Serving Up Soul - About Chef Timothy Dean

Serving Up Soul - About Chef Timothy Dean

Published December 12, 2007

From an inauspicious beginning as a 14-year-old dishwasher and preparation assistant, Chef Timothy Dean has vaulted through the ranks of fine cuisine, attaining the coveted post of Chef de Cuisine at the internationally known Palladin Restaurant. Along the way, he finished high school and earned a business administration degree at Howard University. Every ounce of energy was focused on gaining the experience and education to eventually open his own restaurant.

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At his first job at a pizza parlor in Clinton, Maryland, Timothy exhibited a natural working talent as well as a desire to learn as much as possible. After two years he became Sous Chef at the Best Western Hotel in Temple Hills, Maryland.

His first introduction to fine dining cuisine came one year later with a position as Sous Chef to Jean Louis Palladin at Jean Louis Restaurant at the Watergate Hotel in Washington, D.C., one of the finest restaurants in the country. Following this, Chef Timothy spent most of 1992 as a consultant to Gunter Seeger at Resto des Amis, a highly regarded fine dining restaurant in Atlanta, Georgia.

Timothy Dean returned to Washington, D.C. to assist in the opening of Pesce, a collaboration of his mentor, the late Jean Louis Palladin, and Italian superstar Chef Roberto Donna. He brought his talent and inspiration to this bistro-style seafood restaurant, earning excellent reviews throughout the region.

Jean Louis also arranged for Timothy to work with Six Michelin star chef Alain Ducasse at Le Louis the 15th. After spending thirteen months in France, Timothy returned to Jean Louis at the Watergate. Timothy went on to open several restaurant ventures. The first was in Laguna Beach with Norm Nixon and Denzel Washington. Next, he opened Palladin, in New York.

Finally, in April of 2000 Timothy launched his namesake restaurant in the St Regis, Timothy Dean Restaurant and Bar. For two years, this was one of the most prominent restaurants in the fine dining scene in Washington, DC. The highest reviews came from the likes of Gourmet, Food and Wine, The Washington Post.

From dishwasher to highly regarded fine dining chef, Timothy Dean has learned values along the way. He has distinguished himself as a talented chef with an innate sense for preparing fine food and for never wasting an ounce of it to higher food costs. Throughout his career, he has learned the business and management skills necessary for restaurant ownership. Chef Timothy is now superbly prepared to be the Executive Chef and Owner of Timothy Dean Bistro.

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Written by BET-Staff


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