co-executive chef

Max Renny, is an Executive Chef well-versed on the ins and outs of the New York culinary world. Renny began his career at New York’s critically acclaimed restaurant Gonzo in 2003 with Chef/Owner Vincent Scotto, under then Executive Chef Kevin Garcia.

Max then moved up the street to the NY Times Two Starred, Sumile Sushi in NYC’s West Village under Chef/Owner Josh Dechellis, a job that would set the future tone of his culinary passion. Under Chef Dechellis guidance, Max quickly worked his way up to the position of Sous Chef by the age of 19.

Max then joined his family to help open their Italian-inspired Bar Stuzzichini (Flatiron District) and Stuzzicheria (Tribeca) as Sous Chef and Manager working alongside Starred Chef, Paul DiBari.

In 2012, Max joined up with the Heritage Partner, Jesse Camac at Fatty Crew Hospitality, taking on the position of Chef de Cuisine at Southeast Asian-inspired Fatty Cue and Fatty Crab, where he designed menu items, maintained a rotating seasonal menu, and butchered all meat and fish for the restaurants.


From there Max spent two years heading up all kitchen operations for Famed Celebrity Chef Rocco Di Spirito, where he learned to create healthy food alternatives without sacrificing flavor before joining Pacific Street Hospitality in 2015.

Since then, Max has been overseeing projects as Executive Chef / Partner for PSH and recently headed up the food concepts and production for the Wild Horse Tavern on Manhattan’s Upper Eastside (currently Ethyl’s alcohol & food) and then taking over the Kitchen duties at Tribeca’s Church Street Tavern. For both Wild Horse Tavern and Church Street Tavern, Renny created an All-American menu, which included stand-out items like the Brick Chicken with Garlic, Rosemary, Chili Flakes, Preserved Lemon and Market Greens; Beer Mussels with Double Smoked Bacon, Beer Mustard, Pilsner and a Hot Pretzel and the BBQ Tete de Cochon with Carolina Style Chopped Pork and Housemade Slaw on a Potato Bun. Max was instrumental in both the creation and production of Church Street Tavern’s much acclaimed Tavern Burger, picked by NY Magazine as one of “The 50 Most Important Burgers.”


Max currently resides in Newburgh, NY with his wife Sarah and their sons Austin and Frankie.

Chef Renny has been featured in Gothamist Magazine, Time Out New York, The Tribeca Citizen and Guest of a Guest among other publications and was quoted in a 2015 interview with Metro New York.

“My style tends to have a lot of [Asian] influences: mixing lighter flavors with French techniques, using a lot of fresh herbs, brazes and brines, all those things add a nice depth of flavor to the food I like to do”