Chef Max Provost was born in Tucson, AZ where he grew up learning to use fresh food in everyday cooking. After working as both a wildland firefighter and as a medical technician in a neurotrauma ICU, he went to the New England Culinary Institute to further his passion. While at NECI he excelled in the wine program and was an avid participant in the Slow Foods program. He has worked for multiple James Beard Award winning chefs and has had many high profile clients. Chef Max spent a good portion of his career working in catering and private events in Los Angeles. He currently lives in Tucson with his wife, where he runs a small catering company and works to pursue his dream of one day owning his own restaurant.