Ramon Sosa had the rare opportunity to learn his trade in 5-star Caribbean resorts at a very young age. After his journey led him to Fargo, he immediately began making an impact at Maxwells.
First as General Manager and now as co-owner at Maxwells, Sosa has been committed to delivering superior food and personal service in a relaxed setting.
Sosa’s formal wine training (Level 1 Court of Master Sommeliers), which he continues to pursue and impart to his staff, allows him to make recommendations that compliment both cuisine and purpose: “We tailor our guests’ experiences to the occasion. One evening a customer might be joining a chef’s dinner in the dining room. On another night, the same person could be celebrating a birthday with co-workers at the bar.”
Mike Wald started working in restaurants in his hometown of Bismarck when he was 15. Those early experiences solidified his passion for the industry and led him to complete two separate degrees; first in Restaurant Management at Bismarck State College and later in Hospitality & Tourism Management at NDSU.
A Maxwells mainstay since 2008, Wald recently became a co-owner. “I can’t wait to find new products and recipes that elevate diners’ experiences from start to finish. If I can inspire our guests to be creative in their own kitchens, that’s the ultimate compliment.”
While you’ll usually find him in the kitchen, Wald travels as often as possible to update his culinary skills and research trends that he can adapt for his patrons at Maxwells.