Chef Jeff Maxfield began his career at age 16 as a server in Michigan where he discovered his passion for the culinary arts after filling in for an absent chef. In 2008, he traveled to New Orleans where he displayed leadership qualities in a series of noteworthy kitchens under local favorite Chef John Besh and the acclaimed Besh Restaurant Group. Following his tenure as an esteemed chef at American Sector, Lüke and La Provence, Maxfield moved to New York to attend the Culinary Institute of America in Hyde Park.
In 2010, he graduated and continued his work alongside a James Beard award semifinalist at the Jedediah Hawkins Inn. In 2012, Chef Maxfield moved to Miami and joined the opening team at Toscano Divino. He advanced from his role as Sous Chef to Chef de Cuisine, and finally to Executive Chef. He played an integral role in the restaurant’s concepts, successfully opening Ironside Pizza and Little Toscana Divino in the Little River District.
In 2016, Chef Maxfield became the Executive Chef at BRAVA by Brad Kilgore, located at the Adrienne Arsht Center for the Performing Arts of Miami-Dade County.