New M Crowd CEO Michael Cox is already classing up the M Crowd. Today comes word the company behind MiCocina, Taco Diner, and The Mercury has hired Mathew Dunn to be the team’s Director of Culinary Operations. Dunn, a veteran Dallas chef, has done time at Stephen Pyles, Central Market, Consilient Restaurants, and Brinker International. Perhaps Dunn’s hiring will allow The Mercury’s top chef Chris Ward to take a day off every once in a while. Or maybe there is a new concept in the works. I left my crystal ball at home. Full press release below.
April 1, 2011 – M Crowd Restaurant Group, along with Partner and Executive Chef Chris Ward, proudly welcomes Matthew Dunn to their team as Director of Culinary Operations. Dunn’s key responsibilities are focused on the needs of Mi Cocina and Taco Diner and include recipe creation, menu development and sourcing the best quality products, while Ward’s talents continue to be focused on culinary direction of The Mercury. “I believe Matthew will make a wonderful addition to the M Crowd team and wish him a long and successful career with us,” says Ward. “I look forward to working together and am here to help in any way I can.”
Matthew Dunn was recruited to M Crowd earlier this year by CEO, Michael Cox. This will be the third time the two have worked together, following stints as Executive Chef at Dallas’ renowned restaurant Star Canyon and at Central Market. While working for Stephen Pyles at Star Canyon, Dunn was given the opportunity to represent the restaurant at a dinner at the James Beard House. After returning to work with Pyles later at Stephen’s namesake restaurant, he was recognized nationally and named the “Next Generation of Talent” by Nation’s Restaurant News. “This is a time of very exciting opportunities for M Crowd and I am thrilled to be a part of it,” says Dunn.
About Matthew Dunn
A native of New Orleans, Matthew Dunn began working in restaurants at the age of 16 at venerable spots such as Le Ruth’s and Arnaud’s Restaurant. After achieving a degree in English Literature at the University of New Orleans, Dunn soon realized his passion for cooking and attended Johnson & Wales University in Providence, Rhode Island. His culinary talents have earned him positions with major players in the Dallas restaurant scene including Stephen Pyles, Central Market, Consilient Restaurants, Brinker International, and most recently, M Crowd Restaurant Group.
About M Crowd Restaurant Group
M Crowd Restaurant Group currently operates over 20 restaurants under three names – Mi Cocina, Taco Diner and The Mercury, which is led by Executive Chef Chris Ward. Each of the three concepts is independently well known for exceptional food, high service standards, and unique atmospheres, earning the restaurants local and regional acclaim. Celebrating its 20th anniversary this year, M Crowd is expanding into new markets and will be opening at The Woodlands Mall in Houston and in Tulsa, Oklahoma on Cherry Street. Gift cards available at www.mcrowd.com.