Chef Dean Max is the president of DJM restaurants, a company that specializes in restaurant concept development and ongoing management, and has been an established leader in the culinary world for many years now. He has celebrated the launch of numerous destination restaurants, starting in 1999 with his flagship, 3030 Ocean restaurant created in the Harbor Beach Resort in Ft. Lauderdale, Florida.
He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, his namesake restaurant, James Republic, in Long Beach California, and most recently revamped the food and beverage program at the legendary Pink Sands Resort in Harbor Island Bahamas. DJM has also worked on multiple short term projects like the multi-million dollar renovation of Cheeca Lodge Resort and Spa in Islamorada, the Renaissance Inner Harbor Baltimore, and the Singer Island Resort and Spa.
Max’s latest adventure is a release of his new counter service concept called Cultivar Mexican Kitchen in December of 2015. His restaurants are all based around farm to table concepts and they are deeply involved in grass roots marketing programs that develop them as destination locations.
Chef Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote an amazing seafood cookbook in 2006 called “A Life by the Sea, and holds many restaurant accolades from multiple properties.
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