All Top Chef Interview with Timothy Dean

Chef Timothy Dean talks about his experience on the show and about his plans for the future.

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Thank you Chef!

Bravo Exit Interviews - Timothy Dean

ATC Love to Chef Timothy Dean

It would have been nice to see a Maryland-based chef make it to the final three in this Washington DC competition, but alas, it was not to be. Chef Timothy Dean has faltered under the heat of competition these past few weeks, and his Roasted Turnips and Asparagus with Honey was too rustic and bland for the judges this week.

For the Quickfire Challenge, Chef Tim's simple, straight-forward approach to blue crab looked like it would be a winner, but guest judge Patrick O'Connell appeared indifferent to Chef Tim's Beer-Steamed Crab with Avocado, Passion Fruit, and Heirloom Tomato Vinaigrette. Despite these setbacks, Chef Tim showed himself to be a cool and gracious competitor. He will be missed on the show, but it is certain that he will be visible in the Maryland restaurant scene for some time to come.

This post is only for positive comments about Chef Timothy Dean. If you have anything negative to say about him or the competition, please leave a comment here.

Top Chef 7 - Meet 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. 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.