Chef de Cuisine Timothy Maxin

Chef Maxin began his culinary career at an early age, understanding that having a grasp on every facet of restaurant operations is an essential quality for a successful chef. Maxin received his formal culinary education at The Pennsylvania Culinary Institute and then was accepted into an externship program at The Ritz-Carlton, Amelia Island. The four-month experience turned into two additional years of training for the then twenty-year old at the property when Maxin accepted a full-time position in The Grill Room kitchen.

As he calls Canton, Ohio his hometown, Maxin returned to the state at the end of 2004 after his first experience with The Ritz-Carlton to be near his family. He worked in various positions at several casual and fine dining restaurants in the Canton area, bringing his culinary skills to higher levels with each experience. Recently, he served as the Executive Chef at Little Chicago Bistro. With a light American style cooking style and a passion for the combination of natural, seasonal flavors, Maxin’s focus is simplicity cooked to perfection. Maxin joined The Ritz-Carlton, Cleveland in 2008 and currently resides in Northeast Ohio with his wife.