Boasting an expansive career path that includes some of the biggest names in the international culinary industry, Max Burgio has succeeded in elevating each establishment he has collaborated with by sharply focusing on internal team-building and individualizing targets, as well as enhancing guest satisfaction.
Armed with a degree in Economics and Business Development, Burgio left his native Rome, Italy, for the bustling energy of New York City in 2008, selling the restaurant group he owned and built back home before heading across the pond. There, Burgio commenced the start of a rewarding professional path on which he served as Director of Food and Beverage for Night Hotel TSQ and General Manager for Hakkasan Group, where his sharp business acumen helped secure a coveted Michelin Star. After moving on to roles as Director of Operations for Giovanni Rana and later Director of Operations for Patina Restaurant Group/Delaware North, Burgio accepted a prestigious opportunity from industry pioneer, ARP, in February 2021. Here, his extensive knowledge of enterprise and experience with creative cuisine concepts have proven to be impactful. Burgio’s remarkable background has subsequently nurtured a deep affection for his work. Along with enjoying his day-to-day job activities, Burgio revels in watching motorsports (a pastime he picked up back in Italy), and flexing his muscles as a Certified Sommelier by sipping top quality wines.
