Born in South London, Dean regularly spent his weekends as a boy picking hop, fishing, and foraging in the Kent countryside. He was also lucky enough to spend his first summer, at age eight, in the family holiday house in Maria, Southern Spain, which opened him up to Mediterranean cuisine. This was the beginning of his passion for food and dream of becoming a chef. After his primary and secondary school years Dean enrolled and graduated from Cornwall Culinary College at 18 years of age. His first years in the kitchen were spent in London training at the Strand Palace Hotel and the prestigious “Ivy” restaurant under Executive Chef Mark Hix.

In 1995 Dean set foot on Balinese soil on a surfing trip and it was love at first sight. But before settling here he went on to work in Perth, Australia and Capetown, South Africa. Between 2000 – 2005 he opened Blue Fish Restaurant in St. Ives, Cornwall and Blue Fish Brasserie. Both restaurants were included in the prestigious Michelin Guides.

Dean then headed for Singapore in 2008 for warmer climates and to quench his thirst of Asian cuisines. It was a busy time for Dean as Executive Chef of a cooking school and in 2009 helped Director & Chef Luca opened a restaurant and wine bar in Newton, Singapore. It was not until 2010 that he met Luigi Gerosa, Executive Chef of the world’s most luxurious hotel Burj Al Arab.

Other deluxe 5 stars hotels that Exec Chef Gerosa has headed are Jumeirah Emirates Tower and Jumeirah Beach Hotel, both in Dubai. Prestigious postings up the ladder of success include working for the Shangri -La Hotels chain and Le Meridian Nirvana Hotel & Resort, Bali. Executive Chef Luigi Gerosa started his culinary journey from the Professional Chef Apprentice School in Lugano, Switzerland. His employment record has taken him to Switzerland, Italy, United Kingdom, Thailand, Singapore, Indonesia and presently in Dubai.

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