With Mouth-Watering Dishes, Senior Is Already a Culinary Entrepreneur
By Melissa Newcomb
Maximo Mander ’26 grew up spending summers in Italy, where his grandparents are from, and the rest of the year in his home city of Buenos Aires, Argentina. By the time he was a teenager, he’d also visited many other countries around the world.
“In each culture, one of the most important aspects is the way of offering hospitality,” observes Mander, who’s in his final semester as a Hotelie.
“In Italy, the waiters are charismatic—and that’s when I realized I loved the theater of dining.”
Mander also loved the counter-service pasta offered throughout the country, where it’s prepared freshly and quickly, tossed into a container, and either eaten in or taken on the go.