The People Behind the Plate
Executive Team
Co-Owner/Executive Chef
Mike Wald
Chef Mike Wald has guided Maxwells kitchen with a philosophy rooted in respect — for the ingredient, the guest, and the craft. His globally inspired technique is grounded in locally sourced ingredients, resulting in a menu that changes with the seasons and always surprises.
Under Chef Wald's leadership, Maxwells has earned consistent recognition for culinary excellence, including the Wine Spectator Award of Excellence year after year since 2012.
His signature dishes — from the Macadamia Nut Encrusted Chilean Sea Bass to the Pepper Seared North American Elk Tenderloin — reflect a commitment to bringing the finest proteins and produce to West Fargo's table.
Our Standard
“Maxwells is dedicated to bringing its patrons impeccably casual fine dining no matter what the occasion.”