"I have faith and confidence in Charlie," Watson says. "In the long term, I just saw myself growing and doing my own thing. This is really about me wanting to do my own thing."
Watson, who had previously cooked at Room 39, the Rieger Hotel Grill & Exchange, and Port Fonda, became the executive chef at what was then Kennedy's in April 2012. He designed the first menu for Remedy, which opened last June. As Charles Ferruzza noted in his review last July, "There were people at the bar drinking last night, but I'm thinking that once people discover Remedy, Max Watson's food will be the star attraction of this saloon."
Watson is in talks with Farm to Market about becoming a baker in their new downtown location.
"If I were getting drafted," Watson says, "it [Farm to Market] would be the team I wanted to get drafted by. I'm really interested in learning about baking bread on a production level."
Watson is not the only chef departing Remedy. Chef de cuisine Andrew Heimberger, who has worked alongside Watson since he was a prep cook at the Rieger Hotel Grill & Exchange, is also moving on. Heimberger is currently in Baltimore attending a food-safety conference and has submitted applications to several downtown restaurants. Watson believes that the two will likely work together again on a future project of their own.