Growing up in a small town outside of Paris, Max was anxious to see the world. Upon turning 20, he moved to London to learn English and promptly began working in the kitchen of a French restaurant. Just months later he realized the dark and antisocial kitchen was not the place for him, and he set out to work behind the bar where he could interact with guests. He was hired at Ronnie Scott, London’s most famous jazz club, where he started as a bar back learning his way around the bar as well as the drinks menu, trained by some of the city’s most decorated bartenders in the process. He quickly moved up to bartender and eventually was promoted to bar manager where he ran the cocktail program for 3 years. After a quick stint in Mexico, Max made his way to New York City where he used his beverage knowledge to get a job at a wine shop. Shortly thereafter he joined the Saxon + Parole team, where he learned NYC cocktail culture and tricks of the trade from world-renowned barmen, Naren Young and Masa Urushido. Today, Max manages the seasonally-changing cocktail list and provides amazing hospitality with his warm smile…and French accent.