Maximillian Petty
Eden Hill Restaurant | Seattle
march 2020
Born and raised in Port Angeles, Washington, Maximillian Petty’s hospitality career started early. At 15, his sister opened a restaurant, and Petty worked for her for free, doing everything from painting to cooking to restocking. He graduated high school in 2007 and moved to Washington D.C., where he became a line cook at Creme Restaurant and Bar, and later staged at José Andrés’ minibar and Zaytinya. Petty left D.C. in 2008 to attend culinary school at Lane Community College in Oregon. On his off time, he cooked at King State Winery, working his way up to the charcuterie chef position. Two and a half years later, Petty moved to Austin, Texas, with his wife Jennifer, where he became chef de cuisine of Olivia, and made the “Austin Under 40” list. Although he loved his job at Olivia, Petty and Jennifer had always dreamed of opening their own place.
In 2015, while on vacation in Seattle, they walked by a French restaurant in Queen Anne. Upon discovering that it was about to go on the market, impulsive Petty pulled out his checkbook. Two months later, fine-dining, New American Eden Hill Restaurant opened. Soon Petty realized that there was a demand for both fanciful tasting menus and delicious burgers, and in 2019 he opened casual, family friendly Eden Hill Provisions down the block, with plans to cultivate more concepts throughout the neighborhood.
In 2016, 2017, and 2018, Petty made the shortlist for James Beard’s “Rising Star Chef” award. He has also been named an Eater “Young Gun” semi-finalist, and to Zagat's list of “30 Under 30.”
