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About Max’s Oyster Bar

Max’s Oyster Bar opened in 1999 as the fourth restaurant in the Max family. Located among unique shops, cafes, and restaurants, Max’s Oyster Bar has stood the test of time as West Hartford Center’s vibrant and lively dining scene grew around it. Today, it’s as buzzing and popular as ever — attracting serious foodies from all over the region.

Our award-winning menu is designed to be seafood forward with an extensive raw bar selection and an array of meticulously prepared seafood dishes, featuring fresh catches of the day and seasonal delicacies. We also offer many non-seafood offerings for even the most ardent landlubber. From succulent lobsters to seared scallops to chophouse classics, each dish is crafted with precision and accompanied by expertly paired wines or cocktails. Impeccable service and attention to detail elevate the dining experience, making it a memorable occasion for guests seeking fine cuisine in a luxurious setting.

Meet The Team

Robert Cooke


Bob Cooke developed a great passion for seafood while growing up on the Connecticut shore.  He started lobstering in the “Sound” at the age of fifteen after realizing it was a great way to get a delicacy easily and inexpensively.

Bob received degrees in hotel and restaurant management from New York’s Paul Smith College and Florida International University in Miami.  His professional career began with Howard Johnson’s and later Hilton Hotels.

With years of experience in the hotel hospitality industry, Bob joined Boston’s famous Legal Seafood Restaurant Group.  During his 12 years as a General Manager, Bob helped open four restaurants, including the highly successful new concept, Logan Airport Oyster Bar.  He credits Legal Seafood Restaurant for introducing him to the world of high volume.

Bob has brought his extraordinary knowledge of seafood and sophisticated restaurant operations to Max Hospitality as Managing Partner/Owner.

Shawn Jones


Shawn Jones grew up in East Hartford, CT and fell in love with food early on in life from spending time in his family kitchen with his mother and especially his "Nanny". As he grew older, learning about wine became a passion that he now enjoys sharing that knowledge with co-workers and guests.

Shawn was a longtime partner for Outback Steakhouse in New London, CT (and was even named 2007 Partner of the Year) and worked at Bonefish Grill in South Windsor, CT before joining the Max Restaurant Group. When he's not working at Max's Oyster Bar, he enjoys spending time with his wife and children. And in his house, football is life!

Matthew Burrill


Born and raised in Coventry, Connecticut, Matthew Burrill first found his love for cooking early in life when his mother taught him the basics of sauce making. When she would make a roast or a meal for the family, Matthew was in charge of making the sauce for it.

As time went on, Matthew found that cooking was what he enjoyed most, so he enrolled at the Connecticut Culinary Institute and upon graduating, started working at Foxwoods Casino and eventually with Max Hospitality.

Since then, Matthew has spent years working with many talented chefs at various Max restaurants before being given the reigns at Max’s Oyster Bar.


Max Hospitality is always looking to expand our team. We offer competitive wages, a generous benefits package, flexible hours and the opportunity to grow with the company. Join the most respected restaurant group in Southern New England and you will have the opportunity to experience and learn the hospitality industry from visionary Chefs and seasoned Restaurant Managers. Max Hospitality is an equal opportunity employer.

Please e-mail your resume and cover letter to us at jobs@maxhospitality.com.

Ready to join?

Max's Oyster Bar

964 Farmington Avenue
West Hartford, CT 06107


Sunday - Thursday: 11:30 AM–9:00 PM
Friday - Saturday: 11:30AM - 10:00PM