Max is is the Founder of Serviette magazine
And will be doing a talk on Starter, Main Course and Dessert: creative lessons for magazines from the restaurant business
About Max’s talk
Max discusses his years as a restaurant operator and what the world of hospitality has to teach publishers of all sizes. From wearing multiple hats, to frantic problem solving and team management, the modern publisher and restaurateur have plenty in common. But for both to succeed in competitive markets, the conditions necessary for creative exploration have to be deliberately cultivated and fiercely defended.
About Max
Max Meighen is a hospitality and publishing entrepreneur originally from Canada, now based in Copenhagen. From 2019 to 2025, he owned and operated Avling, a restaurant, brewery, and urban farm. In 2022, he launched Serviette, a food driven title born from the belief that passionately, joyfully, and deliberately engaging with food is the best way to live a good life. The magazine aims to capture the best sort of dinner party conversation: wide-reaching, digressive, and wildly informative and entertaining.
Connect with Max
Website: Serviette
Instagram: Serviette
LinkedIn: Max Meighen