MAX’s Wine Dive’s Executive Chef Stefon Rishel believes that food is an organic entity and is ever-changing. “If you are not trying to learn and adapt, you are standing still. Standing still means falling behind.” Chef Stefon pours his heart and soul into every plate that leaves his kitchen. He attended the culinary program at the Art Institute of Dallas, and continues to give students from all culinary programs a chance in his kitchen to further their knowledge and careers. Stefon spent most of his formative years traveling and opening new restaurants where he fine-tuned his knowledge of the business.
Earning local and national accolades and rave reviews at his previous two restaurants, Brackets Restaurant and bar, and most recently Sisu Uptown Resort, Chef Stefon is ecstatic to join the MAX’s Wine Dive team. “The concept here is a perfect fit. The left side of the menu being the Classics, you can find menu items that are available at every location. The right side of the menu allows chefs the creative control to think outside of the box and put ourselves on the plate.” Originally from Jackson, Michigan, but now a “Converted Texan” Stefon has lived in the DFW area since he was 8 years old. Utilizing locally sourced products, Stefon is a firm believer in sustainability and all-natural products.