Michael Pellegrino
Chef, MAX's Wine Dive
Chef Michael began his culinary career at the iconic Rattlesnake Club in Detroit under the tutelage of James Beard award-winning chef Jimmy Schmidt. After graduating from the Culinary Academy of Austin in 2001 Michael went to study under another James beard Award-winning chef - Chris Ward at the Mercury in Dallas. Following that he became the Executive Sous Chef at San Antonio's Metropolitan restaurant, a classic French Bistro and Wine Bar.
Chef Pellegrino then took over as the Executive Chef of the Guadalupe River Resort and Conference Center in Boerne, TX. He has also served and as a Production Supervisor at Bohanan's Prime Steaks and Seafood in San Antonio. Upon relocating to Houston, Chef Michael joined the culinary team at The Tasting Room Wine Café in Uptown Park, and was appointed Executive Chef at MAX's Wine Dive in early 2009.
During Michael's time at MAX's, he has been profiled in the Houston Chronicle and the Houston Press as he continues to develop the cutting-edge gourmet comfort food that has made MAX's a nationally-recognized restaurant concept. Under his direction, MAX's has garnered numerous local and national awards and accolades - including TRAVEL+LEISURE magazine listing MAX's fried chicken as one of 2010's "best fried chicken dishes in the country."