The award-winning culinary team at Maxwell’s has established our kitchen as a distinctive culinary destination. Their knowledge and experience of worldly flavours, local ingredients and unique culinary techniques, has garnered numerous raves from discerning visitors and locals alike.

To know Johnny is to love Johnny! With his love for music and his booming voice one cannot mistake the true talent of which is the self-made chef.

Johnny’s teenage years were spent working in the kitchen at places like Nickel’s, a Greek restaurant, as well as Stockade Barracks in Prescott and Christopher’s Pub in Brockville. Always starting in the dish pit but soon enough proving to his mentors he was capable to go behind the line.

In his early 20’s he was fortunate to be able to travel throughout the U.S. as well as Eastern Europe picking up recipes and learning tricks of the trade along the way.

In 1999 at the age of 23, Johnny was the line cook at The Arrow and the Loon, where he eventually made it through the ranks from line cook to Sous Chef, and to Head Chef. He made himself known for his beer gastronomy as well as his singing voice. People would come in for his delicious take on local game as well as the possibility to hear him belt out an operetta during the rush.

In the summer of 2000 Johnny took the chance of a young chef’s lifetime and spent the summer at the Fairmont Banff Springs Hotel as first cook.

Now Johnny happily rests his fedora at Maxwell’s Bistro as the Executive Chef. He started as Sous Chef in 2002, under the mentorship of Danny Dawson, Maxwell’s long time Executive Chef. Johnny rose to the position of Maxwell’s Executive chef in 2009, with his unique style of self learning, earned skills from past mentors, and his constant research. His style is Continental meets French provincial with a Johnny Scratch twist. He is passionate not only for the food he plates but the establishment he works for. He is kind hearted, strong willed and a joy to be around. And he welcomes you to Maxwell’s Bistro.

Aaron Robinson, Sous Chef
Aaron hails from the Muskoka’s where he mentored under Chef Irene McDonald formally of the Toronto Culinary Institute. Throughout his 20 years in the kitchen he has been able to acquire many different influences in styles of preparation. Over 20 years later he maintains that he has not finished learning. Aaron joined the Maxwell’s Bistro team over 6 years ago originally under Chef Dan Dawson and continuing his craft currently under the supervision of Chef John Scratch.

Maxwell’s Bistro and Club has been specializing in classic and eclectic bistro cuisine since 1985. It is an accolade to Executive Chef Johnny Scratch and his kitchen staff that Maxwell’s has continued its unparalleled popularity with both locals and tourists alike for more than 25 years – an astonishing feat in the restaurant business.

• Aaron Robinson
• Paul Burkhard
• Dave Muir