MAX CAVALERI

Max Cavaleri is the Executive Chef at The NY Times, overseeing the executive dining room, two cafes, and the Times Center catering. He has been a chef for over 15 years, graduating from the Art Institute of California and cooking at several Michelin Star restaurants including Joe’s in Venice Beach, CA under Joe Miller, and Cafe Boulud in New York City under Gavin Kayson. He has worked at the Oak Room in the Plaza Hotel and the five star Schweizerhof hotel in Luzern, Switzerland. He has cooked for Restaurant Associates for over six years at the Hearst Corporation and in various positions at The NY Times before taking over operations at their headquarters last year.

Chef Max cooked at the 2018 Salmon Seduction Dinner on October 2, 2018