Borrowed Time Restaurant In Saugatuck, Michigan: Meet The Chef
We sat down with Executive Chef Maximillian Van Wieren of Borrowed Time in Saugatuck, Michigan. Borrowed Time is more than just a wine bar; it's a culinary journey of unique flavors and experiences. The restaurant prides itself on offering a diverse selection of wines from around the globe, carefully crafted seasonal small plates, artisanal craft beers, exclusive spirits, and delectable homemade desserts.
Image: Maximillian Van Wieren of Borrowed Time in Saugatuck, Michigan
Step into a welcoming atmosphere where dining goes beyond the ordinary, creating memorable moments among friends and family. Join them to indulge in constantly changing wine varieties, locally brewed craft beers, small-batch liquors, creative seasonal dishes, and sweet treats made with love.
1. Tell us about what your morning routine looks like, and how you like to end your day?
I like to start my morning with a cup of Café Bustelo and I spend some time with my dogs Axl and Rose.
Image: Borrowed Time in Saugatuck, Michigan
I end most days with a whiskey neat and spend more time with my dogs, who are basically my children.
2. Do you have any awards or achievements you’d like to mention?
I've spent 20 years in kitchens and have managed to work my way into some impressive establishments working for some amazing chefs, which feels like an achievement on its own. I have won the local chili cook-off a few times, and one of the dishes I used to fully prepare in Boston while working under another chef was recognized as one of the top 10 dishes in Boston at the time.
3. Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
I have a few chefs I draw inspiration from and I’ve had the pleasure of working under several of them all around the country. Anthony Bourdain, Paul Adams, Todd Van Wieren, Andrew Herbert, Jody Adams, Daniel Dobra, and Kent Gauthier, to name a few.
Image: Borrowed Time in Saugatuck, Michigan
My advice for aspiring chefs is to spend a year or two in a kitchen before you decide to go to culinary school. Chef life is not for the weak.
4. What do you typically cook at home?
By the time I make it home and I've already spent all day on the line, the last thing I want to do is make a 5 star meal for myself. I generally end up just making a simple sandwich, nothing extravagant.
5. What’s a food trend that you’re loving right now and why?
There seems to be a focus on wasting as little as possible. We’re seeing what fun creative things we can whip up using product that would normally be thrown away like the ends of mushrooms, scraps from vegetables. I've also noticed a lot more people getting into fermented foods and trying to be a little more health conscious with menu choices.
Image: Borrowed Time in Saugatuck, Michigan
6. What’s the strangest food combination you’ve ever tried? And, did you like it?
Smoked pig brain is probably one of the weirder things I've enjoyed, it tasted just like foie gras.
7. Have you ever cooked for a celebrity? Do you have a story to tell?
Working at some of the higher end restaurants and resorts I have fed several celebrities and politicians, even a few presidents. One of my favorite encounters has to be taking care of the band Soja in St. Pete, Florida. I actually got to spend some time with the band at one of the local bars after work, we had a great time.
Image: Borrowed Time in Saugatuck, Michigan
8. What’s your Instagram so readers can follow you?
It’s @chef_millzz.
9. What cocktail or beverage do you enjoy most?
A nice glass of knob creek straight up.
10. Tell our readers why they should visit Borrowed Time in Saugatuck?
We’re a foodie heaven. Everything we do is out of the box for our area and different than what you'll find at a lot of the local spots.
Image: Borrowed Time in Saugatuck, Michigan
Our team is small and everyone takes pride in what they do. We put our hearts and souls into every aspect from the food to the cocktails to the unforgettable service.
Note: This information was accurate when this article was published, but can change without notice. Be sure to confirm all details directly with the companies in question before planning your trip.
