Chris Fearon

The Path

Early kitchen training came with Raymond McArdle at Nuremore Hotel, where Chris Fearon learned the rhythm that would carry through later appointments. At Shu in Belfast, he worked with Brian McCann at Shu in Belfast, adding another layer to the same craft through another named kitchen. The progression was steady rather than sudden; each venue contributed to a reputation built by repetition, service and the accumulation of experience. By the time he moved into the Head Chef role at Deanes at Queens in Belfast, the groundwork had already been laid.

The Work Today

His earlier position was Head Chef at Deanes at Queens. In that kitchen, Chris Fearon’s work belonged to the daily mechanics of a demanding restaurant: timing, consistency and a clear point of view. It was the kind of appointment that comes after a chef has proved reliability elsewhere, then carries that training forward with composure. The role at Deanes at Queens marks a significant chapter in that professional record.

Signature

Chris's signature dishes include Season Shake Coronation Chicken and chicken in a bag. Season Shake Coronation Chicken takes a familiar reference and gives it a sharper edge, while chicken in a bag is direct in a way that sticks. The two names suggest a chef working with recognisable ideas, then shaping them into plates with their own identity. In a crowded room, that kind of clarity matters.

In Their Words “There were a lot of chefs doing picnic baskets and soups and stuff like that. I think it was quite a unique idea and that's why it got into the People's Banquet.” “I was up against some of the best chefs in the UK, so it was a bit daunting.” Those remarks read as the comments of a chef who understood both competition and distinction. The first points to the value of making something that stands apart when others are working the same brief; the second acknowledges the pressure of cooking alongside strong peers. Together, they show a practical view of the trade and the stakes that come with it.