NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Chef Dean Max is the president of DJM restaurants, a company that specializes in restaurant concept development and ongoing management and is an established leader in the culinary world. He has launched many destination restaurants, starting in 1999 with his flagship, 3030 Ocean in the Harbor Beach Resort in Ft. Lauderdale, Florida.
The company has launched and operated farm-to-table concepts in many hotel brands such as Ritz Carlton, Marriott, Renaissance Hotels, as well as a variety of independent restaurants and modern fast casuals, with each location earning many awards for food and beverage excellence.
The company operates the Brasserie complex—consisting of an upscale restaurant, market, juice bar, barbecue concept and event space—in Grand Cayman. In addition, it runs the namesake restaurant James Republic in California and multiple concepts such as Asador in Dallas and Cultivar Mexican Kitchen in Oklahoma City. The company has reinvented the food and beverage program at Pink Sands Resort in Harbor Island Bahamas.
DJM has created brands like Latitude 41, AMP 150, Parallel Post, Watertable, and reinvented the Cheeca Lodge Resort in Islamorada. The restaurants are all based around farm-to-table concepts and are deeply involved in grassroots marketing programs that develop them as destination locations. Max has a laundry list of accolades, from multiple James Beard Foundation Award nominations for Best Chef to being crowned King of American Seafood in 2010. He published the seafood cookbook A Life by the Sea in 2006.