Chef Spotlight | Max Borchardt of Max & Mike's Street Food
Meet Chef Max Borchardt. Max is the brains and culinary skill behind the family-run food truck, Max & Mike’s Street Food.
Based in mid Devon, the jolly green van tours the county sharing multiple cuisines and styles, bringing tastes of the world to somewhere very close to your doorstep.
But it's not just the laid back vibe of street food that Max is known for. He can rustle up a sit-down wedding breakfast with all the trimmings, an upmarket BBQ tailored to any occasion or even a kitchen takeover in your own home.
Weddings, parties, community events, lunch at the office or a festive get together... anything is possible.
About Max
After training at Exeter College and working his way through the ranks in many kitchens in the UK and abroad Max took his skills and passion for cooking on the road.
Creating memories with fabulous food, every dish is prepared with care and attention to detail, always beautiful to look at and to taste.
Max makes good use of his fine dining experience and has a unique diversity when catering for any occasion
What your earliest food memory
Standing on a stool in the kitchen cooking with my Grandpa.
What's your style of cooking in three words?
Unusual, diverse, flavoursome.
Tell us about your career highlights so far.
Working for Thomas Keller at The French Laundry and The Bouchon Bistro in California.
What's your favourite seasonal ingredient?
Cherries-poached in sugar syrup, lemon juice and Kirsch.
What does sustainability mean to you?
Using as much locally sourced and homegrown produce as possible. Supporting other small, local businesses and building up good relationships with them.
Which chef do you most admire?
Paul Ainsworth and Tommy Banks.
Tell us about your most memorable meal
At Restaurant Sat Bains for a ten course taster menu - at at the chef’s table in the kitchen. I was just blown away!
Do you have a favourite drink?
Definitley a Mojito, with tequila not rum.
Tell us your top kichen tip.
When cooking fish stick a toothpick through the fattest part of the fish. If it feels as though it’s pushing through layers of cling film it’s not ready. If no resistance, it’s cooked. Chef Ian Webber taught me this when we worked together.
What's coming up for Max & Mike's Street Food?
This summer I will be serving Italian, Greek and Mexican inspired menus from the van.
Follow my Facebook page, Max and Mike’s Street Food to see where you can catch us!