Max Vloet, hailing from the Netherlands, is the esteemed Executive Chef of Geronimo Aperitivo Bar & Restaurant in Launceston, Tasmania. With a wealth of culinary experience and a passion for creating exceptional dishes, Max brings a unique blend of European and Mediterranean flavours to the forefront of this modern establishment.

Prior to his role at Geronimo Restaurant, Max honed his skills at the renowned Quay Restaurant in Sydney. Working alongside some of the world’s most talented chefs, he developed an unwavering commitment to excellence and an appreciation for the use of natural ingredients.

This philosophy continues to be the driving force behind his culinary creations. At Geronimo, Max embraces Tasmania’s bountiful produce, hand-selecting the finest ingredients the island has to offer. With access to the freshest seafood, organic vegetables and locally sourced meats, he crafts dishes that showcase the true essence of Tasmania’s culinary treasures.

Inspired by both his European heritage and his travels throughout the globe, Max infuses his creations with flavours that transport diners to far-off lands. His culinary style seamlessly blends classic techniques with innovative twists, resulting in dishes that are both comforting and exciting. From delicate seafood delicacies to hearty meat dishes, each plate is thoughtfully composed to delight the senses.

Max’s commitment to sustainability and supporting local producers extends beyond the kitchen. He actively seeks out suppliers who share his values, ensuring that Geronimo operates with a conscience. By championing the use of natural, seasonal ingredients, he not only creates extraordinary dining experiences but also contributes to a more sustainable food culture.