Chef
Maximillian Petty
- Discipline
- Chef
- Based in
- Seattle, Washington, United States
i. Biography
Woodinville, Washington, frames the current work of Maximillian Petty at The SOMM Hotel, where he serves as executive chef and is responsible for a kitchen that has to move with precision. In Seattle, Washington, he is chef/owner of Eden Hill, where the food has been noted in plates that balance composition with restraint. One recorded dish from 2020, Wagyu Short Rib with kombu, pea shoot, watermelon radish, carrot purée, pickled carrots, and smoked peanuts, shows a cook working in layers: richness set against salinity, freshness, acidity, sweetness, and smoke.
The Path
Lane was the early formal step in Maximillian Petty’s training, before the work became defined by repetition, service, and advancement. He started as a dishwasher at his sister’s restaurant in Port Angeles, Washington, a position that put him close to the daily mechanics of a working kitchen. He then moved to line cook at Creme Restaurant and Bar, before taking stage cook roles at José Andrés’ minibar and José Andrés’ Zaytinya. Later, he became Head Chef at Olivia in Austin, Texas, and then chef/owner of Eden Hill (since 2015), where the accumulated path resolves into a long-running point of view.
The Work Today
At The SOMM Hotel in Woodinville, Washington, Petty serves as executive chef, with the hotel kitchen as one of his present responsibilities. In Seattle, Washington, he continues as chef/owner of Eden Hill, a restaurant whose sensibility is tied to his own. The two posts show a cook working across different settings: one rooted in the hotel environment, the other in a restaurant that remains his clearest expression. One recorded signature from Eden Hill Restaurant is Wagyu Short Rib, served in 2020 with kombu, pea shoot, watermelon radish, carrot purée, pickled carrots, and smoked peanuts. The plate depends on contrast. Wagyu brings depth and weight; kombu adds marine salinity; pea shoot and watermelon radish lift the palate; carrot purée rounds the center; pickled carrots sharpen the edges; smoked peanuts finish with nuttiness and smoke. It is an arrangement that favors control, with each element kept legible. His specialty is burgers, which sits beside the more composed work without competing with it. That pairing points to range at the level of technique: the ability to move between an elegant plate and a direct, ground-level format while keeping the work coherent.
Signature
Maximillian's signature dishes include Wagyu Short Rib.
Acclaim
Maximillian Petty has received James Beard Award, Rising Star Chef shortlist (2018). Maximillian's honors include Zagat 30 under 30 and Austin Under 40.
Profile updated July 2026
FAQ
Asked of Maximillian
What is Maximillian Petty's current role?
As of 2026, Maximillian Petty is Executive Chef.
Where did Maximillian Petty train or study?
Maximillian Petty trained at Lane.
What recognition has Maximillian Petty received?
Zagat 30 under 30.
