For many of us, the place we call home is more than a backdrop – it’s a foundation and for Max Lutze, that couldn’t be truer.
As someone who grew up, studied and started his first job in Marlo, Max’s journey is a testament to community, perseverance and the transformative power of returning to one’s roots.
“I’m a local, first and foremost,” Max said.
“My first job was right here, bagging ice for Brian and Shelley at the store I now own.”
That early start paved the way for a career in hospitality, beginning at the Marlo Hotel at 16.
“I was a hopeless kitchen hand,” Max admitted.
“But Tara Morgan saw potential and gave me my first foot in the door into cooking.”
That foot in the door led to an apprenticeship at The Boathouse in Lakes Entrance under head chef, Eric Monteith.
Here, Max learned the craft of seafood cooking, working with fish straight off the boats.
Seeking broader horizons, Max moved to Melbourne, finishing his apprenticeship at two bustling venues: Lulo in Hawthorn and Moccha Joes in Glen Waverley.
At Lulo, a tapas bar turned South American cervecería, they learned the importance of adaptability and intuition in cooking.
“No recipes – just trust your tongue and eyes,” Max explained.
Moccha Joes offered a different lesson: precision.
“It was a high-volume café, open three meals a day, seven days a week,” Max said.
“It showed me how well a machine can run with a good plan and management and has always been and inspiration for business model for me.”
Despite Max’s success in the city, the call of Marlo was irresistible.
Returning to the Marlo Hotel and eventually taking over the reins in the kitchen, following on from honing his skills while traveling abroad during off-seasons to gather culinary inspiration.
But the story doesn’t stop there.
In a twist of fate, the very store where Max’s journey began came up for sale at a pivotal moment.
“I was ready for a new work challenge – and most importantly I was about to become a father for the first time,” Max said.
Rebranded as The Local, the store embodies a commitment to community and fresh, local produce.
“We are The Local; the local whom buy local, support local, employ local and we strive to be the first choice as a local social house,” Max said.
“The philosophy is simple: To be welcoming, treat your regulars as well as your guests and supply a space where people can be comfortable while getting good food, good coffee and fresh local produce.”
The venture hasn’t been without its challenges.
As an owner, Max juggles roles as head cook, bookkeeper, manager and functions coordinator.
But the support of their team and the Marlo community keeps him going.
“The aesthetic changes you see here? Many were suggested and even implemented by locals who just want us to succeed,” Max said.
Looking ahead, the future of The Local is open-ended.
“We could evolve into anything – a café, restaurant, caterer, all day diner, beach bar, or all of the above,” he said.
“Time will tell, and that’s the cool thing about it really. Flexibility is a great thing to have.”
At the heart of it all, Max remains focused on one goal: making Marlo an even better place to live, work and visit.
“This is where my family lives, and I will do whatever small things I can do to make it better,” he said.
