Chef Profile: Dean Max

Dean James Max comes from a dynasty of
foodies. His grandfather, for many years a chef at an upstate NY resort, opened a much-loved bed-and-breakfast in Cape May. Dean’s father, himself a New Jersey farmer’s son, started his own farm on Virginia’s Eastern Shore.

Dean says he has fond memories of the bounty, both earthbound and marine, of Chesapeake Bay: “Growing up in this environment gave me an early insight about freshness and how foods work together.”

Dean became executive chef and co-owner of the much-loved Atlanta restaurant, Mumbo Jumbo. From there he was coaxed back to the West Coast being named executive chef of the wildly popular Woodside, in Brentwood, Southern California.

Success brought an offer from the giant Marriott hotel group to create his own restaurant at one of its most prestigious properties, the Harbour Beach Resort & Spa in Fort Lauderdale, Florida.

With many appearance on the Food Network, authorship of the book ‘Life By the Sea’, Dean has won wide recognition, including:

  • Best Chef in South Florida, 2005, Boca Raton Magazine
  • Best Chef South Florida, 2006, National Restaurant Association
  • James Beard Recognized Chef