Andre Guerrero, chef/owner MAX and The Oinkster
In the world of food, there is always something new and delicious to be discovered. Let’s go,
find it, and bring it to the table! This go-getter attitude has been chef Andre Guerrero’s motto
ever since he opened the award-winning MAX in Sherman Oaks six years ago. And instead of
resting on the laurels he received for bringing his seasonal Cal-Asian menu and the distinct
aromas and flavors of Asian cooking to the neighborhood, the Philippine-born chef always
keeps his eyes open for the next delectable thing.

Only 18 months after the launch of MAX, his hungry mind drove him to sink his teeth into a
completely different concept. The result: Señor Fred, an equally successful Mexican-themed
eatery that helped cement upscale ethnic cuisine as one of Los Angeles’ dining trends in 2004.
After selling the second restaurant to his business partner after a two year run, chef Andre’s
plate and palate were clear for another journey into new culinary territory. So a few months
later, in the fall of 2006, he decided to take on classic American fare – and add his own twist.
The Oinkster, his fast-casual Eagle Rock eatery, tempts Angelenos with what he dubs ‘slow
fast food’: House-cured pastrami, slow roasted pork, rotisserie chicken and freshly-ground
Angus beef burgers, along with crispy Belgian fries and home-made ketchups and dressings.
What more can a hungry mind ask for?

Fast forward to the summer of 2008 when Andre decided to incorporate some of the deliciously
casual lessons learned at The Oinkster and bring them home to MAX. A new, bold interior and
a broad menu of Cal-Asian gastro pub-style dishes mark a decided departure from the
restaurant’s white tablecloth past, while smaller plates, an ever-changing seasonal menu
and a wide selection of matching beers and special wines by the glass round of the
sophisticated, low key experience. Relaxing, it turns out, can be a great step forward.