by Kat Barclay
There’s a new face leading the kitchen at MAX’S Wine Dive.
The restaurant, located at 2421 West 7th St., announced Tuesday that Chef Chris Boydston will be the new executive chef.
Boydston has worked in the restaurant industry for 20 years, starting at age 17 when he began working in upscale Fort Worth restaurants including the Ashton Hotel and The Vault, and The Stoneleigh in Dallas. After shifting to the hospitality side of the industry, Boydston acted as chef at the Omni Hotel in Fort Worth.
Originally from Biloxi, Mississippi, Boydston says he’s looking forward bringing his southern-style cooking to MAX’s Wine Dive, which includes his favorite dish on the menu and the southern classic — Shrimp & Grits.
“I am excited to be joining the team at MAX’s Wine Dive,” Boydston said in a press release. “I hope to bring even more southern hospitality and cuisine to the restaurant.”
Boydston takes the role three months after former executive chef Jenna Kinard announced she was leaving the restaurant.