George Frey started working with Max at a New Hope restaurant in 1989 long before there was a Max & Me or Max Hansen Caterer or Carversville Grocery. He has worked through many phases of the companies, as sous chef at the first Buckingham Green store, sous chef at the National Constitution Center, and as the first cook at the Gardenville catering kitchen mainly working the concert catering business with Electric Factory Concerts in Philadelphia. Today, he is in charge of the smoked salmon division.
George is a Pennsylvania Department of Labor apprenticed cook and holds a Bachelor of Arts Degree in German and has done post graduate work in Journalism. As a National Press Foundation Fellow for Business and Economic Reporting, he has also worked as a writer and editor at international news organizations like Dow Jones & Company, The Associated Press and Der Spiegel.
George lives in Doylestown, where he owns a bar and restaurant called The Penn Taproom.