An Albemarle County native, Dean was fascinated by cooking at an early age and has worked ever since to develop and hone his own unique style and signature offerings. His culinary dreams got their start when he worked in his grandfather's fruit stand in Crozet, Virginia. It was there where he learned the basics, including a strong work ethic and unwavering commitment to caring for and presenting nature's products in the best and most delicious of ways.
He continued to aggressively pursue his newfound passion with internships, including one with the acclaimed Albemarle Baking Company, before landing in West Virginia at the legendary Greenbrier Hotel. After graduating from the Greenbrier's renowned four-year culinary apprenticeship program, he headed on a westward journey that found him at Tra Vigne Restaurant, where he worked for and learned from Chef Carmen Quagliatta.
The call of the Blue Ridge then brought Chef Dean back to his home and roots, where he became Chef of Charlottesville's highly praised Metropolitan Restaurant, where he quickly made a name for himself thanks to his innovative and delicious dishes.
He was soon hired as Chef de Cuisine of Keswick Hall's Fossett's Restaurant, named as 'One of America's Best New Restaurants, 2004' Esquire Magazine. Following his time at Keswick Hall, Chef Dean was recruited to lead the Clifton Inn's culinary team, winning fans nightly with his delectable creations, His hallmark simplicity and culinary integrity, combined with his unwavering commitment to using the very best products available, helped to cement Clifton's reputation as one of the 'restaurant-heavies' in Charlottesville.
After an extensive search, both nationally and locally, Keswick Hall was thrilled to welcome Chef Dean back to the team in September 2010, this time as the Executive Chef. Chef Dean's fresh approach and culinary genius ensures that each dish is art for the senses. Combining hints of local culinary history with the latest culinary flair, Chef Dean always maintains the integrity and use of only the freshest ingredients. His menus offer flavor filled portions that encourage multiple courses, in hopes that a meal out, becomes a culinary journey. Chef Dean's quiet passion for the industry and emphasis on ingredients, spontaneous creativity, unique flavor combinations and ultimately the dining experience as a whole makes the Fossett's restaurant unlike any other.
Condé Nast recently voted Keswick Hall the #1 Small Luxury Hotel, Mainland USA breaking down the scores into niche categories such as location, food, design, service, and so on. Keswick Hall has been designated the #1 hotel in North America for food with a score of 97.8. Congratulations Chef Dean.
