Max Germano

Raised in Boise Idaho, Max developed his love for food while learning to use fresh ingredients from his fathers’ garden. His father shared his family heritage by teaching his passion for Italian cooking. In 2006, Max moved to Eugene where he pursued his undergraduate degree in political science at the University of Oregon. During this time he explored his culinary prowess as a hobby, impressing his friends with his knack for homey yet modern cuisine. Upon graduation, Max entered to the work force and attempted to leave his passion for the art of food behind in his home kitchen. After exploring the financial and nonprofit industries, Max decided to take on a part time position doing what he had always loved. Working his way from prep cook to pastry chef at Devil’s Food Catering, a local Portland company, Max began to fine tune his own culinary style.
As the former executive chef at Tesoaria Winery Tasting Room, 2013-2017, Max explored various culinary styles to prepare delectable bites to tantalize the taste buds of oenophiles (wine lovers). Max is currently the baker at the Daily Cafe in Downtown Portland and delivers his fresh baked pastries to cafes in the area. He also works with local businesses to host pop up dinners, as well as, private events. Max spends his free time reading any and every cookbook he can get his hands on. He is constantly trying new and innovative takes on classic comfort foods from around the world. A volunteer excursion to Thailand sparked an affection for southeast Asian flavors. He also loves cooking in the styles of Italian, French, and classic southern American cuisine. Max is eager to continue to explore the world of culinary arts.

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