Eden Hill Provisions
Breaded and Seared Scallops with Tesa Bacon and Corn Cream, Lemon Peel Gastrique
Chef Maximillian Petty worked at his sister’s wine bistro in Port Angeles during high school. The day he graduated he moved to Washington D.C. and became a line cook at Creme Restaurant and Bar. He staged at Jose Andrés Restaurants. In 2008, he moved to Oregon and attended culinary school at Lane Community College. He cooked at King Estate Winery after graduation starting on the line and working his way up, eventually taking over charcuterie. A few years later, Max and his wife Jennifer moved to Austin where he worked at Olivia with Chef Andrew Francisco working his way up to chef de cuisine. He made Zagat’s 30 Under 30 List and Austin’s Under 40 List for culinary arts. After three years, he left to become a private chef for a family in D.C. In 2015, Max and Jennifer bought a restaurant on Queen Anne and named it Eden Hill. In 2019, they opened a more casual spot, Eden Hill Provisions. Chef Max made the shortlist for James Beard’s “Rising Star Chef” award for 2016, 2017, and 2018. During the pandemic, they have closed Eden Hill and turned Provisions into a take-away restaurant.
See wine pairings sent with recipe