Mavericks Unveil Reimagined Practice Facility

The Dallas Mavericks officially reopened their practice facility today, capping a five-month renovation aimed at elevating every corner of the players' day-to-day environment from the hardwood to the dinner table.

The 7,500-square-foot project touched nearly every part of the building, with new or upgraded spaces including the practice court, wellness areas, an expanded players' lounge, a team barbershop, and a completely reimagined dining operation dubbed the Champions Performance Kitchen.

"A great practice facility is essential to building a great basketball organization," said Mavericks CEO Rick Welts. "It's where our players and staff spend so much of their time, and it should give them everything they need to prepare, recover and perform at their best. Patrick Dumont and our ownership group understand that. This investment reflects their commitment to our people, to competing for championships and to creating a world-class Mavericks organization."

Letting the Light In

Among the more visible changes is the addition of natural light to the practice court itself, something the space had never had. Two windows, each measuring 18 feet by 5 feet, now flank the court, a small but symbolic shift for a facility long defined by artificial lighting and closed-off walls.

The wellness upgrades extend into recovery as well, headlined by a custom infrared sauna lined with eucalyptus hardwood paneling and capable of reaching temperatures up to 170 degrees, a nod to the growing emphasis NBA teams are placing on recovery science as part of player performance programs.

A Lounge Built Around the Team

The players' lounge grew by 50% in the renovation, with design touches that reflect input from the roster itself. A vinyl-record wall and a display case for player-edition sneakers give the space a personal, lived-in character, while custom furniture was scaled specifically to accommodate theMavericks' above-average team height.

Dining as a Design Statement

Perhaps the most dramatic transformation is in the dining room, which now features a 100-square-foot skylight, an 11-foot Ficus tree, and a 140-square-foot preserved-moss mural alongside custom banquette seating. Behind the scenes, the kitchen was outfitted with 70 pieces of restaurant-grade food-service equipment to support a far more ambitious culinary operation.

That operation has a name: Champions Performance Kitchen, a new dining program launched in partnership with 50 Eggs Hospitality Group. Leading the effort is Culinary Director John Bauer, who spent nearly a decade with Chef Daniel Boulud's Dinex Group before joining the Mavericks.

The program is built around full in-house scratch production; breads, pastries, sauces, condiments, fresh-pressed juices and house-ground burger blends are all made on-site, giving the culinary staff tighter control over ingredients and nutritional content. Sourcing leans heavily on Texas producers, including Wagyu beef from Rosewood Ranches, produce from Reeves Family Farm and poultry from Roman Heritage Farms.

Meals and smoothies are developed jointly with the team's strength and nutrition staff, tailoring them to individual players' performance needs. The kitchen's reach extends well beyond the practice facility, too, covering air travel catering, road-hotel meal coordination, pre- and post-game dining, and coordination with players' personal chefs when they're at home.

Who Built It

The renovation was managed and executed by Cumming Group, an international project management and cost consulting firm, in partnership with Manhattan Construction Group. Design input came from both the Mavericks organization and 50 Eggs Hospitality Group.

With the facility now open, the Mavericks are framing the project as more than a cosmetic refresh; a statement, they say, about the organization's broader ambitions on and off the court.