Atlanta native Chef Max Boonthanakit began working in restaurants before he was old enough to drive. After early kitchen experience cooking holiday meals with his father and working in neighborhood restaurants, he enrolled at the Culinary Institute of America, developing a style rooted in clean flavors and restraint.
Following graduation, Boonthanakit joined The Bazaar in Los Angeles under Chef José Andrés. He went on to work at Ink. and République before taking on his first Michelin-starred role at age 25 as Pastry Chef at Kato, the Taiwanese omakase restaurant. A year later, he became Chef de Cuisine at Nightshade in DTLA’s Arts District, where he was named an Eater Young Guns winner.
In 2019, Boonthanakit moved to Bangkok to serve as Head Pastry Chef at Blue by Alain Ducasse, collaborating closely with Executive Chef Wilfrid Hocquet. The experience marked a significant chapter in his career and expanded his global perspective.
That same year, inspired by traditional Chinese chili crisp, he launched Boon, his small-batch condiment line, which has since developed a devoted following.
Now back in Los Angeles, Boonthanakit serves as Co-Executive Chef of Camphor in the Arts District. He brings experience in both savory and pastry disciplines, along with a philosophy centered on clarity, balance, and precision.
