Chef Max Hussey Joins Memphis' Eighty3

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Eighty3 Food and Drink, a downtown Memphis, Tennessee destination for culinary adventure, introduced Executive Chef Max Hussey.

Hailing from the kitchens of the country’s premier culinary cities including Boston, New Orleans, and San Francisco, Chef Hussey brings a variety of styles and experiences to eighty3. Along with consulting chef Rodelio Aglibot, Chef Hussey’s arrival provides new opportunities for diners, continuing eighty3’s dedication to sustainable ingredients and globally-inspired cuisine with southern sensibilities.

Chef Hussey hails most recently from San Francisco, where he was the Executive Chef of Southpaw BBQ & Southern Cookin.’ Responsible for menu development and execution, Chef Hussey earned a spot in the Top 30 BBQ Restaurants in the Country by OpenTable voters.

Prior to Southpaw, Chef Hussey was Chef de Cuisine of 25 Lusk in San Francisco, one of Esquire’s Top 20 New Restaurants of 2010.  He was also Chef de Cuisine of Caliterra in Boston, Executive Sous Chef at Emeril’s Delmonico (New Orleans) and Sous Chef at Emeril’s New Orleans.

While working under renowned Chef Emeril Lagasse, Chef Hussey was inspired by Emeril’s ability to maintain his role as a major figure in the restaurant world for almost 25 years.

“I am excited to be back in the South where people live to eat and love to enjoy life to the fullest,” says Chef Hussey. “Here in Memphis, I’ll be enjoying firing up the smoker to work on my barbecue and practicing my techniques working with curries and Indian breads and meats. I also look forward to collaborating with Chef Rodelio on the menu development and experimentation with new ethnic and regional techniques,” he says.

At eighty3, Chef Hussey is dedicated to continuing to bring this downtown Memphis destination to the forefront of the dining scene while incorporating his own unique flair. Additions include the introduction of Southern Indian techniques to the pre-existing globally-inspired menu that includes house made spices and masalas and a tasting menu program in which diners can enjoy an on-the-spot, customized prix fixe creation and exciting new specials for lunch, dinner, and brunch.

Guests can also look forward to the in-house development of proprietary seasonings including dry rubs, marinades, and other unique creations by Chef Hussey.

With a heated and covered patio for the winter months, diners can enjoy the Main Street vibe at this downtown Memphis destination. With the addition of Chef Hussey, eighty3 is thrilled to offer guests a new way to enjoy small and large plates, as well as delicious menu changes coming this spring.

Guests will also have the opportunity to try new creations by Chef Hussey on Valentine’s Day with specials including Crawfish Stuffed Prime Rib with Classic Béarnaise and Roasted Half Duck with Truffled Mushroom Bread Pudding and Sweet Tea Glaze.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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