Max has broad experience in kitchens, having worked as the Chef of New York restaurants like Mission Chinese Food, Tørst, and The Standard Hotel, but it was working with dough that truly captured his heart. After learning to work with both pizza and bread at Roberta's in Brooklyn, New York, he became the Chef de Cuisine of Emily and helped open Emmy Squared, precipitating a wave of Detroit-style pizza restaurants that has spread throughout the US. 

Most recently, as the Culinary Director for Tartine Bakery, Max was reintroduced to West Coast grain growers and millers that further shaped the way he makes pizza and bread. Max uses flours from farmers practicing regenerative farming in Washington, Oregon, and California that are milled in a way that allows for a higher percentage of the bran and germ to remain in the flour. The higher percentage of whole grain gives the dough not only more flavor, but makes it more digestible and nutritious. 

Jules' pizza is inspired by the styles of New York, Naples, and California, though it most deeply references New York City. Baked hot enough to get some char and a nice bold bake on the crust for flavor, but cooler than traditional Neapolitan pizza, these pies are meant to be eaten with your hands like a classic slice.