Chef Maximus Esparza brings Michelin-starred precision and bold, soulful flavors to the San Francisco dining table. Originally from El Paso, Texas, he trained at the Culinary Institute of America at Greystone and completed an externship at the three-Michelin-starred Osteria Francescana in Modena, Italy. He recently worked at The Wild in San Francisco, where he refined his skills in live-fire cooking, fermentation, and seasonal ingredients. He draws particular inspiration from Texan smokehouse barbecue and rustic Italian cooking, from patiently smoked brisket to handmade pasta and bread. Now working as a private chef, he creates personal, nourishing meals and intimate catering experiences that reflect his clients' tastes. With meticulous attention to detail and a genuine love of hospitality, he aims to make every meal memorable, comforting, and distinctly their own.