finding flavor at Montclair golf club: An interview with Maxwell shteyman

Image left: Maxwell Shteyman, Executive Chef and Culinary Director at Montclair Golf Club, Essex Country, New Jersey, USA. 
Image right: Ora King Salmon Crudo with Pistachio, Fresno Chili, Fennel Panna Cotta, Radish, Herbs, and Honeycomb Vinaigrette.

During my visit to Montclair Golf Club in New Jersey, I met a remarkably humble chef who has transformed the interaction between the staff and members. He believes that when the staff are happy and well cared for, it significantly benefits the membership as well. Since he took over at the club, no one has left their position.  ~Diana DeLucia

GK: Tell us about your early years. 

MS: I am a first-generation Jewish-Ukrainian in this country. In 1978, my parents immigrated from Kyiv, overcoming immense challenges to find refuge in the United States. My father was a sheet metal mechanic by trade, and my mother came from a bookkeeping background. They worked tirelessly to provide for our family.

In 1980, my twin and I were born prematurely while our family was still finding its footing in this new land. Defying the odds, we survived and thrived despite doctors doubting our chances.

From a young age, food became a passion that enriched my life. One kitchen mishap stands out vividly—I almost set the kitchen on fire at age four while trying to cook eggs for my brother and me with Tide detergent! Thankfully, my father intervened just in time, as the fire alarm blared through the house.

In 1985, we moved to New York, where my aunt paved the way for our journey to Brighton Beach, a vibrant hub for Ukrainians and Russians. Living just two miles away exposed me to diverse cuisines. Over time, I grew to appreciate the traditional foods of my heritage—cured meats, smoked fish, and other staples that have influenced cuisines worldwide.

Growing up in Brooklyn was a culinary adventure. From Italian and Irish to Israeli cuisine, I was immersed in a melting pot of flavors. My mother reintroduced Ukrainian peasant dishes, and cooking became a shared experience with my brother and friends. We raced home to prepare meals at lunch, turning mealtime into a joyful adventure.

A highlight of my childhood was sharing pizza from a local bakery with my family. These simple moments felt magical. Older Italian ladies in our community generously let me into their kitchens, shaping my culinary journey. While cooking was traditionally viewed as a woman’s role in my family, my weekends with my grandfather told a different story. Watching him meticulously prepare meals from scratch profoundly influenced my culinary aspirations.

At age 12, we moved to Staten Island. I embraced my new environment, improving my grades and focusing on education. My parents’ quiet relief spoke volumes about their hopes for our future. Staten Island brought new inspirations, like cable TV and the Food Network. Chefs like Emeril Lagasse and Bobby Flay became my role models, and my mother began recognizing my passion for cooking.

At 14, I started working as a dishwasher in a local restaurant. It was a challenging but formative experience. The chef, Bart, was initially skeptical of my enthusiasm but eventually taught me valuable skills. A pivotal moment came when I reported a drunk line cook who almost fell into the hot fryer. Bart appreciated my integrity and promoted me to the grill, jokingly calling me his “Grill Bitch.”

GK: Where did you go to Culinary School?

MS: At 16, I began writing college essays, inspired by a TV show about the Culinary Institute of America (CIA). My mother suggested we visit the campus, and I immediately fell in love with it. Though my father said we couldn’t afford it, I declared, “I’ll pay for it myself.”

I had the experience needed but needed a reference letter. Bart initially threw my request in the garbage, only to surprise me later by writing and sending it. When I received my acceptance letter, Bart celebrated with me and read the letter aloud. I was stunned.

At the CIA, I worked odd jobs to make ends meet. My externship at the RIHGA Royal Hotel in New York City was transformative. I worked alongside legendary chefs like Charlie Trotter, Daniel Boulud, and Marcus Samuelsson during special events.

After graduating, I returned to RIHGA and pursued a hospitality management degree at the New York Institute of Technology. I graduated at the top of my class while working evenings at RIHGA and mornings at Edgewood Country Club. This led to my first managerial role as Chef de Cuisine at the legendary Copacabana. 

GK: Why choose a career in the Private Club industry?

MS: Seeking a better work-life balance, I transitioned to the private club world, starting as a Banquet Chef at Beach Point Club in Mamaroneck, NY. Under Randy Ruder’s leadership, my job became a career with real opportunities. I spent 11 seasons at Beach Point, then moved on to Brae Burn Country Club and Sunningdale Country Club before settling at Montclair Golf Club.

In 2022, I applied for the Executive Chef  position at Montclair. Shortly after, my wife and I dined at Faubourg in Montclair, where I had a “fangirl” moment seeing Emeril Lagasse dining nearby. It felt like fate.

Since joining Montclair, I’ve worked to prioritize staff well-being, fostering a happy and motivated team. My GM often says, “Ever since you arrived, nobody wants to leave,” I respond, “Happy staff leads to happy members.”

GK: Tell us about your inspiration and vision for the next few years at Montclair Golf Club.

MS: I draw inspiration from travel and exploration. Whether discovering a new town or wandering through New York City, I stop at every restaurant, market, and kiosk, eager to learn and grow.

In five years, I see myself continuing to grow at Montclair Golf Club. My dream is to someday become its General Manager. With the support of my wife, who now works here as the Golf Shop Manager, I feel deeply connected to the club and its community.

"Max Shteymen is a dynamic leader who merges culinary artistry with strategic business skills to create exceptional dining experiences for Montclair Golf Club members. He understands the club's culture and crafts menus that showcase seasonal ingredients and a mix of classic and modern dishes. His attention to detail ensures the highest quality and presentation standards, making every meal feel exclusive.

Max is also an inspiring team leader, mentoring a dedicated kitchen staff in a collaborative environment. His strong communication with the MGC Management Team helps align objectives for event planning and special occasions, significantly enhancing the club's reputation for service and satisfaction." 

~ Roger Bacon, General Manager
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The Putting Green at Montclair Golf Club, Essex County, New Jersey, USA.