Private ChefTwitter: @banks_chef
Masterchef 2018 finalist Dean Banks was educated at Dundee University, 29-year-old Dean is a private chef from Scotland. Dean has worked in many swanky establishments like the Balmoral Hotel in Edinburgh and the Tides Lodge in Tanzania and cooked in Michelin starred restaurants, chalets and top private estates across Europe. He describes himself as a “well driven individual that has a creative mind with the ability to work for long hours whilst staying on top of his game.”
Dean intends to start a seafood diner in Edinburgh – with Angus produce at the top of the menu he is determined to put the finest fare from his home county at the top of his list of ingredients. Dean said “I love visiting Arbroath harbour, but it’s a shame to see all this amazing produce such as lobster and crab being landed at the port, and then being put straight on to the back of a lorry and driven to Spain. I want to see more of the catch stay in Scotland and be enjoyed here.” He is eyeing a city-centre location, with space for 30 to 40 covers initially, and ambitions to seat up to 80 in time. The concept would be simple, affordable dishes with a global twist.
Dean has hit the ground running since his return to Scotland and has already helped provide a Christmas meal for the homeless in Dundee. He used some of his professional contacts to source food and other supplies for the lunch at the Steeple church and fed more than 100 people — just hours before sitting down with his family to watch the Masterchef final.
It has been a busy old time for him, with his first-born son, Felix, arriving just last week.
Dean wowed judges Marcus Wareing and Monica Galetti with his signature dish in the first stages of the contest and TV audiences were impressed at his composure and calmness under pressure.