Ham and Sherry offers diners four different legs of Ibérico Jamón.
For Starters Max Kellman ’05, Head Chef, Ham & Sherry, Hong Kong
The dish
Originally from New York, Max Kellman ’05 now lives with his girlfriend Sophie in Sheung Wan, Hong Kong. He says, “Without the support of Mr. Martin and Mr. Fouser I would not be where I am today. There where many backyard barbecues, late dinners, and burnt chickens on my path, and they were both there for me along the way.”
Max was encouraged by Brewster faculty to pursue his passion for cooking.
Main Course
Tell us about Ham and Sherry? Ham and Sherry is a tapas restaurant with a speakeasy style cocktail
bar. It’s owned by Jason Atherton, the chef with whom I interned with for years in London. We have 50 sherries on our list and a consistently changing food menu. What do you love about what you do? I love the ability to talk to our guests directly and be expressive/creative with my menu at the same time. I also love making things. The idea that I go to work, receive goods, make them into things, and then hand the creations to people and witness their reactions is truly satisfying to witness the entire cycle. You were trained at the Culinary Institute of America. How did you arrive at where you are today professionally? I had been interested in cooking before. But at Brewster the Martin’s (Byron and Margaret) and Mr. Fouser encouraged me. I ended up attending the CIA/Cornell dual degree program with encouragement from both Mr. Martin and Mr. Fouser.
The Sweet Stuff What’s in your fridge at home? A selection of hot sauces,
Did your time at Brewster have any influence on your career path? Yes, that’s where I really started cooking. I was always given a chance to cook at the Martins and Fousers’ houses. That’s where I got the kinks out. I remember making a lobster bisque – borrowing a Robot Coupe food processor from the Estabrook and spraying lobster juice across Fouser’s kitchen. I would not be who I am without their support and am grateful for that. What do you love about Hong Kong? Hong Kong is an amazing city with lots of opportunity and great product. There is not anything here to not love.
good butter, a bottle of Oloroso sherry wine, a bottle of champagne, and a case of beer (in Hong Kong we rarely cook at home). Favorite food? BBQ. Dim sum. Thai. Fried chicken. Favorite Eatery (aside from
Any career advice for current students? Yes. If you show up everyday – work hard and get things done – people will stand behind you. Keep close with those you work with and for. Our industry is very small and respect from people will get you through all kinds of doors. Being a chef is not about anything but showing up even when it’s tough, performing under pressure, and gaining the respect of your
your own)? I always catch myself eating either tsukemen ramen, canto BBQ pork, or Thai
peers - but if you work hard and get things done you will be rewarded.
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