Restaurateur Dennis Max redefined South Florida cuisines in the 1980s with groundbreaking restaurants such s Café Max, Max's Place and Maxaluna. Credited with bringing California-style new American cuisine to South Florida diners, at its peak, the Max empire operated 17 restaurants with over 1,000 employees.


Max got his start in the restaurant business in the early 1970s while working at the national theme-oriented restaurant chain Victora Station.  After five years spent learning the ropes and developing an eye for culinary talent and honing his now-legendary business savvy, he helped create Carlos and Pepe's, the first California style Mexican restaurant in South Florida.  Next came Raffles at Dadeland Mall, the first attempt to bring a California cuisine restaurant concept to Miami.  A favorite gathering spot for young professionals, Raffles was an overnight success, eventually spawning an additional ten locations in Florida and Atlanta.


Café Max, opened in 1984 in Pompano Beach, sparking a culinary revolution.  Successful from the outset, the charming new restaurant generated unprecedented interest in the fresh, new cuisine from California as well as the space's casual chic environment.  Building on this success, the team followed with a string of ventures - Max's Place in North Miami, Maxaluna in Boca Raton and Brasserie Max in Plantation, positioning them and South Florida on the national restaurant industry radar, launching the careers of young chefs who grew into national names including Mark Militello, Oliver Saucy and Charles Saunders.


The business continued to grow throughout the 1990s, first with Max's Grille at trendy Mizner Park in 1991 and then into Miami Beach's Art Deco District with ventures like Astor Place, Max's South Beach and Prezzo.


Max's most recent success, Max's Harvest in Delray Beach, is the standard bearer for the farm-to-table movement in South Florida.  It embodies all that is good about great food - fresh, local, sustainable and simply prepared - the essence of great cooking!




Businessman and retail expert,Fred Stampone has been in the restaurant business for the past 10 years, with his investment in Max's Grille, together with his brother and other Philadelphia-area partners.  Fred is the detail man in The Max Group and complements Dennis Max's vision and creativity.


Stampone, a CPA, was a senior executive at a leading NYSE automotive aftermarket retailer for over 20 years.  One of three principals responsible for transforming a tired, retail brand into an industry-leading position, investment grade credit and Wall Street favorite in the 1990's.  Stampone led the expansion of this regional player into a national chain with the innovative, large-format automotive Supercenter concept.




Executive Chef, Patrick Broadhead, was inspired by, among other, Chefs Emeril Lagasse and Tyler Florence, who inspired him to follow their same path at Providence, Rhode Island's Johnson & Wales University.  Having acquired his ulinary foundation, Broadhead spent time traveling between Cape Cod and Florida while gaining a strong background in creating seafood dishes.  It was then elevated by the level of quality available from the delicacies he found in the waters around Florida.


When Broadhead began his journey with Max's Grille in Boca Raton as a line cook, the Exective Chef told him he would also hold that humbling and proud title one day.  True to that insightful prediction, he has been the Executive Chef at Max's Grille Boca Raton for many years, bringing his own distinctive style to his menu concept for this restaurant.


Broadhead is now Executive Chef/Partner of The Max Group and oversees menu creation for all of the concepts.  His vision is one of everchanging, exciting dishes which reflect the freshest flavors of the seasons.  He is passionate about New American, Mexican, Latin-American styles and especially the rustic, simple peasant food from the streets of Brazil.  He brings his unique and inspired culinary tastes to all of the restaurants that he oversees.




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