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Chef Dean Fearing himself stands tall, confident and charismatic. On his chef jacket is a colorful embroidered image of his much-beloved Lucchese cowboy boots – he has 28 pairs and counting. (If that doesn't say something about his personality, then what will?) His personal involvement in the restaurant is evident as he glides back and forth from the kitchen to his guests, all with a smile. Long known as the "Father of Southwestern Cuisine," there is no mistake: Chef Fearing has a passion for what he does.
Fearing credits his passion for food to days spent in his grandmother's kitchen, learning her classic Southern secrets and the most important cooking technique he employs to date: how to use an iron skillet. Chef Fearing has spent his life cooking for people who love good food.
Located in the chic Ritz-Carlton Dallas, Fearing's boasts seven distinct dining venues, each with an individual ambiance, but all an elegant combination of luxury and classic southern comfort. When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection, playing songs from the “Bliss and Blisters” CD he has released with his all-chef alternative country band, The Barbwires, including Robert Del Grande of Restaurant RDG. A self-proclaimed "born-again Texan," he also enjoys searching the Texas countryside for 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.