Executive Chef, 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 the Cub Scouts making dutch-oven cobbler. He held on that joy in cooking through out his formative years and through college. Among others, Chefs Emeril Lagasse and Tyler Florence inspired him to follow their same path at Providence, Rhode Island's Johnson and Wales University where he graduated in 1994. Now having acquired his culinary foundation, Patrick spent time traveling between Cape Cod and Florida while gaining a strong background in creating seafood dishes. It was then elevated by the level of quality available from the delicacies he found in 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 humbling & proud title one day. True to that insightful prediction, 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. He is personally passionate about the styles of Mexican, Latin-American and especially the rustic, simple 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.