You're in for a treat when you taste Chef Max's food. Classically trained in French cuisine, he once spent a season perfecting his craft in Italy and grew up learning from his father, who owned a farm. His past has therefore instilled in him a love for the freshest ingredients he can find, which he uses in his daily changing menu. His creations are simple and elegant, and he actually handles the selection -- and in most cases, the picking -- of the freshest fruits and vegetables. He's that passionate about his flavorful dishes. He's also charitable, as he's hosted a culinary camp for teens with a hankering to become the next Iron Chef. The restaurant hosts a number of charity events, including most recently fundraisers for Kids in Distress of Fort Lauderdale and .the Broward County Junior Achievement. As if that isn't enough, Chef Max has published own cookbook, "A Life By the Sea: Cooking with Chef Dean James Max." And, by the way, before 3030, Chef Max held positions at many fine-dining establishments across the country, both in and out of hotels, including the Savoy in San Francisco and several Ritz Carltons. Please read below to get a feel for the depth and breadth of his ever-changing menus.

Chef's Selection (Dine Out Lauderdale 3 Course $35/$47 with tasting of wine): Kabocha Squash Soup (chives/Pinot Grigio, Valle, Colli Orientali Del Fruili, Italy); Grilled Pompano (bok choy, sweet tomato, mushrooms, corn, snow peas, sweet soy broth/Chardonnay, Voyager Estate, Margaret River, Australia); Guinness Stout Cake (caramelized apples/Late Harvest Riesling, Brassfield, High Valley, California).