DETROIT – Detroit chef Max Hardy took pride in cooking up dishes that excited the palate.
But he served up much more than that, often using his talents and gifts to make a difference in the community.
Hardy passed away Monday (March 4) at the age of 40.
His Coop Caribbean Fusion is located right next door to Genevieve Vang’s Bangkok 96 Street Food at the Detroit Shipping Company.
They were the first restaurants to open at the food hall.
“When I say he is my son, I respect him a lot,” Vang said. “It is going to be tough because it is so close.”
Anthony Faustina, who owns Faustina’s Creole and Soul Food, stopped by the Detroit Shipping Company Tuesday afternoon.
“I am just kind of stunned that the guy is gone. He is going to be missed,” said Faustina. “He was a heck of a chef.”
Over the years, Hardy appeared on Local 4 multiple times.
Last week, he visited Live in the D for Black History Month.
Hardy received many honors, including being named one of the top 16 Black chefs changing food in America by The New York Times in 2019.
“We are very fortunate to have had him in our city and teach our young folks and to bring a part of his family, his life and his culture to the plate. So, the loss is just tremendous,” said Phil Jones with the Detroit Food Policy Council.
Hardy’s community work set him apart from other chefs.
“He broke his back for this community,” Faustina said. “The man would give his last.”