“It’s very emotional cooking, it’s what inspires me daily.”
“Seeing the surprise on people’s faces when they have something I make is why I do what I do. It’s really a great feeling.”
Maximillian Petty
Chef
Maximillian Petty’s cuisine is boundlessly imaginative, bursting from the plate in color and style. Each dish he creates at his Seattle restaurant, Eden Hill, is a fusion of art, science and flavor. His New American avant garde cooking has earned him a James Beard Rising Star Chef semi-finalist position three years running, and spots as an Eater Young Gun semi-finalist, one of Austin’s Under 40 and Zagat’s 30 under 30.
He started cooking at age 12 in his sister’s Port Angeles, Washington restaurant before moving to DC after high school and getting more ingrained in the kitchen. He excelled in culinary school, then proved his mettle in Austin before moving back to Seattle. Opened in 2015, Eden Hill (and recently, Eden Hill Provisions) is the culmination of inspiration and technique, and a proving ground for his creativity.