Max is one of those chefs whose dedication and determination is fueled by his deep-rooted passion for the art of gastronomy.

His story is one filled with experiences, each of them contributing to his unique culinary journey and success.

Being an a native of Argentina, Chef Max began his career at the Argentine Institute of Gastronomy.

After working his first few years in Argentina, Max decided to further hone his skills in the kitchens of Europe. In 2003, knowing that it would be the opportunity of a lifetime he knocked on the doors of three star Michelin chef, Martín Berasategui, where he interned and was later hired on his culinary team.

Working with Chef Berasategui for 5 years Max proved that this is what he was meant to do, resulting in him being sent to Zafferano in London. Learning the fine art of Italian cuisine, Max continued to broaden his culinary horizons.

After being a Zafferano for a year Max was tasked of opening Chef Berasategui’s newest restaurant Tenerife at the Ritz-Carlton Abama hotel in Spain. Here he achieved the impossible dream and earned his first Michelin star.

With the star under his belt Max was appointed leader of Chef Berasategui’s latest project, this time in America, Passion at Paradisus Playa del Carmen hotel, Mexico.

With this project he obtained 5 diamonds from AAA for six consecutive years. Marco Beteta Guide 5 best restaurants of contemporary Spanish cuisine. (2018). World Luxury Restaurant Award (Best Head Chef, Fine Dining Cuisine, Best Luxury Hotel Restaurant) 2018. Mexico Gastronomic Guide 120 best restaurants (2019). The List of the Best 1000 Restaurants in the World (2019), among many other recognitions.

His meeting and mentorship by Chef Martin are one of Max’s greatest treasures. Over the 16 years of working together he observed and formulated his own philosophy based on his experience. In which the rigor of a kitchen predominates, in which there is no room for error; in which respect for ingredients and producers is essential; and in which teamwork is the basis of a solid structure and essential for success. Max is currently Gastronomic Ambassador in Mexico for Pesca con Futuro, Latam Ambassador for La Belle Farm and Bella Bella Gourmet, in addition to advising different projects in Mexico and the USA. Chef Maximiliano Sola shares with us “I cook as if it were for my family or my friends, putting love and feeling the creative freedom of doing what I like.” His cuisine is distinguished by having balance in the ingredients and in the presentation of the dish, he seeks find a balance and cook with respect for the product, the producers and their diners; He is a chef looking for feedback and constant learning, based on honesty as a primary value