Bradford Karsky’s first introduction to the food service industry was by his grandfather Anthony Nazaruk, a former chef at a prominent restaurant in Hartford. Starting as a bus boy in an Italian restaurant in the city’s South End, he acquired a taste and passion for the business, and decided to make it a career. He graduated from Rochester Institute of Technology with a degree in Restaurant Management.

Hired by Westport Restaurant (a division of Marketing Corporation of America), he helped develop and open two new restaurant concepts. Brad was also one of three people who traveled the Northeast heading-up a service opening team, which opened more than 20 restaurants in affluent suburbs of Washington, D.C., Philadelphia and New York City.

Building on his Westport Restaurant experience, Brad later created two high-end delicatessens in Hartford. That is where he met Richard Rosenthal. When Richard decided to open Max A Mia, he approached Brad and asked him to be the general manager. A year later, Brad became a partner. With years of continued excellent food and quality service the partnership has never been stronger.

A Newington, Connecticut native, Max A Mia’s Executive Chef, Stephen Lundgren, credits his time as a Marine for offering unique perspectives on food and leadership, both of which have served him well throughout his career. During his time with the USMC, he was given the opportunity to travel the world and gain first-hand culinary experience with a wide variety of global cuisines.

After the military, Stephen embarked on a new journey. He opted to pursue his love of cooking and attended the Lincoln Culinary Institute, joining the Max Restaurant Group in 2011 as a line cook at Max a Mia. Having since graduated culinary school in 2012, Stephen has made his way up the ranks within the Max Restaurant Group, securing a position as Sous Chef at Trumbull Kitchen in 2013, a place known for their eclectic menu and “global comfort food.” After three years at Trumbull Kitchen, Stephen has found himself back where he started at Max A Mia, this time as Executive Chef.

Known for being a family man with a loving and supportive wife and two children, in addition to his time spent in the kitchen, Chef Stephen serves the community as a member of the Tolland Agricultural Commission.

The Max Restaurant Group is always looking to expand our team. We offer competitive wages, a generous benefits package, flexible hours and the opportunity to grow with the company. Join the most respected restaurant group in Southern New England and you will have the opportunity to experience and learn the hospitality industry from visionary Chefs and seasoned Restaurant Managers. The Max Restaurant Group is an equal opportunity employer.
Please e-mail your resume and cover letter to us at jobs@maxrestaurantgroup.com.