Max Provost, a chef renowned for his larger-than-life attitude and contagious passion for food in addition to his culinary prowess, passed away last week, leaving the Tucson culinary scene devastated. Over the past ten years, Max, who called himself a “Culinary Mercenary,” has been a regular at almost all food-related events in Tucson, lending his skills to numerous well-known eateries and establishments.
Max’s coworkers and friends referred to him as “The Culinary Deadpool,” a loving moniker that was given to him in honor of his vibrant personality by Mama Louisa’s chef and owner, Michael Elefante. In Tucson, he was well-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 Obadiah “Obie” Hindman, a close friend of Max, shared heartfelt memories of their time together, saying, “Whether we were cheffing it up at the Club or at public events, we jammed together on eating half the menu and drinking excessive amounts of soju at Kimchi Time. Kicking back with the dogs on the porch and talking shop — Max was always a great friend and a good time. When he would help us out at the club, he would take the time to give the younger cooks advice, most of it good. Love you, Maxie. Save me a seat at your table.”
