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Patrick Broadhead was born and raised in a small Midwestern town, where as a young man, he first discovered the joy of cooking over an open fire with his Cub Scout troop, making dutch-oven cobbler. A few years passed, and Patrick graduated from the prestigious culinary school Johnson and Wales in Providence, Rhode Island in 1994. This highly regarded school of culinary arts has also produced Chef Emeril Lagasse and Tyler Florence among other acclaimed chefs. Having acquired his culinary foundation, Patrick spent time traveling between Cape Cod and Florida, gaining a strong background in creating seafood dishes, which was then elevated by the level of quality available from the delicacies of the waters around Florida. When Patrick began his journey with Max’s Grille in Boca Raton as a line cook, the Executive chef told him he would also hold that esteemed title one day. True to that insightful prediction, only four years later, Patrick now holds the title of Executive chef at Max’s Grille Boca Raton, and has brought his own distinctive style to his menu concept for this restaurant. His vision is one of ever-changing, exciting dishes which reflect the freshest flavors of the seasons. Patrick has retained some of the restaurant’s classic contemporary menu items, but the new menu is almost entirely his own creation. He does not have a particular favorite, but instead loves to be inspired by the ingredients which are the freshest on the market, and is personally passionate about the styles of Mexican, Latin- American and especially the rustic, peasant food from the streets of Brazil. Without question, by elevating traditional American favorites to a new level of contemporary delicacy, Patrick’s uniquely fresh and artistic influence on Max’s modern American bistro has resulted in culinary excellence
