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. 

The grandson of a New York veal butcher, Maxwell was raised in the Chicago suburbs where his culinary career began at an early age, bagging grocers in the local grocery at the age of thirteen, followed by a job in his hometown’s favorite barbecue spot. His love of cooking carried through to his home life as well, strengthened by the family meals made by his mother and grandmother. 

After graduating from Kendall College with a degree in Culinary Arts, Maxwell cooked his way through some of Chicago's top kitchens including Japonais, Blackbird, and Telegraph before becoming Executive Sous Chef under James Beard award-winning Chef Jimmy Bannos Jr. He then joined Hogsalt Hospitality as research and development chef, where he moved into the role of Executive Chef of Gilt Bar. Most recently, Maxwell was the Head Chef of the Soho House Chicago, an international members' club for creatives and artists.

Maxwell brings a deep passion and fresh vision to Longman & Eagle, focusing on elegant and soulful dishes that reflect the restaurant's original ethos: Good, honest food inspired by the Midwestern tradition.

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