Sussman, Max

Max Sussman began his culinary education in a brief entrepreneurial attempt at selling homemade guacamole out of his parent's kitchen. Soon afterwards he moved to work at several Ann Arbor, Michigan restaurants. Later, he cooked for the masses as the Chef, alongside brother Eli, at a summer camp in Michigan. His classical training was honed at an upscale restaurant in Ann Arbor and as the Sous Chef at a fishing lodge in Chilean Patagonia. While pursuing his B.A. in American Culture at the University of Michigan, he hosted his own radio program, directed an award-winning document and was editor...