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.
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.