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The Renaissance Hotel of Dallas recently underwent a $3 million dollar renovation of their lobby, restaurant and bar. This week, they debuted their newest creation – Asador. Calling it “Modern Farm to Fire”. Catherine Flagg and Kelle Jackson of Jackson Flagg PR, gave me a guided tour of the new digs and Chef Dean James Max passionately explained his new concept.  Click here to see a video interview with Chef Max.
Listen up locavores! The website proclaims, “All meats are grilled on an open Mesquite fire, and we proudly serve a large array of local artisan products. Organic is important to us, but more importantly we believe in all natural products without the use of steroids, growth.”
Teaching others about food comes naturally to Chef Dean Max, who grew up on a small farm near the shores of the Chesapeake Bay, tended his own vegetable patches, and fished and cooked with his grandfather, a professional chef.
Max eventually decided to follow in his grandfather’s footsteps and gained experience at such notable restaurants as San Francisco’s Brasserie Savoy, Gerard’s Place in Washington, D.C., and the Ritz-Carlton in Atlanta. Max has garnered praise from Gourmet magazine for his “stylish American cooking.”
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