"SUCK THE MARROW OUT OF LIFE."
Chef Lionel “Butch” Blache
Texas-born, California-grown and French-trained, MAX’s Wine Dive San Antonio Executive Chef Lionel “Butch” Blache is one of kind! Originally attending New Mexico State University where he studied philosophy, Chef Butch later transitioned into the culinary world, driven by his passion for food. He started working in the restaurant industry at the age of 15, and considers himself a “self-made chef.” His extensive experience spans the United States with stints in Alaska, Sonoma and Napa. Chef Butch has studied under a variety of industry greats including Charles Downing of Flavor, Jay Veragae of Wolfhouse and Matther Greenbaun of Willowood Café, although he credits his mother and grandmother as being his best teachers. Now leading the MAX’s Wine Dive kitchen in San Antonio’s Quarry Village, Chef Butch brings his skills, renowned industry knowledge and flair for creativity to the team. His culinary “sweet” spots are found in the Southern, Southwestern and Italian cuisines, with specialties in New Orleans-style seafood, marinated rack of pork, a variety of duck breast preparations, prime-rib enchiladas and exotic appetizers.