Maxwell’s Chophouse, the contemporary steakhouse in Manhattan’s NoMad neighborhood, appointed Christina Scifo to the role of Executive Chef.
An alum of the New England Culinary Institute, Chef Christina’s resume boasts 20 years of experience working in some of the top restaurants in Southern Florida and New York City. Once a sous chef at Maxwell’s Chophouse in Boca Raton, Florida where the restaurant had an extremely successful 14-year run, she will now run the kitchen at the newly opened New York location.
Scifo joins an all-female team as Maxwell’s is owned and operated by mother-daughter duo Babette Hadad and Melissa Hadad Malaga.
Judo champion turned crackerjack chef, Scifo’s talent is certainly well-rounded. Scifo has traveled from South Florida to New York City, working as a chef in some of the most esteemed restaurants.
Once a sous chef at Maxwell’s Chophouse in Boca Raton, Florida, where the restaurant had a very successful 14-year run, Scifo is now the Executive Chef of the contemporary steakhouse’s new Manhattan location.
Being a woman of craft beers and steam buns, Scifo has found her niche in New York City, the culinary capital of the world. Throughout her impressive 20-year career, Scifo has been instrumental in leading five restaurant openings in the city and has also started her own hospitality consulting firm, Pen to Plate.
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