Fearing's is known for the “Elevated American Cuisine – Bold Flavors, No Borders” of it's creator, Chef Dean Fearing, whose food philosophy is simple: “I cook what people want to eat.”
Not one for glorified or complicated menus, Chef Fearing is inspired by tastes that show off the flavorful best of every ingredient. Whether a dish blends sweet with savory (a Fearing’s specialty), the sizzling aroma of molasses-mopped Texas rib-eye cooked over live mesquite, the juiciness of newly-plucked Texas produce, or the ice-cold zing of a Dean’s Margarita — or whether Dean is creating his legendary tortilla soup, signature Southwestern barbecued shrimp tacos with tropical mango salsa, exquisitely prepared seafood, or the all-American comfort of banana cream pie, he delivers what he promises: Bold Flavors, No Borders – and great-tasting food of the highest quality. The unique, unforgettable tastes of Fearing’s cuisine can be found nowhere else.
Fearing's was Esquire's 2007 Restaurant of the Year and ranked as one of Hotels magazine's two best restaurants in North America and top 10 in the world in 2009.
orem ipsum dolor sit amet, maecenas pharetra, lacus vitae mattis aenean morbi, aenean in rutrum metus integer. A nisl quis dictumst aliquam. Doloribus ut sed arcu interdum sed, tellus nec tristique molestie pellentesque auctor, quis senectus felis mi animi, venenatis elementum, nam laoreet metus ultrices praesent.
Tellus vestibulum eleifend ut nulla sed. Risus est eget dolor ut, vehicula at enim aliquam, nunc habitasse ornare consectetuer, dapibus et ut tincidunt.
Chef Dean Fearing
Chef Fearing is co-owner and executive chef of Fearing's, the restaurant at The Ritz-Carlton in Dallas.
Chef Dean Fearing, who graduated with his associate degree from The Culinary Institute of America in 1978, is known as the father of Southwest Cuisine. The son of a Kentucky innkeeper, Dean grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. In fact, some of them receive their own unique spin in The Texas Food Bible – which Dean published in 2014. He is also the author of The Mansion on Turtle Creek Cookbook and Dean Fearing's Southwest Cuisine.
After graduating from the Culinary Institute of America and following 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.
Most days, Dean 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, he is often found strumming his vintage Fender Telecaster guitar, one of a collection of several dozen guitars and amps, playing songs from the album created by his all-chef alternative country group, The Barbwires, or by his Dallas-based Lost Coyote Band. 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 Dean’s ever-changing cuisine.
Honored as the CIA's Chef of the Year for 1990, Fearing won the James Beard Foundation Award as Best Chef: Southwest in 1994. In this interview, Dean speaks about how he decided to make food his life, the secret to success at Fearing's restaurant, and the dishes that "wow" his guests. He also takes the opportunity to reflect on how his CIA education prepared him to become one of the leading chefs in American cuisine. Actually, Chef Fearing's awards and accolades are far too numerous to list on this page.