John T. Maxwell CEC, AAC

 

 

John Maxwell, Certified Executive Chef (CEC) and member of the American Academy of Chefs (AAC) is one of Richmond's highest profile chefs.  From his earliest training in clubs, hotels, and restaurants, Chef Maxwell established a reputation for having a solid foundation in classical cuisine.  As executive chef for his family's restaurant and jazz club in the late 70's, Maxwell established himself as a leading innovator in the local culinary scene. Chef Maxwell's resume includes executive chef positions at 5 Diamond hotels, Fortune 500 corporations, and the area's prestige catering companies. Most recently, Chef Maxwell’s Restaurant in Richmond set a standard for excellence recognized by food critics and diners alike.

 

As adjunct instructor of Culinary Arts at J. Sargeant Reynolds Community College, Chef Maxwell is devoting an increasing amount of his energies in teaching the next generation of chefs.  His knowledge of Southern Cooking and specifically Virginia Cuisine has led to his work with the Commonwealth of Virginia’s Department of Agriculture and Consumer Services as a traveling ambassador and teacher.  He has visited Europe, Latin America, and Asia teaching professional chefs the details of Southern Cooking.  His seminars on Virginia Cuisine have been presented to the American Culinary Federation’s Conferences, Savor Virginia events, and in projects sponsored by the Southern United States Trade Association (SUSTA)

 

John Maxwell, CEC, AAC served as the host of Chef Maxwell's Kitchen, a half-hour cooking program televised over the RICH-TV Network. Currently his cooking skills highlight a segment of the Farm Bureau program “Down Home Virginia” aired in 60 markets throughout the Commonwealth and in several other states..

 

 

Community and ACF Involvement                           

Central Virginia Food bank         Board of Directors                                1996-1998                    

Director of Richmond’s Community Kitchen                                           1999-2000

Director, Operation Chef Help                                                               1994-1997

Chairman, Culinary Arts Advisory Committee, J. Sergeant Reynolds CC  1999

Family of Friends Thanksgiving Project   Board of Directors                    1999

South East Regional Chair, American Culinary Federation Chef and Child Foundation  1998

Chairman American Culinary Federation Internal Audit Committee          2000-2004

 

 

Education                                           

Old Dominion University                                                                        1966-1968

U.S. Navy Hospital Corps School                                                           1968

Old Dominion University                                                                        1972-74

Virginia Commonwealth University (BIS Culinary Arts Education)           2004-2006

 

 

Associations                                      

American Culinary Federation

ACF Virginia Chef's Association

Chaine des Rotisseurs

Pi Kappa Phi Fraternity

 

Awards and Honors                           

Governor’s Marketer Award                                                                  2001

Member, American Academy of Chef’s                                                 2001

Volunteer of the Year, Virginia Mental Health Assoc.                             2001

President, ACF Virginia Chef’s Association                                            2001-02

American Culinary Federation Presidential Medallion                               1998

American Culinary Federation Presidential Medallion                               2000    

Louis Szathmary Chef Humanitarian Award                                           1998    

Certificate of Achievement, ACF_VCA                                                 1991

Virginia Governor's Cup for Seafood Excellence                                     1987

ACF Virginia Chef's Association Presidents Medallion                            1997

Virginia State Fair, "Best Tasting Chili"   Grand Champion                       1997

American Seafood Challenge Bronze Medal                                           1988

Central Virginia Food bank Board Person of the Year                             1996-97

Certified Executive Chef, ACF                                                               1991

Richmond Magazine 10 Most Influential Citizens                         1999

Chef of the Month,  Restaurateur of Virginia                                           Jan. 1996