Chef Max Chuvalas is a dynamic culinary artist with nearly two decades of experience in the hospitality industry. His journey began humbly in his home state of Indiana, where he started as a dishwasher at the neighborhood restaurant. Over the years, Chef Max has ascended through the ranks to run high-end kitchens as Executive Chef, drawing from a rich variety of global culinary influences.

Chef Max honed his craft under the mentorship of renowned chefs, holding the prestigious position of Executive Chef for culinary heavyweights like Edward Lee, Tristen Epps, Jeremy Ford, and Marcus Samuelsson. His contributions were instrumental in helping these chefs earn Michelin stars, Bib Gourmand awards, and numerous regional accolades. Chef Max’s true strength lies in his remarkable versatility—adept at crafting dishes that range from African Latin fusion to modern Korean expressions, he effortlessly bridges diverse culinary worlds with skill and passion.

Currently, Chef Max leads as Executive Chef of SHIA by Edward Lee, where he is advancing restaurant sustainability research while championing innovation and cultural storytelling within modern Korean fine dining. Known for his precision, creativity, and fearless approach to pushing culinary boundaries, Chef Max continues to craft bold, memorable dishes that defy the ordinary.