Longtime area chef George Vogelbacher has joined Maxine’s on Shine, the little neighborhood restaurant in Colonial Town South, to oversee the menu’s seafood entries. Vogelbacher had recently been with Winter Park Fish Company, which he helped open in 2010. Last fall he was dismissed.

Area veterans will remember Vogelbacher’s restaurant Le Cordon Bleu in the building that is now occupied by Cask & Larder. When a fire in that structure forced him to relocate, Vogelbacher opened Nicole St. Pierre in a building on the grounds of the Enzian theater. 

Vogelbacher’s title is not executive chef at Maxine’s. That position is held by Audrey DeJesus.

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