Maximillian Petty

[Maximillian Petty @ChefMaximillian]

@fuggirls “Ryder files for bankruptcy!”

[James Beard Foundation @beardfoundation]

JBF Awards Nominee Announcement (2018) https://t.co/1UxOUke0yE

[Maximillian Petty @ChefMaximillian]

heirloom tartare, tomatillo, nasturtium and preserved lemon yolk, coffee rye, borage, tomato… https://t.co/Ozdibv0ug1

[Maximillian Petty @ChefMaximillian]

Pacific red shrimp, cucumber squid rocks, fermented new potato, espelette vinegar, lemon thyme… https://t.co/m1ImH6TEoF

[Maximillian Petty @ChefMaximillian]

Chicken liver pirouettes with white chocolate ash, poached apple and gold. #summer #chickenliver… https://t.co/H9gJjaJINU

[Maximillian Petty @ChefMaximillian]

8hr poached opal, green apple peel syrup with pineapple weed, candied wild chamomile and… https://t.co/qq336a4iTu

[Maximillian Petty @ChefMaximillian]

First course of vegetarian series. chilled carrot, wild ginger, and lemongrass. Essence of the… https://t.co/lsNmkIMVZl

[Maximillian Petty @ChefMaximillian]

Charred watermelon, fermented yuzu hot sauce, spring herbs and flowers, pickled radish, smoked… https://t.co/rzUzUs0HYV

[Maximillian Petty @ChefMaximillian]

Carbonara with pork skin and leek spaghetti, crispy pork confit, pork blood and black pepper… https://t.co/y0mA8N92UD

[Maximillian Petty @ChefMaximillian]

Asparagus, lardo, egg fudge, black sturgeon caviar, poached ramp chip, onion blossom. #chef… https://t.co/5XdhIQuVYB

[Maximillian Petty @ChefMaximillian]

Elderflower oil poached black cod, grilled goose tongue bundle, grilled bones steeped in… https://t.co/YUqmlOWPXO

[Maximillian Petty @ChefMaximillian]

Vegan course with late season olive oil "butter" #chef #cheflife #chefsofinstagram #chefstalk… https://t.co/pE9pxkYSer

[Maximillian Petty @ChefMaximillian]

Duck liver, rosemary lavash, rhubarb, mustard, #chef #cheflife #chefsofinstagram #chefstalk… https://t.co/36N5Ev0oD9

[Maximillian Petty @ChefMaximillian]

Dabob oyster, watermelon, chili, radish. #chef #cheflife #chefsofinstagram #chefstalk #food… https://t.co/gErYSdjXbn

[Maximillian Petty @ChefMaximillian]

Beets, plums, ricotta, spruce, pickled beet stem. #plums #chef #food #foodporn #theartofplating… https://t.co/60js0ogdn8

[Maximillian Petty @ChefMaximillian]

Cured rockfish, agnolotti of mushroom and ricotta, wild watercress and seabean, fennel yogurt,… https://t.co/8fv7EvbzbV

[Maximillian Petty @ChefMaximillian]

Yuzu lemongrass sorbet, strawberries carbonated in Sauternes soda, foie gras whipped cream,… https://t.co/eibAB3l3KJ

[Maximillian Petty @ChefMaximillian]

Nasturtium flower meringue, calamansi and brown butter curd, broth of elderflower and nasturtium… https://t.co/DGwNuXhIqb

[Maximillian Petty @ChefMaximillian]

Pink scallops. @edenhillseattle #gastroart #theartofplating #scallops @ Eden Hill https://t.co/1f5BrlqeKW

[Maximillian Petty @ChefMaximillian]

Lamb duo, spring veg, marconi almond butter, sea bean, pickled ramp ranch. biggdaddyrich… https://t.co/6CHoTV4nCh