Chef Matthew Dunn Joins MCrowd

More changes afoot at MCrowd. Three months after chief executive officer Greg Good's replacement with Michael Cox, Matthew Dunn -- former Stephan Pyles and Central Market chef and famously one of the few Dallas chefs to cook at the James Beard House -- joins MCrowd as director of culinary operations...

By Jonas M. Luster

April 1, 2011

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More changes afoot at MCrowd. Three months after chief executive officer Greg Good's replacement with Michael Cox, Matthew Dunn -- former Stephan Pyles and Central Market chef and famously one of the few Dallas chefs to cook at the James Beard House -- joins MCrowd as director of culinary operations. MCrowd operates the Mi Cocina and Taco Diner chains as well as Chris Ward's fine dining establishment Mercury Grill.

Dunn, who previously worked with Cox at Central Market, brings fine dining and chain restaurant experience into the MCrowd fold. Dallas' chef chasers might remember his stint at Joe's Crab Shack where he served "garlicky mussels" and shrimp po'boys before departing for Brinkers International as R&D chef with Brinkers' Romano's Macaroni Grill.

Dallas chain restaurant dining...it swallows even our young and promising ones whole.

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