Central 9th Market
Max Nelson grew up in a tiny town of 100 people in northern Minnesota, where hunting, fishing, and farming were part of daily life. “That’s where my love for food came from,” he recalls. “We were always eating really fresh food.” This early exposure to homegrown ingredients laid the foundation for his future culinary endeavors.
Max’s journey to becoming a beloved chef and community pillar in Salt Lake City is a tale of passion, perseverance, and a deep love for cuisine. After a stint in North Dakota, where he juggled college and cooking jobs, Max decided it was time for a change. “There was no reason to stay in North Dakota, so I moved to Salt Lake City where my mom was, and because I had a friend here.” At twenty-two, he embarked on a new chapter and has called Salt Lake City home ever since.
His culinary career in Utah began at Snowbird. “I went around to all of the ski resorts as I had never experienced anything like this.” He eventually ran a ski resort in the Canyons for about five years before moving to Main Street in Park City. “I fell in love with fine dining, honed my skills, learned to cook, and then heard a little diner was opening in Salt Lake City and they needed a chef.” This marked his first experience running a restaurant. After a year at the diner, Max took on various jobs before landing at HSL (Handle Salt Lake). “This restaurant allowed me to grow more and express myself. We even won best restaurant while I was there. It was a really good experience.” This period of growth and recognition set the stage for him to start thinking about his own venture.
In 2021, Max opened Central 9th Market, partnering with his friend, Noah Kuhns. “I fed him for a long time when I was working in Park City. We hung out after work and became friends.” Their partnership was a natural fit. “We are a good team. He balances me out and has to rein me in every so often when I get a bit goofy.” Their business blends the vibe of a New York City bodega with the spirit of a Utah farmers market. “I built relationships with local farmers and always felt that I wanted to do something based on them. I am the go-between for the farmer and consumer.” As you walk around the market, 80% of what they sell is made locally - hot sauces, flour, beer, produce, and many locally made drinks. “It’s our community and we always want to uplift them. This is the only way I know how to do it, so we are giving it a go.”
A focal point of the market is the wood-fired oven, which brings his signature (and I must say, outstanding) sourdough focaccia to life. “The guy who taught me to make it was from New York. My sourdough starter is from his grandma from Italy, and I have kept it going for fifteen years. It’s so strong, potent, and powerful.” This sourdough journey has been a significant part of Max’s culinary career.
The market has become an integral part of the neighborhood, serving a diverse clientele. “We’ve kind of become a place to feed the counterculture—people from all walks of life. On Saturdays and Sundays, we serve about 400 sandwiches and sometimes run out by three in the afternoon.” Max is incredibly grateful. “I’m super happy to be a part of the community and so appreciative that we have the support of everyone around us.”
