As the heart of Richmond’s culinary scene continues to beat stronger than ever, it’s hard to ignore one of the city’s rising stars in food journalism, Maxwell “Max” Coleman. A food blogger with a loyal following and a discerning palate, Max has made waves not just for his honest takes on local cuisine but for his own deeply personal journey of healing and transformation. Today, I sat down with Max to talk about food, life, and what’s next for this talented writer as he makes RVA his new home.
Q: Max, first of all, welcome to RVA! You’ve made quite a name for yourself in the food world, but before we get into all of that, let’s talk about your decision to move to Richmond. Why now, and why here?
Max Coleman: Thanks! Richmond has always had a special place in my heart. It’s not just the food scene, although that’s a big part of it. After everything I went through—recovering from my injuries, dealing with addiction, and getting back on my feet—I wanted a fresh start. RVA is close to where I grew up in Norfolk, but it also gives me the chance to carve out something new, you know? Plus, there’s just so much happening here in terms of food and culture, I couldn’t resist.
Q: You mentioned your recovery, and I know that’s a big part of your story. Can you share a little more about that journey?
Max Coleman: Yeah, it’s definitely been a wild ride. After the Unite The Right protest in Charlottesville where I got injured, things took a dark turn for me. The physical pain was one thing, but the emotional toll—that’s what really hit me. I got caught up in prescription pills, which started out as a way to manage the pain but became something much more destructive. There were moments I didn’t know if I’d make it out, to be honest.
But food became my lifeline. Writing about food, photographing it, experiencing it—it gave me something positive to focus on. It’s strange to say, but in a way, food saved me. That’s why I’m so passionate about it. It’s more than just a meal for me; it’s part of my healing.
Q: That’s powerful, Max. How has your personal journey shaped the way you approach food blogging?
Max Coleman: It’s all about being present for me. I used to be the guy who’d chase the next big trend, but now, I’m more interested in stories—both on the plate and behind it. Food is an expression of culture, of history, of love, and sometimes, even of pain. I like to dig deep into that, into why a chef chooses certain ingredients or why a dish matters to a community. And that’s why I focus so much on local chefs and hidden gems—there’s a richness to be found in the stories behind the food.
Q: Speaking of your blog, it’s been growing steadily! What’s next for you in terms of content creation and the overall direction of your platform?
Max Coleman: Oh man, I’ve got some exciting things in the works. I just moved into this amazing loft in Shockoe Bottom, and part of why I’m here is to take my blog and my videos to the next level. I’ve been doing all the filming and editing myself, but now I’m working with a professional videographer based in Church Hill. This woman knows her stuff—she’s going to help me create some really dynamic video content that captures not just the food, but the entire dining experience.
I want to highlight more of the “unseen” parts of the culinary world. Like, what goes into prepping for a pop-up? What does a chef feel in the moments before service? I want my readers—and viewers—to get that behind-the-scenes look.
Q: It sounds like there’s a lot on the horizon. Do you have any advice for aspiring food writers, especially those who may be struggling with personal challenges?
Max Coleman: My biggest piece of advice? Don’t give up on yourself. I know that sounds cliché, but it’s true. When I was at my lowest, I didn’t see a way forward, but there was one—I just had to keep moving, even when it felt impossible. Whether you’re dealing with addiction, mental health struggles, or even just the day-to-day grind, it’s okay to take things one step at a time.
And when it comes to food writing specifically—stay curious. Always. There’s always something new to learn, a new flavor to discover, or a new story to tell. That’s what keeps me going, even on the tough days.
Q: Final question—if you could only eat one dish for the rest of your life, what would it be?
Max Coleman (laughing): Oh, that’s cruel! But okay, if I had to choose—it’d be tacos. There’s just so much you can do with them, and they’re a perfect balance of flavor, texture, and creativity.
Read Electric today and get to know Max and Daniel, and how love mends what life has broken. Electric is available at Amazon, Apple Books, Google Play, Kobo, Nook, and Smashwords.
Ian O. Lewis and Luke Jameson 