MAXWELL ROBBINS

Executive Chef

 

Executive Chef Maxwell Robbins comes to Longman & Eagle with a deep appreciation of food and the culture and customs surrounding it. Raised in the Chicago suburbs, Maxwell’s home life revolved around family dinners cooked by his mother and grandmother.

Following a stint as the youngest bag boy at his town's grocery store, Maxwell went on to work in the kitchen of a local barbecue joint, and then — eventually — to culinary school at Kendall College. From there, Maxwell spent time in the kitchens of Blackbird, Japonais, and Telegraph, before landing at the Purple Pig, where he spent three years, becoming executive sous under James Beard award winning chef Jimmy Bannos Jr. Maxwell moved on to become executive chef at Gilt Bar, followed by Head Chef at Soho House Chicago.

Maxwell brings a fresh vision to Longman’s culinary tradition, focusing on elegant and soulful dishes that reflect Longman’s original ethos:  Good, honest food inspired by the Midwestern tradition.

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