max w.

Max W. | Chef/Owner

Port Fonda

Years of Industry Service: 4

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Max did not get into the restaurant business for the health insurance, which he doesn't have, and probably not for the money. With a new restaurant venture and two young children, we're guessing buckets of gold aren't sitting around at his house either. Max says he got into this business for the fast-paced work environment and the feeling of accomplishment. Considering he’s only 25-years-old and part owner of the most-talked about restaurant concept in Kansas City right now, that's quite an accomplishment.

He was first introduced into the restaurant world as delivery boy for McGonigle's Market. During his two years there, Max learned a lot about customer interaction and to always have a pen on hand. From there, he landed at Room 39 and then to The River Club before jumping head first into Port Fonda. Max says with plenty of down time at The River Club, the chefs had time to experiment and perfect recipes. "It was fun and there wasn't a lot of pressure. We made maybe the best fried chicken in the world," he says. "It was a fried chicken think tank."

Even though Max is half of the very popular Port Fonda, he is not the face or star of the business. Partner and head chef Patrick Ryan fills that role and Max is okay with that. "I'm not that way. I've only been cooking for three years as opposed to twenty. It wouldn't be as easy if I wasn't here, but it wasn't my idea," he says. That ability to take a step back and be the wingman to a more looming figure is why their partnership works. "Everyone has to start somewhere. I haven't done anything yet. This is my first adventure." For Max, the benefit comes from the experience and people he'll be meeting along the way. 

Max is a huge football guy and his favorite team is our hometown Kansas City Chiefs. "I was really freaking out when (Chiefs quarterback) Matt Cassel came to Port Fonda recently. But I tried to play it cool and waited until he left to lose it. Because if there’s one thing I do know about celebrities, they like when you play it cool. I also stood in line behind (Chiefs linebacker) Derrick Johnson once and played it very cool then, too."

Annie, Max's wife, is an early-childhood educator, which bodes well for their six-year-old son and 18-month-old daughter. "My daughter is super, super smart. They are both great kids," he says. "No, REALLY great kids. They have forced me to make responsible decisions and start a business." Max devotes his spare time to his family. "They make so many sacrifices for me to get to do Port Fonda so I always try to let them know how much I appreciate them. My parents are really helpful with the trailer, sometimes you just need more hands."

For the future, Max has bigger aspirations. "Way down the line, I think I would make a great mayor,"

he says. "I've got a lot of great ideas."

  Make KC Better » We're too spread out. 

 I wish there was more of that neighborhood feel back. 

patrick r.

Patrick R. | Chef/Owner

Port Fonda
(Their website is just a landing page....you're better off following them on facebook or twitter).

Years of Industry Service: 20+ (oops, forgot to ask exact)

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Patrick rolled right into his interview as soon as our feet crossed the threshold of his domain; he had a lot to say and shit to do. After that, I just nodded my head, wrote as fast as I could and went along for the ride. That day, Port Fonda did its first lunch service, across the street from El Dorado Architects and under the bridge at 23rd and Washington. Rain and thunderstorms peppered the skies for most of the day, but still Port Fonda sold out early....by 1:15. At one point, Patrick looked out and saw 30 people, all under the bridge sitting in a row on the curb, eating his food. "In the restaurant business, you never want to be out of shit." But in their trailer, if they can be so busy they can be done in an hour, then that's always the goal. 

For the foreseeable future, Patrick and partner/sous chef Max Watson are working "disgusting, horrible hours." But, he says, that's par for course when you're getting your business open. They learn something new every time they go out and just want to get better, stronger and cleaner. Their business has been a "perfect storm of something that's cool and unique and hot right now," he said. "I'd like to think that we're the best in the business." They are still learning what they're capable of doing. "Do what you're going to do, figure out if it works and if it doesn't, plan B."

Patrick says, "I'm a real fucking fidgety type of guy," so he's always thinking of new ways to differentiate himself from the rest of the pack. He is staying ahead of the food truck and restaurant game by working with people from all fields on a variety of projects. Partnering with other chefs and farms are a given, but he is also collaborating on projects with musicians, designers and anyone else who inspires him. "It's going to be fucking crazy how cool this is gonna get." Catering to the restaurant industry, his friends and supporters, is also key to their success. "Get the service industry behind you and everyone else follows. We cater to people who love food and love what we do."

When we sat with Patrick for their first dinner service inside the trailer and again during the interview, the thing that you always get from him is his passion, intensity and directness. He has a strong opinion and speaks his mind. He is ambivalent about social media because he doesn't want to hand-hold every person who tweets or sends him a message via facebook and it's just overwhelming. "When I'm working, I'm not on the fucking phone. If I responded to everyone, then we'd be closed." Our tip: the early bird gets the worm.

 Patrick wants his business to thrive and succeed in the Crossroads. "If I can make our money where my heart beats, then that's where I want to be." Although his heart beats downtown, he lives in Prairie Village. With two kids and their education in mind, he makes no apologies and no excuses for living there, he loves PV. When he was 22-years-old, Patrick would have never believed he would end up back in the burbs, but kids change your whole world.

Patrick is a self-described Chicago guy. He lived there for six years; it's where he met his wife, he worked at incredible restaurants there and it's where he still has a lot of great friends. "Cozy bars in Chicago in the winter time are the best." He is terrible with directions. He paid his dues cutting pineapples at Whole Foods. He doesn't want to be anyone's "guy" in Kansas City. He wants his business to be relevant on a national scale. And he puts his heart and soul into his work. "This is our fucking livelihood. Our entire fucking lives are in this thing."

  Make KC Better » Public transportation for sure. That ball got dropped a long time ago, not sure it will ever be picked up again. Downtown stadium. More stuff in the West Bottoms. 

Restaurant Roadie

Port Fonda

Kansas City, Missouri

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As soon as Port Fonda started accepting reservations for their sole six-top table, we immediately e-mailed chef Patrick Ryan for our chance to sit and eat in his converted Airstream trailer. Being a smidge neurotic, I contacted him three more times to absolutely confirm we were for sure getting in. The vintage-y/retro set table glowed invitingly from the parking lot of The Rieger Hotel. There was a steady stream of visitors stopping by to congratulate the chef and just to gawk as we most certainly would have, including chef Howard Hanna (The Rieger), chef Brian Aaron (Tannin) and several service industry veterans. The four-course prix fixe meal was delightful, especially the insanely yummy pork belly tacos. Our Port Fonda night was hands down one of the most fun and memorable dining experiences any of us have ever had. Thank you Port Fonda and we hope to come back and see you soon!

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We found out about open reservations on facebook. Click here to get to their page.

Or you can email Chef Patrick directly for reservations (patrick@portfondakc.com).