A chef-led dinner in Maxwell Social's kitchen

Chef In Residence

Maxwell's Chef-in-Residence program gives top culinary talent a home away from home - a test kitchen for your shoots and a way to engage with and promote your brand to our digital and IRL community.

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Our Chefs In Residence

The Sewing Tin

The Sewing Tin NYC is a supper club turned nomadic culinary studio creating immersive dining experiences at the intersection of memory, migration, and gastronomy. Inspired by the childhood nostalgia of opening grandma's Danish butter cookie tin and discovering sewing supplies instead of cookies, each dinner unfolds as a story blending heritage, classical technique, and thoughtful hospitality.

Behind The Sewing Tin are two friends whose lives exist in different worlds by day. A chef at Le Bernardin and a medical student at Albert Einstein College of Medicine. What began as a shared passion project has evolved into a monthly gathering where curiosity, craftsmanship, and storytelling come together around the table. Built after long shifts and late nights, each experience is carefully imagined, researched, and executed as a labor of love.

Daniel Colonel

Daniel Colonel is a New York–based pastry chef and entrepreneur with a particular affinity for wedding cakes and beautifully made desserts. A graduate of the Culinary Institute of America, he spent more than a decade honing his craft alongside some of New York's leading cake designers before establishing his own work under his name. In his independent career, Daniel has created for clients ranging from Anna Wintour to Broadway, with his work featured in Vogue, Good Morning America, the Financial Times, and beyond. He has also taught baking and pastry, sharing the craft he has refined throughout his career. At the heart of his work is a love for being part of life's celebrations, using flavor and design to tell a story that feels entirely personal.

Chef Jake Geragos

Jake Geragos is a Michelin-trained chef and co-owner of Dirty Taco, bringing L.A.-style street tacos to New York with a global twist. An Armenian American with a fine-dining background, Geragos draws from his own traditions and travels to create tacos that go well beyond the classics. His TacOmakase is a 10–14-course tasting menu featuring seafood, vegetables, and meat, paired with handcrafted drinks.

Alicia Mirchandani

Alicia Mirchandani is the chef and founder of Cooked by Alicia, creating thoughtful, creative dining experiences across New York and New Jersey. After studying Finance and Entrepreneurship at NYU Stern and working in finance, she left it behind to pursue what had always drawn her most: food, cooking, and bringing people together around a table. She went on to study Culinary Arts and Culinary Management at the Institute of Culinary Education, bringing that mix of creativity and attention to detail into her work today. Her cooking is seasonal, personal, and inspired by the restaurants, cultures, and flavors she loves, with a style that feels elevated without being overly formal.

Chef Nana Araba Wilmot

Top Chef Season 23 alum, Chef Nana Araba Wilmot, crafts an immersive dining experience rooted in a deep reverence for tradition, pulling flavors from West Africa, the American South, and the Caribbean to help guests connect with a shared sense of home through food. Her culinary roots run through Le CouCou, where she was part of the team during its Michelin-starred run, and La Mercerie, both just steps from Maxwell Social.

Chef Nana believes ingredients can tell new stories while still honoring where they came from. Each course is an invitation to experience familiar flavors in unexpected ways, using the dinner table as a space for dialogue, remembrance, and connection.

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A NEW JOURNAL OF CULTURE AND CONVERSATION.

If you aren't ready to join a cohort, that's fine! Sign up for our interest list to learn about upcoming cohorts, application dates, and the rituals that make Maxwell different.