Those familiar with Brent and his approachable, sophisticated style, obvious passion and knowledge of wine, will recognize his influence at Maxwell, where he works as a full-time employee.
Prior to opening his Shaw DC wine bar, Kroll designed the wine program of the newly re-opened Iron Gate, a historic landmark that was once the longest operating restaurant in D.C. In 2015, Iron Gate was awarded Wine Program of the Year by the Restaurant Association of Metropolitan Washington and Top Wine Program in the D.C. region by DC Modern Luxury, as well as being
recognized as one of the Best Wine Restaurants in America by Wine
Enthusiast. Kroll also wrote the wine list for other local restaurants such
as Hazel and the Partisan.
Kroll brings a depth of knowledge and restaurant experience to his current position. Before coming on the scene in D.C., Kroll worked with Michael Mina Group at Saltwater at the MGM Grand in Detroit, the Fairmont Turnberry Country Club in Miami, and Casa Tua in South Beach. Kroll arrived in the
nation’s capital in 2008 and quickly made a name for himself with renowned restaurateur Ashok Bajaj. Kroll oversaw the wine program at Ardeo/Bardeo and later at the Oval Room, where he also created the cocktail menu. In 2010, Kroll accepted the position of wine director at Adour by Alain Ducasse at The St. Regis Hotel. Prior to opening Maxwell, Kroll accepted the position of
GM at Proof to prepare himself for running his own bar.
Brent has been featured in The Wall Street Journal, Washingtonian,
The Washington Post, Wine & Spirits, Wine Enthusiast, Wine Spectator
and more. In 2014, he was named a Rising Star by StarChefs.com.
Niki, a DC local, graduated from George Mason University with a degree in Business Management and Entrepreneurship. She has worked in several
sectors of the restaurant and wine world from working in neighborhood restaurants in high school, bartending at Cork Wine Bar, fine wine sales, to even a butcher's shop. Niki made her way to Head Sommelier at Fiola Mare where she cut her teeth as a sommelier working under Casper Rice for Fabio Trabocchi. In her time there, Fiola Mare won several awards including Best Seafood Restaurant in American by Time Out Magazine, Best New Restaurant of the Year at the Rammys and Best Restaurant in Washington by the
Washingtonian to name a few.
Since then, Niki continued to diversify her experience including working at Joseph Magnus Distillery, opening Voltaggio Brothers Steakhouse at MGM along with a number of small consulting projects before joining the team at Maxwell.
Daniel is another DC local, having grown up in Falls Church, VA.
He graduated from Virginia Tech in 2011 with a degree in Hospitality &
Tourism Management and started working for Eat Good Food group soon after stint as a manager at Virtue Feed & Grain in Old Town Alexandria.
In 2012 Daniel moved down to Austin, Texas where he worked at Uchi, a James Beard Award winning Japanese restaurant. He helped to redesign the staff beverage training program there before moving back to the DC area in the fall of 2014. After looking through the beverage list at Iron Gate and
marveling at the full page of wines from Santorini he decided to apply for a job there. Iron Gate would end up providing him with an array of professional opportunities and introductions, not the least of which was Brent Kroll, founder of Maxwell.
As Bar Manager of Iron Gate, Daniel and Brent spent a lot of time
collaborating on wine and service, which led them both to numerous
accolades – and of course, to Maxwell itself.