Known as the “father of Southwestern Cuisine,” Dean Fearing has given Dallas a lot more than the lobster taco. Fearing spent 20-plus years at the Mansion on Turtle Creek, pleasing the palates of visiting VIPs and the city’s movers and shakers, and fostering the culinary talents of such chefs as Kent Rathbun and Rick Griggs of Abacus, Eric Brandt of Bistro 31, “Naughty Chef” Blythe Beck, and Amador Mora of Maximo.
In 2007, he opened Fearing’s Restaurant at the Ritz-Carlton, Dallas. When not in the kitchen or charming diners at his namesake restaurant, you’ll find him wielding his vintage Fender Telecaster onstage — alongside Houston chef and fellow Southwestern Cuisine pioneer Robert Del Grande — with his all-chef alternative country band, The Barbwires.
We found out just what excites, annoys and engages this gregarious gourmet.