Max Kaklins

Executive Chef, Partner

Max Kaklins comes to La Fête after working under famed Chef Marc Vetri at Fiorella, where he joined the team as a line cook before being promoted to sous chef. Here, Max learned as much about restaurant management as he did about culinary creativity and handmade pasta. While his early years were spent at busy, large volume restaurants in his native Boston, Max graduated to the world of fine dining, where he honed his skills and technique under Chef Carl Dooley, combining traditional French technique with global flavors and seasonal produce. Max combines his prowess in French cooking techniques, global flavor profiles, and seasonal produce to create La Fête’s traditionally-based, creatively infused menu.