My name is Max Rios and I’m the Executive Chef at Swiss Re in Armonk, New York.
I live in Yonkers, New York
What I love about being a chef is that I’m able to work with my hands, create dishes for people to enjoy, and orchestrate a kitchen staff to execute my vision.
When braising meats like short ribs, you should always let the meat rest in the cooking liquid. This will make for a more moist and juicier short rib.
I love the way torchio pasta soaks up sauce, and the chew when cooked al dente.
If I could only eat one dessert for the rest of my life, I’d probably choose anything a la mode. I love the contrast of hot and cold. But if I had to choose, it would be apple pie a la mode. I like the way the cooked apples and the ice cream flow. This, plus some of the crust creates all the elements of a perfect dessert.
My guilty pleasures are buying sneakers and getting car washes as often as I can.
I love garlic and pork, but if I had to choose a not-so-obvious ingredient as my favorite, it would be fennel - especially when it’s caramelized. It’s wonderful in pasta dishes!
A good sharp chef’s knife is the most important tool in the kitchen to me and I don’t see how I could live without it.
When I’m not cooking, I spend my time getting inspiration by going out to eat at restaurants. I also like to just relax with friends and family or go on long drives.
Being able to cook for the commissioner of the NFL, Roger Goodell, is the highlight of my career.
I wanted to be a professional football player.
Being fed rice and beans by my aunt, who I would call Titi. Ever since being a newborn, she took care of me while my mom worked during the day. My mom would tell me stories of how I wouldn’t eat unless it was my aunt feeding me, so she would always take me to my Titi’s house to eat.