About

Bob Cooke developed a great passion for seafood while growing up on the Connecticut shore.  He started lobstering in the “Sound” at the age of fifteen after realizing it was a great way to get a delicacy easily and inexpensively.

Bob received degrees in hotel and restaurant management from New York’s Paul Smith College and Florida International University in Miami.  His professional career began with Howard Johnson’s and later Hilton Hotels.

With years of experience in the hotel hospitality industry, Bob joined Boston’s famous Legal Seafood Restaurant Group.  During his 12 years as a General Manager, Bob helped open four restaurants, including the highly successful new concept, Logan Airport Oyster Bar.  He credits Legal Seafood Restaurant for introducing him to the world of high volume.

Bob has brought his extraordinary knowledge of seafood and sophisticated restaurant operations to Max Hospitality as Managing Partner/Owner.

Shawn Jones grew up in East Hartford, CT and fell in love with food early on in life from spending time in his family kitchen with his mother and especially his "Nanny". As he grew older, learning about wine became a passion that he now enjoys sharing that knowledge with co-workers and guests.

Shawn was a longtime partner for Outback Steakhouse in New London, CT (and was even named 2007 Partner of the Year) and worked at Bonefish Grill in South Windsor, CT before joining the Max Restaurant Group. When he's not working at Max's Oyster Bar, he enjoys spending time with his wife and children. And in his house, football is life!

Born and raised in Coventry, Connecticut, Matthew Burrill first found his love for cooking early in life when his mother taught him the basics of sauce making. When she would make a roast or a meal for the family, Matthew was in charge of making the sauce for it.

As time went on, Matthew found that cooking was what he enjoyed most, so he enrolled at the Connecticut Culinary Institute and upon graduating, started working at Foxwoods Casino and eventually with Max Hospitality.

Since then, Matthew has spent years working with many talented chefs at various Max restaurants before being given the reigns at Max’s Oyster Bar.