Stockholm for an eye-opening journey of design and art, culture and flavor, with one of the world's most creative culinary talents.
Expect the Unexpected
Technique, ingredients and your expectations—Maximillian plays with them all. You’re not going to find foie-gras cake batter or a pig-head candy bar on any other menu, period.
Science & Art
Maximillian is praised for using every part of the animal along with his creative use of molecular gastronomy. His food is exuberantly artful, tethered by technique and science.
Before dining at Eden Hill, you might dismiss cooking with lamb necks or pig eyeballs out of hand. But he’s a master of pushing the boundaries of preparation, and of reaping the rewards.