Dean James Max is the chef and president of DJM restaurants, a company that specializes in restaurant concept development and ongoing management, and has been an established leader in the culinary world for many years now.  He has celebrated the launch of numerous destination restaurants all over the world and is based out of Deerfield Beach, Florida.  DJM 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. Currently the company operates the Brasserie complex in Grand Cayman consisting of an up scale restaurant, market, juice bar, BBQ concept, bakery and event space. In addition, DJM runs the namesake restaurant James Republic in California and multiple concepts such as Asador and Arbor Kitchen in Texas. The newest venture is Chef Dean’s return to his flagship city with the opening of a unique seafood concept called Even Keel Fish and Oyster.  Chef Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote a cookbook in 2006 called “A Life by the Sea, and holds many restaurant accolades from multiple properties.