Dean Fearing

Chef and Partner

Fearing’s Restaurant, Dallas, TX

Chef Dean FearingCreator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for the “Elevated American Cuisine – Bold Flavors, No Borders” of his award-winning restaurant in Dallas.

Long known as the “Father of Southwestern Cuisine,” Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for devoted foodies.

Since its opening, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. The restaurant was nominated by the James Beard Foundation as “Best New Restaurant” and is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites.

The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest,” attracting diners from across the country who flock to Dallas to experience his signature dishes, including flavorful Tortilla Soup, Barbecued Shrimp Tacos, Mopped Rib Eye cooked over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”

A well-known face on television, and in culinary and news media, Dean Fearing has been featured in The New York Times, USA Today, Newsweek, Food and Wine, Bon Appétit, The Food Network, Texas Monthly, Guitar Aficionado and many more. His “Dean’s Cuisine” has enjoyed a successful run for the past 22 years on Dallas’ local Fox affiliate. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, “Best of the West” by Cowboys and Indians magazine, winner of the Robb Report’s 2015 Culinary Masters Competition with Nick Badovinus and was also presented with the Silver Spoon Award by Food Arts. CRN Digital Talk Radio named Fearing Chef of the Year for 2014, and further top rankings for Fearing and his food have been published by Southern Living, Forbes, Fox News, Robb Report, the Dallas Morning News and other leading media outlets.

Dean FearingCaroline Fong