Patric Bell-Good Joins MAX’s Wine Dive as Executive Chef
Patric Bell-Good Joins MAX’s Wine Dive as Executive Chef
Veteran restaurant leader brings experience and enthusiasm to Midtown restaurant
ATLANTA (November 7, 2014) – MAX’s Wine Dive welcomes executive chef Patric Bell-Good to the team. Bell-Good brings more than 20 years of experience in the food and hospitality industry to the MAX’s kitchen.
Bell-Good has worked all levels of food service, from fast food to delis, to fast casual and fine dining. He graduated with highest honors from The Art Institute of Atlanta’s School of Culinary Arts in 2002, and moved on to working with some of the city’s most respected chefs. In his early career, Bell-Good worked in the kitchen at Bluepointe alongside chef Ian Winslade, who is now executive chef at iconic Atlanta restaurant Murphy’s and newly-opened Paces & Vine, as well as chef Michael Tuohy – then of Murphy’s.
Following his time at Murphy’s, Bell-Good landed his first chef gig at acclaimed Atlanta brunch destination, The Flying Biscuit. From there, he accepted a position at West Egg Café, where he mastered the art of Southern comfort and cuisine. After seven years at West Egg, the distinguished chef took a break from the kitchen to spend time consulting, and then became chef at The Barrelhouse on Tech Square, where he stayed for almost two years.
Born in Alabama, raised between Alabama and Tennessee, and an established resident and culinary artist of Georgia, chef Bell-Good’s understanding of Southern hospitality and extensive experience in creating gourmet comfort food will be a perfect fit for MAX’s Wine Dive Atlanta’s laid-back yet top-notch food and wine program.
About MAX’s Wine Dive:
MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For more than seven years, the MAX’s Wine Dive concept has garnered numerous accolades and awards including Wine Enthusiast Magazine’s “The Nation’s 10 Best Brunches” in 2013, Travel + Leisure’s “Best Wine Bars” in 2012, OpenTable Diner’s Choice for “Top 100 Brunch Restaurants in the U.S.,” and Southern Living Magazine’s “The South’s Best Fried Chicken.” MAX’s chefs have appeared on Food Network, the Cooking Channel, and a multitude of local networks. Most recently, Nation’s Restaurant News named MAX’s Wine Dive one of the country’s “50 Breakout Brands” as well as one of five “2013 Hot Concepts” in the United States.
About Lasco Enterprises:
Established by Jerry and Laura Lasco in Houston in 2003, Lasco Enterprises, LLC is the parent company for MAX’s Wine Dive (Houston, Austin, San Antonio, Dallas, Ft. Worth, Atlanta and Chicago), The Tasting Room Wine Cafés (Houston), Lasco Events & Catering, Boiler House Texas Grill & Wine Garden (San Antonio), and The Black Door online wine community, and now has more than 600 employees in seven cities. In 2010, 2011, 2012 and 2013, Inc. Magazine named Lasco Enterprises one of the fastest growing private companies in the U.S. In 2011 and 2012, Lasco was named as one of the “Best Companies to Work for in Texas” by the Best Companies Group. The Houston Business Journal named Lasco Enterprises to its Fast 100 list of fastest-growing private companies in Houston in 2009, 2010, 2011, 2012, and 2013. In 2009 and in 2012, the publication awarded Lasco the Houston Business Journal’s “Enterprise Champion” award for the company’s commitment to its employees, the communities in which it operates, and for its contributions to its industry. For more information, visit www.lascoenterprises.com.
MEDIA CONTACT:
Kelley McLaughlin / Julia Ott
The Reynolds Group, Inc.
404.888.9348
kmclaughlin@thereynoldsgroupinc.com