Maxx Kimbleris a graduate of theCulinary Institute of America in 2010. Maxx spent time working in restaurants in Nantucket, Atlanta, and his hometown of Columbus, OH. His past experiences include cake decorating, bread baking, catering and large-scale production for casinos and aquariums. Currently employed as the pastry chef for The Loft at Traders Point Creamery, Maxx has a passion of taking advantage of the unique flavors an organic dairy farm has to offer.

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