Dean Fearing

Fearing's Restaurant - Dallas, TX

Renowned as the “Father of Southwestern Cuisine,” Dean Fearing’s culinary prowess and magnetic personality have captivated a global audience. A distinguished James Beard Award winner, esteemed cookbook author, and accomplished restaurateur, his eponymous establishment, Fearing’s, stands as a culinary beacon in Texas. Garnering accolades such as “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, along with the esteemed title of #1 in Hotel Dining in the U.S. by Zagat Survey, Fearing’s enchants diners nightly with a bold array of Texan delicacies.

Guests at Fearing’s are treated to an unforgettable culinary journey featuring Fearing’s favorites, including his renowned tortilla soup, mesquite-cooked rib eye, buffalo tenderloin infused with maple and black peppercorn, and achiote-glazed antelope sourced from a local ranch. Not to be missed is his iconic chicken-fried Maine lobster, hailed as a true embodiment of Texan flavor.

Often found at Fearing’s sporting his signature crisp white chef’s coat adorned with a colorful embroidered boot, complemented by blue jeans and custom-tooled Lucchese cowboy boots, Dean Fearing embodies the spirit of Texas hospitality. Beyond the kitchen, he shares his passion for music as a member of The Barbwires, an all-chef alternative country band. His love for early Fender Telecaster electric guitars has drawn world-class musicians like Willie Nelson, Sammy Hagar, and ZZ Top to Fearing’s, where they indulge in his culinary creations amidst musical camaraderie.

Hailing from a lineage deeply rooted in Southern culinary traditions, Fearing’s upbringing instilled in him a profound appreciation for food. He continues to cherish and incorporate his grandmothers’ recipes, which serve as enduring inspirations in his culinary journey, showcased in his cookbook, The Texas Food Bible.

A graduate of the Culinary Institute of America, Dean Fearing honed his skills over two decades at The Rosewood Mansion on Turtle Creek before founding Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. His culinary excellence has garnered attention from esteemed publications such as The New York Times, Food & Wine, and Forbes. Recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, Dean’s sterling performance earned him the prestigious Silver Spoon Award from Food Arts.