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Jason Byrne

Jason was born and raised in Maryland. Always the curious and adventurous type, his passion for food and cooking began at a young age. He started working in kitchens while in high school. Jason graduated with honors from L'Academie de Cuisine. At the age of 19.  After graduating, Jason was offered an externship at Michel Richard’s Citronelle. His journey from there has covered the map from Napa Valley  to Miami, including stops The French Laundry, Trummer’s on Main and Yardbird Southern Table and Bar. Now back in his home state, Jason is looking forward to bringing all of his experiences and individual perspective to Maxwell’s Kitchen.