Executive chef at TRIO restaurant in Palm Springs.
Chef Max Becker’s interest in cuisine and the restaurant industry stems from his family’s wholesale dairy distributing company, which gave him an early appreciation for the idea of farm to table. He put his interests to the test when beginning his career at Gibson’s Steakhouse in Chicago, where he advanced from spot cleaner to sous chef. He then graduated from the Culinary Institute of America in Hyde Park, New York, and worked as a chef in New York, Miami, and Naples. Since his move to Palm Springs, Becker has worked at Cuistot, The Spa Resort Casino, and the Kaiser Restaurant Group. He helped open Workshop Kitchen + Bar in 2012 and neighboring cocktail bar Truss & Twine, which features creative bar bites, in 2017, working directly with local farmers to supply the best product possible. In 2018, the Greater Palm Springs Convention and Visitors Bureau presented him with the Oasis Award for Best Chef. He’s passionate about varying his dish construction techniques and working with local farms and sustainable products. Becker is now executive chef at Trio restaurant in uptown Palm Springs.