Dean Parker

The Work Today

Service began in front of house for Dean Parker, working as a waiter at a café restaurant in Pietermaritzburg, South Africa, before the move into the pass and onto the line as a cook at Harlem in Bayswater, London. From there, the work moved through chef roles at The Dairy, Sorella, and Darby's, building a record across different kitchens and formats.

Signature

The signature range around Dean Parker reads through smoked butter miso agnolotti, Malted Barley Parfait, Island’s Chocolate Mousse, Toasted Rye, Panella Cake, Salted Caramel, and negroni. The list points to a kitchen working across savoury, pastry, and bar-led references without losing the line between them.

In Their Words “This is probably what kickstarted my love for cooking for others and really sparked an interest in becoming a chef.” “Strong flavours, sustainably sourced and nothing getting wasted.”