Chef Biography
The son of a Kentucky innkeeper, Dean Fearing grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasurer their recipes, and they remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection, playing songs from his all-chef alternative country band, The Barbwires. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in his ever-changing cuisine.
An Ashland, Kentucky native, after graduating from the Culinary Institute, Dean worked at the famed Maisonette in Cincinnati, where Chef George Haidon practiced classic French technique. He moved to Dallas in 1979 to become part of the original kitchen staff at the Mansion on Turtle Creek. He then went to Agnew’s first, then the Anatole Hotel, and in 1984, back to the Mansion as Executive Chef. Great Chefs crew caught up with him in 1985 for their new Great Chefs of the West PBS series featuring the new Southwest Cuisine.
Great Chefs revisited Chef Fearing again in the late 90’s for a Southwest Thanksgiving special for PBS and for several dishes for the Great Chefs – Great Cities series on the Discovery Channel. After 20+ years at the Mansion on Turtle Creek, he opened Fearing’s in 2007 at the Ritz-Carlton in Dallas. 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 true foodies.
As creator of Fearing’s Restaurant and its “Elevated American Cuisine – Bold Flavors, No Borders,” chef/partner Dean Fearing has developed one of the hottest dining concepts in the country. Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, No. 1 in Hotel Dining in the U.S. by the prestigious Zagat survey, and nominated by the James Beard Foundation for Best New Restaurant.
The exuberant, ever-friendly Dean Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chefs in the Southwest,” and diners from across the country flock to Dallas to experience his signature dishes.
Recipes
Warm Lobster Taco with Yellow Squash and Jicama Salad
Serving: 6 Print Warm Lobster Taco with Yellow Squash and Jicama Salad By Great Chefs November 23, 2015 The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the […]
California Free-range Chicken with Smoked Chili Butter & Tobacco Onions
Serving: 6 Print California Free-range Chicken with Smoked Chili Butter & Tobacco Onions By Great Chefs February 1, 2014 What appeals to Dean Fearing about the “free-range” chickens is their superior texture and flavor. Other chickens will work with the recipe, but it’s worth the effort to find these free-range chickens to see — and […]
Baked Potato Enchiladas on Pico de Gallo Corn with Ancho Ranchero Sauce and Mexican Tortilla Salad
Serving: 4 Print Baked Potato Enchiladas on Pico de Gallo Corn with Ancho Ranchero Sauce and Mexican Tortilla Salad By Great Chefs February 1, 2014 A vegetable dish with Dean Fearing’s distinctive Southwestern touch, the enchiladas are accompanied by corn and a salad which could be separate dishes in themselves. Baked potato is wrapped up […]
Bacon-wrapped Sea Scallops on Barbecued Duck with Sweet Corn Sauce
Serving: 4 Print Bacon-wrapped Sea Scallops on Barbecued Duck with Sweet Corn Sauce By Great Chefs February 1, 2014 Dean Fearing combines the wonderful flavors of Southwestern cooking in one dish. The smoky barbecued chopped duck serves as a base to hold large crispy fried sea scallops wrapped in bacon. Corn sauce and red pepper […]
Deviled Oysters with Sour Mango Slaw and Tabasco Butter Sauce
Serving: 4-6 Print Deviled Oysters with Sour Mango Slaw and Tabasco Butter Sauce By Great Chefs February 1, 2014 These spicy baked oysters are given unexpected flavor and texture by a tart slaw of mango and cabbage. The mango should be just slightly underripe, so that it is full of flavor yet able to be […]
Warm Lobster Taco
Serving: 6 Print Warm Lobster Taco By Great Chefs February 1, 2014 The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the lobsters may be cooked and the […]
Maple-Pecan and Sweet Potato Pie
Serving: 8 Print Maple-Pecan and Sweet Potato Pie By Great Chefs February 1, 2014 Sweet potato pies are part of the Southern tradition in Southwestern cookery, as are meringue-topped pies and pecan pies. This combination of all three is spectacular. Ingredients Pie Shell Unsalted Butter – 4 tablespoons, at room temperature All-Purpose Flour – 1-1/2 […]
Restaurant Information
Phone : 214-922-4848
Address : 2121 McKinney AvenueDallas, TX 75201