Born in south London, Dean spent his early years growing up in the Kent countryside. He was a frequent visitor to the family holiday house in southern Spain, Maria; this is where his love for cooking began.
At 18 Dean graduated from Cornwall Culinary College in the UK. Dean's first years in the kitchen where spent in London training at the Strand Palace Hotel, and the prestigious "Ivy" Restaurant under executive Chef Mark Hix.
In 1995 Dean first came to Bali on a surfing trip, and this was when his love for Asia and Asian cooking began. He then went on to work in North Bridge, Perth, Australia.
In 2000, he opened the Blue Fish Restaurant in St. Ives, Cornwall, UK.
In 2005, he opened the Blue Fish Brasserie in UK, specializing in Mediterranean seafood cuisine. Both won mention in the prestigious Michelin guides.
In 2008 he took a new job as Executive Chef at Palate Sensations Cooking School, Singapore.
In 2009 he was Chef de Cuisine of the opening team with Chef Lucca, Pizzeria at District 10 Restaurant, the old monks school, Newton, Singapore.
In 2011 he teamed up with chef consultant Luigi Gerosa to head the kitchen at Vivai Restaurant at Seminyak Square, Bali. Dean has a passion for ingredients, and a love for seafood.
And in 2012, Dean open his Bali Cooking School.
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