Max Boonthanakit

Max Boonthanakit is the Executive Chef of Camphor in Los Angeles, where he is described as leading the restaurant’s modern French-Bistro program and helping it earn Michelin-star recognition. He is an Atlanta native with a culinary path that includes the Culinary Institute of America, work at The Bazaar with José Andrés, and later roles at Ink., République, Kato, Nightshade, and Blue by Alain Ducasse in Bangkok. He is also associated with Boon Sauce, a small-batch chili crisp brand he launched in 2019.