Max Convertini

Chef Max Convertini’s culinary career began at a young age helping at his parents’ restaurant in their hometown of Fasano, in the Puglia region of Italy. After graduating from the local hospitality institute, he gained experience in some of the top kitchens in Italy.

After his move to New York, he refined his culinary technique while holding prestigious roles, including Executive Chef at Bottega del Vino on 5th Avenue, the highly-acclaimed Via Quadronno on Madison Avenue and part-owner of Zio, and Cipriani. Currently, he serves as Vice President of the New York chapter of the Federazione Italiana Cuochi (Italian Chefs Federation) which promotes Italian culinary culture throughout the United States. Tiro A Segno is proud to have him as Executive Chef where his cuisine blends classic Italian technique and his own personal style.