A waiter serving plates of grilled fish and steak at Maxwell's Steak & Seafood restaurant. A table with three seated guests in the background.

Our Story

Black-and-white photo of an elderly Maxwell Aitken in a tuxedo with a bow tie, smiling slightly.

A Legacy of Dining Excellence

Named after Maxwell Aitken—better known as Lord Beaverbrook—Maxwell’s has long been part of New Brunswick’s dining story. Over the years, the restaurant has evolved through several identities, including The Maverick Room and The Terrace Dining Room. While names and spaces have changed, one thing has remained constant: a commitment to exceptional food and service.

In November 2021, the restaurant was re-imagined as Maxwell’s Steak & Seafood—the latest and most refined expression of our vision for elevated dining in New Brunswick.

Today, Maxwell’s blends classic elegance with contemporary Canadian cuisine, honouring the past while looking confidently toward the future.

Maxwell's Steak & Seafood's cozy interior with round tables, leather chairs, candles, vintage black and white photographs on the wall, and warm lighting.
Maxwell's Steak & Seafood's bar with a white counter, four blue upholstered bar stools with wooden legs, shelves of liquor bottles behind the counter, a television mounted on the wall, and white photo art on the wall.
The cozy inside of Maxwell's bar with hexagonal tiled floor, leather and fabric chairs around marble-topped tables, soft candle lighting, a brick accent wall, a bar with a variety of liquor bottles, wall art, and ambient ceiling lights.
Chef Matt MacKenzie is seen smiling and leaning over a plate of seafood, including a lobster, on Maxwell's Steak & Seafood kitchen counter with a blurred background.

OUR CHEFS

Maxwell's Steak & Seafood's chef's hand is pouring oil over a lobster dish on a white plate, garnished with sauce and other ingredients.
Chef Matt MacKenzie cooking on a stove in Maxwell's Steak & Seafood's professional kitchen with frying pans and a pot of tomato sauce.

Executive Chef | Matt MacKenzie

Chef Matt MacKenzie’s passion for cooking began early, shaped by Maritime roots and time spent around professional kitchens where precision, teamwork, and hospitality came together.

Raised in Nova Scotia, Matt spent formative years at Liscombe Lodge, where his father guided salmon fishing trips. Watching chefs work with calm confidence—and seeing guests gather in appreciation—sparked a lifelong pursuit of the craft.

Matt refined his skills at the renowned Keltic Lodge under Chef Dale Nichols, working through every station in the kitchen. That hands-on foundation continues to influence both his cooking and leadership style today.

His approach is thoughtful and ingredient-driven. He draws inspiration from Atlantic Canada—scallops, oysters, chanterelle mushrooms, blueberries—allowing seasonal flavours to shine without unnecessary complication. Collaboration and mentorship are central to his kitchen philosophy, fostering creativity while maintaining a sense of familiarity and comfort on the plate.

At Maxwell’s Steak & Seafood, Chef Matt brings this refined yet approachable mindset to every menu, creating dishes that feel elevated, honest, and deeply rooted.

Sous Chef, Ryan Briggs, of Maxwell's Steak & Seafood in a white uniform standing against a plain wall, wearing a black hat and apron, with pens in the sleeve pocket.

Sous Chef | Ryan Briggs

Sous Chef Ryan Briggs brings a thoughtful balance of technique and creativity to Maxwell’s Steak & Seafood, shaped by years of hands-on experience and a deep respect for classic culinary foundations.

His passion for cooking began early, inspired by Food Network favourites like Chef at Home with Michael Smith and reinforced by time spent watching his grandmother bake breads and preserve seasonal ingredients through canning. Those early influences instilled an appreciation for patience, process, and craftsmanship.

Ryan’s professional journey took shape while working in a small café in Woodstock, New Brunswick during high school—a defining experience that confirmed his calling. He later refined his skills through the Culinary Arts program at NBCC in 2015 and continued to grow under the mentorship of Chef Christina Bard while working in Fort McMurray, an experience that challenged him and helped shape his culinary discipline.

Your Table Awaits!

From exceptional cuts to coastal flavours,
we look forward to welcoming you for an evening well spent.