Chef Max Hussey hails from kitchens of the nation’s renowned culinary cities including Boston, New Orleans, and San Francisco, Chef Hussey brings strong experience to Memphis’ original prime steak house. 

“When the opportunity arose to lead the kitchen at Memphis’ original and oldest local prime steak house, I jumped,” said Hussey. “Folk’s Folly is a remarkable restaurant with attention to detail and quality across all fronts, and I’m honored to have joined the family.”

Eighty3’s Executive Chef role at the Madison Hotel first brought Chef Hussey to Memphis in 2015. Prior to his Memphis arrival, Chef Hussey served as Executive Chef of Southpaw BBQ & Southern Cookin’ in San Francisco, where he was 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.

At Folk’s Folly, Chef Hussey is committed to continuing the mastery of the steakhouse’s traditional menu. Guests can also experience his curated culinary skillset through the restaurant’s popular Weekly Specials.