Max Dean

Photo of Max Dean
Location
London
School
King's College London, University of Westminster
Expertise
London Restaurants, Restaurant Reviews, Home-Cooking
  • Max's food critic inspirations are Anthony Bourdain and Nigella Lawson.
  • His favorite cuisine is Asian cooking in all its forms, and he's finally perfected his own Hainanese chicken and rice recipe (after a lot of trial and error!).
  • In his spare time, Max enjoys developing his own recipes. He hopes to write a cookbook one day.

Experience

Max is a London-based writer, blogger, and food-lover. He grew up in the foodie paradise of Singapore, where the bustling hawker centers sparked his lifelong love for all things culinary. He moved to London for university and was immediately inspired by the eclectic food scene there. His journey into food-writing began with an Instagram account where he documented and reviewed his most memorable meals, gradually expanding to sharing his favorite culinary discoveries across the globe. Wanting to take writing further, Max started a food-based magazine with a group of fellow food lovers, which has had him interviewing some of the most exciting head chefs and restaurateurs in London.

Education

Max has a degree in law from King's College London and a master's in psychology from the University of Westminster.

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Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.

Stories By Max Dean