About Us


Maxwells Steak & Seafood Classic Steakhouse with a Maritime Twist

Maxwell’s features elegant dishes and offers a wide variety of steaks from across Canada – handpicked by our Executive Chef Rob Reynolds

We only use the freshest, and most sustainable local seafood and treat all our guests with the warmest Maritime hospitality. Pair this with our extensive wine list and classic cocktails, and Maxwell’s Steak & Seafood is a dining experience not to be missed.

Named after Maxwell Aitken, better known as Lord Beaverbrook, Maxwell’s Steak & Seafood refocused in November 2021 with a vision of becoming a classic steakhouse with a “Maritime twist”. We share the same principles as our namesake, with a focus on supporting New Brunswick businesses and culture.

Throughout the years, the restaurant has undergone changes – from The Maverick Room to The Terrace Dining Room to Maxwell’s – but exceptional food and service has remained constant. Maxwell’s Steak & Seafood is the latest and greatest iteration of our vision of exceptional dining in New Brunswick.

Why dine with us


Maritime hospitality begins as soon as you walk in the door

From the way you will be greeted, to the nostalgic ambiance. We stress over the finer details to create a memorable and unique culinary experience.


We believe that good food connects people

Our unwavering support of local and sustainable farmers is one of the ways we bring our community together. From our
handpicked selection of steaks and seafood to our use of local vegetable producers –
quality is our main priority.


We believe that quality food is only part of the perfect dining experience

Our ambiance and hospitality reflect that. Our menu is designed to share in comfort with others and to create long-lasting memories.


Meet Our Chef

Chef Matt hails from the picturesque town of New Waterford, Nova Scotia. Graduating from the NSCC’s Culinary Arts program in 2004, Chef Matt’s culinary journey began at the renowned Keltic Lodge, where he learned under the guidance of award-winning Chef Dale Nichols.

With each passing year, Chef Matt’s culinary expertise grew, moving up the ranks from Banquet Chef de Partie to the prestigious position of Executive Sous Chef, and ultimately achieving the Red Seal certification in 2012. A brief hiatus led to a head chef role at the luxurious Ledges Inn, a 4.5-star salmon fishing lodge. However, his heart pulled him back to the Crowne Plaza Fredericton, this time as the Executive Chef.

In 2017, a significant milestone was achieved when Chef Matt emerged as the victor in the Aquilini Black Box Challenge for Atlantic Canada. Returning to the Crowne Plaza in 2022, this time as the Executive Chef, he brought with him a deep commitment to teaching kitchen ethics and a passion for sourcing the finest local ingredients.

Beyond the kitchen, Chef Matt is a devoted father of three, spending his free time sharing the joys of fishing, hunting, and foraging with his children, reminiscent of his own upbringing.

Che Matt’s journey, from Nova Scotia to the Crowne Plaza, is a testament to his dedication and the love he infuses into every dish, creating a narrative of tradition and authenticity. Come and savor this exceptional culinary experience!

Chef Matt Mackenzie
Chef Matt Mackenzie

Find out why our customers love our food