"SUCK THE MARROW OUT OF LIFE."
Since making a splash in the culinary scene more than 10 years ago, MAX’s Wine Dive’s Executive Chef Patrick Russell has helped revolutionize the way Dallas, Texas, looks at comfort food.
Chef Patrick trained at The New England Culinary Institute before moving back to his hometown of Dallas several years ago. After graduating from the Culinary Institute, he worked at Craft Dallas for nearly four years, starting as an intern and moving his way up to sous chef.
As executive chef at MAX’s Wine Dive, Chef Patrick prepares unique fare using fresh, seasonal ingredients. The menu is composed of two parts: the left side is composed of traditional Wine Dive Classics dishes that are consistent with the other locations, while the right side allows Chef Patrick to be creative and prepare seasonal specialties. His gourmet comfort food tempts customers with unique flavor pairings that entice the palate. Chef Patrick’s Caviar and Crème Fraiche “Nachos” were recognized by Bon Appetit as a decadent twist on the classic nacho.
During his time at MAX’s Wine Dive, Chef Patrick has accrued national and local attention with his creative dishes. And with his focus on delivering outstanding customer service and superb food, Chef Patrick strives to impress every guest who walks through the doors.