Maxcel Hardy, Detroit
Chef Maxcel Hardy, a Detroit culinary leader known for his commitment to community and fighting hunger, died Monday at age 40, a representative for the family said.
The cause of death was not immediately known. Family spokesman David Rudolph confirmed his death to The Detroit News early Tuesday.
“The family is asking Detroit for prayers and privacy at this time,” said Rudolph, adding that he recently spoke to Hardy. The chef was looking forward to the opening of his long-awaited seafood restaurant What’s Crackin’ in Detroit, Rudolph said, and for the spotlight the upcoming NFL Draft was going to shine on the city’s food scene.
Hardy was a Detroit native who had spent time cooking in Miami and New York City for high-profile customers. He returned to Detroit and opened Rosedale Park restaurant River Bistro in 2017, followed by Coop Detroit at the Detroit Shipping Company, a food hall in the Cass Corridor a year later. He also owned and operated Jed’s Detroit, a pizza and burger carryout at Seven Mile and Interstate 75.
Hardy’s cuisine was a blend of Caribbean and Jamaican flavors, and he was not afraid to load up expertly prepared proteins with a variety of seasoned sauces. He was also a cookbook author and released a signature line of dry spices.
The chef, who graduated with a culinary degree from Johnson & Wales University — North Miami, received local and national accolades. In 2021, he was named one of The Detroit News’ Michiganians of the Year and was presented with the Angelo Henderson community award. He also has accolades from the Detroit Free Press and Hour Detroit, and was recognized by the New York Times as one of “16 Black chefs changing food in America.”
During all of his successes, Hardy gave back. More than 10 years ago, he founded his nonprofit One Chef Can 86 Hunger, and also worked with other groups, including the Horatio Williams Foundation, the I AM Hope Foundation and Too Many Cooks in the Kitchen For Good.
He told The News in 2021 that helping others was “a natural thing” for him.
“I guess it kind of comes from me being a kid and sometimes going without, so now I just want to make sure if anybody’s hungry, we’re going to feed them,” he said. “But also teaching kids how to do the same thing and understand how food grows, where it comes from, how to spend money and how to save and do this with their family.”
Hardy is survived by his two daughters.