Max Provost, a chef known for his larger-than-life attitude and infectious passion for food in addition to his culinary prowess, passed away last week, leaving Tucson's culinary scene devastated. For the past 10 years, Max, a self-proclaimed “culinary mercenary,” has been a fixture at nearly every food-related event in Tucson, lending his skills to numerous well-known restaurants and establishments.
Max's coworkers and friends referred to him as “The Culinary Deadpool,” an affectionate nickname given to him in honor of his lively personality by Mama Luisa's chef and owner, Michael Elephanta. In Tucson, he was known for his commitment, creativity and unwavering passion for his work.
For many, Max's second home was the Mountain Oyster Club, where he not only honed his skills but became part of a family. Executive chef Ovadia “Obi” Hindman, a close friend of Max's, shared fond memories of their time together, saying, “Whether it was at a club or at public events, we'd bond together over eating half the menu and drinking copious amounts of soju during my mealtimes. Hanging out with the dogs and talking shop – Max was always a great friend and entertainer. When he would help us at the club, he would take the time to give the young cooks advice. Love you, Maxie. Save me a seat at your table.”