Timothy Dean
AGE: 39
HOMETOWN: Washington D.C. – currently resides in Baltimore, MD
PROFESSION: Chef/Owner, Prime Steak House
CULINARY EDUCATION: Howard University
FAVORITE RECIPE: Soft Shell Crab Tempura with Virginia Ramps, Morel Mushroom and Garlic Confit Emulsion
Timothy spent 12 years working on and off with the late, great chef, Jean-Louis Palladin, first at Jean-Louis in the famed Watergate Hotel, and later as Chef de Cuisine at Palladin in New York City. Currently the Chef and owner of Prime Steak House in Baltimore and Prime Steak House by Timothy Dean, which is slated to open this summer in Washington, DC, his first job in a kitchen was a dishwasher.Read More
AGE: 39
HOMETOWN: Washington D.C. – currently resides in Baltimore, MD
PROFESSION: Chef/Owner, Prime Steak House
CULINARY EDUCATION: Howard University
FAVORITE RECIPE: Soft Shell Crab Tempura with Virginia Ramps, Morel Mushroom and Garlic Confit Emulsion
Timothy spent 12 years working on and off with the late, great chef, Jean-Louis Palladin, first at Jean-Louis in the famed Watergate Hotel, and later as Chef de Cuisine at Palladin in New York City. Currently the Chef and owner of Prime Steak House in Baltimore and Prime Steak House by Timothy Dean, which is slated to open this summer in Washington, DC, his first job in a kitchen was a dishwasher. He has worked alongside other notable chefs including Alain Ducasse, Roberto Donna, Guenter Seeger and Patrick Clark. A graduate of Howard University, he was named the university’s Young Entrepreneur of the Year in 2000. His favorite dishes are Maine lobster with mac & cheese and shaved black truffles and pan seared Hudson Valley foie gras with rhubarb and 20-year-old Port wine sauce.
