ABOUT

As Managing Partner of Max Fish, Brian Costa has accomplished his childhood dream. Growing up in the kitchen of his mother and grandmother, fine food and the love that goes into it has been engrained since early on. Brian began in casual dining as a high school student. In college, he continued working part time in dining while pursuing his Entrepreneurship Degree at Johnson & Wales. His Bachelors Degree in Communications and Advertising came from the University of Connecticut. After some time in corporate America, Brian returned to the restaurant business as Manager of The U.S.S. Chowder Pot IV in Hartford, Connecticut. The fine dining of the Max Group called to him and brought him to management at the Max Oyster Bar in West Hartford, Connecticut. His understanding of staff issues, food quality and outstanding customer service gave him the opportunity of a lifetime;  Partner of the new seafood restaurant and the seventh jewel in the Max Hospitality.

Liz's passion for hospitality and restaurants began when she started part-time as a host at Texas Roadhouse during her college years. After climbing the ranks there and graduating with a Bachelor's degree in History Education, Liz transitioned to a local restaurant group as a member of the management team. Driven by a passion for the hospitality world, she found her way to Max Hospitality. Max Fish allows her to channel her passion into extraordinary dining experiences, private events and the inner workings of the hospitality business. 

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A native of Philadelphia, Chef Nick Stinziani’s love of food is homegrown. His first experience with cooking was in his Italian grandfather’s row home in South Philadelphia. There he learned about how food brings people together.From then on, he has been in the pursuit of great food, how it is grown, prepared and enjoyed. Sometimes that pursuit of food leads him to gathering his own chanterelles and exchanging them with other chef friends for their finds or showing students how to create a dish with the vegetables they grew in their school garden. He studied culinary arts at Johnson and Wales in Providence, RI. Nick has been working in kitchens from Philadelphia, to New York, Greenwich, Litchfield and now Glastonbury. All of these experiences brought him to Connecticut where he resides with his wife, little girl and chanterelle hunting dog.

Zach O'Brien is an experienced tender of bar with over 8 years of mixing (and tasting) the most dynamic cocktails in central Connecticut. Zach hails from Middletown and has been with the Max group since he started as a busser 11 years ago. He has a bachelor's degree in communications and psychology from Central Connecticut University and his favorite spirit is rum. Zach is passionate about experimenting with interesting and balanced flavors and you can find him behind the bar at Max Fish where he manages the organized chaos that brings you all of the delicious cocktails you know and love. 

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