The Mavericks are back inside a remade practice facility in Dallas after a five-month, 7,500-square-foot offseason renovation aimed at putting more of the daily basketball operation under one roof — from recovery work and player meals to the time between workouts.
Key takeaways
- Dallas reopened its renovated practice facility after a five-month project.
- The overhaul touched the practice court, wellness spaces, players’ lounge, barbershop and dining operation.
- Two new 18-foot-by-5-foot windows bring daylight onto the practice floor for the first time.
- The club has introduced Champions Performance Kitchen, a chef-led nutrition program with 50 Eggs Hospitality Group.
- Meals, smoothies, travel catering and road-hotel food plans will be tailored to players’ individual needs.
A rebuilt daily base for the Mavericks
CEO Rick Welts framed the investment as part of the organization’s larger basketball infrastructure. He said the facility is where players and staff spend much of their working day, and that the building needs to give them the resources to prepare, recover and play at their highest level.
Welts credited Patrick Dumont and the ownership group for backing the project, calling it an investment in the people around the team, the pursuit of championships and the effort to build a first-class Mavericks operation.
The work on the court includes the pair of 18-by-5-foot windows, a change that introduces natural light to the practice space for the first time. In the recovery area, the club added a custom infrared sauna lined with eucalyptus hardwood that can reach 170 degrees.
The players’ lounge has grown by 50 percent and carries details shaped by player input. The space includes a wall for vinyl records, a display for player-edition sneakers and custom furniture built to fit the Mavericks’ average player height.
Dallas also expanded the dining room, adding a 100-square-foot skylight, an 11-foot Ficus tree and a 140-square-foot preserved-moss wall. The room includes custom banquette seating and 70 pieces of commercial-grade food-service equipment.
Champions Performance Kitchen expands the nutrition plan
The renovated kitchen and dining setup will house Champions Performance Kitchen, a new program created with 50 Eggs Hospitality Group. Culinary Director John Bauer will lead the operation after a career that included nearly 10 years with Chef Daniel Boulud’s Dinex Group.
The program is designed to pair restaurant-level cooking with performance nutrition for Mavericks players, coaches and staff. Food will be made from scratch in-house, including breads, pastries, sauces, condiments, pressed juices and ground burger blends, giving the kitchen staff more control over ingredients and each meal’s nutrition profile.
The menu will lean on seasonal products and Texas suppliers, including Wagyu from Rosewood Ranches, produce from Reeves Family Farm and poultry from Roman Heritage Farms.
Strength coaches and nutrition staff will work with the culinary group on individualized meals and smoothies. The support is not limited to the building: the kitchen will also handle team-flight catering, coordinate food at road hotels, prepare pregame and postgame meals, and work with players’ personal chefs when needed at home.
Cumming Group managed the project and provided cost-consulting work, while Manhattan Construction Group carried out the renovation. The Mavericks and 50 Eggs Hospitality Group provided design input.
