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Chef #SquadGoals

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All-star Chef Team Ready for Season

Burt Rapoport and the entire Rapoport’s Restaurant Group team are pleased to introduce a stellar squad of executive chefs this season. Instrumental in cultivating the culinary team is RRG Culinary Director Patrick Broadhead, who has worked with Rapoport for over 20 years. An overview of the talented team goes as follows:

Now at the helm of Burt & Max’s is Executive Chef Chris Miracolo. A staple on the South Florida culinary scene since the late 1990’s, Miracolo served most notably with The Restaurant People (TRP), one of Broward County’s leading restaurant hospitality companies. During his time with TRP he worked on a number of concepts in a number of capacities. Now at Burt & Max’s, Miracolo has rolled out a new menu evoking the classic comfort-driven cuisine it’s known for with fine dining flourishes that will please loyal fans and newcomers alike.

Italian cooking is the foundation upon which chef Fabrizio Pintus has built an illustrious career. Hailing from Milan, Italy, Pintus – the newly-appointed executive chef of Prezzo– has worked in a number of top-tier restaurants. Classically trained, his most recent work includes positions at Four Seasons, Dublin, a six-year stretch as executive chef of Tiramesu Restaurant on Miami Beach and, prior to joining RRG, he served as executive chef of Il Fornaio in Santa Clara, California. A new Prezzo menu, rich with concept classics and new creations by Pintus, is now available.  

Rounding out the new additions is chef Bruce Feingold. A graduate of The Culinary Institute of America in Hyde Park, New York, Feingold is best known as the former executive chef/managing partner of Delray Beach’s famed Dada restaurant. There, his inventive cuisine and professional oversight helped made Dada one of Delray Beach’s most popular, acclaimed and successful restaurants. He has taken over as executive chef of Deck 84, for which he has prepared an inspired, flavorful new menu that will complement Deck 84’s colorful waterfront setting.

The trio join Hector Cintron, executive chef at Max’s Grille. A graduate of the Florida Culinary Institute, Cintron – who has been with Max’s Grille for 11 years – cut his teeth at Delray Beach’s famed 32 East and also served as executive chef of Timpano Italian for close to two years. At Max’s Grille, he oversees one of the city’s busiest commercial kitchens, executing 800+ covers a day all the while maintaining the restaurant’s reputation for consistently delicious California-inspired American fare.