MAX’s Wine Dive is opening in September and today has announced their staff both front of the house and in the kitchen the line-up is impressive and no doubt the Dallas outpost which will be located in uptown on McKinney across from the West Village.
MAX’s is known for their irreverent look at a wine bar, serving up Southern fried chicken and a special hot dog that should rival all the new dogs barking on the Dallas scene.
Best known for his 14 year run at Nana Restaurant at the Hilton Anatole Hotel, Paul Pinnell is a welcome addition to the MAX’s team with prior experience at some of Dallas’ top restaurants, including his own award-winning Dali Wine Bar & Restaurant. Seasoned in food and beverage management with an emphasis on upscale/fine dining, Pinnell will be responsible for managing all aspects of restaurant operations for MAX’s.
MAX’s Executive Chef Patrick Russell joins the MAX’s team with more than 10 years of industry experience and will oversee all kitchen operations. Before coming to MAX’s, Chef Russell spent almost four years in the kitchen at Craft Dallas, starting as an intern/line cook and moving through the line to become Sous Chef. A Dallas native, Chef Russell trained at The New England Culinary Institute and hopes to share his knowledge of the culinary world with MAX’s guests by providing superb food in a sustainable manner.
“After waiting many years to find the best possible location for MAX’s Wine Dive, we have put together a great team to launch this concept in Dallas,” says Lasco Enterprises Founder & CEO Jerry Lasco. “With Chef Russell running the kitchen and Paul and Mark overseeing the front of the house, I’m confident that our guests will have the unique experience MAX’s is known for with a glass of fine wine, delicious gourmet comfort food, and a bit of a ‘rock ‘n roll’ atmosphere.”