Her Story
About Maxine
Maxine Marie Lambiase is an accomplished culinary professional serving as Executive Sous Chef and Pastry Chef at Montclair Golf Club in Montclair, New Jersey. With a strong foundation in baking, pastry arts, and culinary science, she has built a career centered on creativity, leadership, and delivering exceptional dining experiences. She earned her Associate’s degree in Baking and Pastry Arts and later completed a Bachelor’s degree in Culinary Science/Culinology from The Culinary Institute of America, where she developed a deep understanding of food techniques, ingredients, and kitchen operations.
Throughout her career, Maxine has gained extensive experience across restaurants, private clubs, and event-focused kitchens. She began her culinary journey in professional kitchens, advancing through roles with organizations such as Harvest Restaurant Group, American Bistro, Trap Rock Restaurant & Brewery, and The Grand, where she served as Executive Sous Chef. Her expertise includes pastry production, plated desserts, menu development, scratch baking, team management, and high-volume event execution. During the COVID-19 pandemic, she also launched an online bakery LLC, showcasing her entrepreneurial spirit and passion for creating memorable food experiences.
At Montclair Golf Club, Maxine plays a key leadership role overseeing culinary operations, mentoring team members, and supporting large-scale events, including celebrations serving thousands of guests. She is known for her commitment to developing independent, problem-solving chefs by teaching strong technical foundations and encouraging creativity in the kitchen. Passionate about hospitality and teamwork, Maxine continues to combine her pastry expertise with operational leadership to create innovative menus and exceptional experiences for club members and guests.
Her Interview
Ten minutes with Maxine
01What do you attribute your success to?
I attribute my success to my passion for culinary arts, continuous learning, and the experiences that have shaped my career. Starting in the culinary field at age 16, earning my education at the Culinary Institute of America, and advancing through various roles—including my current position as Executive Sous and Pastry Chef at Montclair Golf Club—have allowed me to grow both personally and professionally. I love what I do and feel fortunate to be living my childhood dream while helping my team develop their skills, confidence, and ability to solve challenges independently.
02What’s the best career advice you’ve ever received?
The best career advice I’ve received is to never be afraid to take risks. Taking chances, working hard, and pushing through challenges without many mentors have helped me grow into the leader I am today.
03What advice would you give to young women entering your industry?
My advice to young women entering the culinary industry is to work hard, stay passionate, and remember that success can come in many forms. Enjoy the moments when people appreciate and enjoy what you create, and always be open to unexpected opportunities. Building my career as Executive Sous and Pastry Chef, along with creating an online bakery LLC during COVID, taught me the importance of adaptability and having a backup plan.
04What are the biggest challenges or opportunities in your field right now?
One of the biggest challenges and opportunities in my field is finding balance as I continue to grow professionally and personally. After three years in my role as Executive Sous and Pastry Chef, I am focused on continuing to develop my skills while also preparing for an important personal milestone—my wedding in November.
05What values are most important to you in your work and personal life?
The values most important to me are adaptability, service, and dedication. My experiences in both pastry and savory cooking, supporting others during COVID, and taking on new responsibilities have shaped my commitment to teamwork and growth. Outside of work, I enjoy time on the water and look forward to my wedding in November.
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