{"id":291563,"date":"2025-10-10T09:11:12","date_gmt":"2025-10-10T09:11:12","guid":{"rendered":"https:\/\/www.europesays.com\/us\/291563\/"},"modified":"2025-10-10T09:11:12","modified_gmt":"2025-10-10T09:11:12","slug":"dallas-chef-gets-walk-of-fame-star-alongside-anthony-bourdain-and-more-food-royalty","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/291563\/","title":{"rendered":"Dallas chef gets \u2018walk of fame\u2019 star alongside Anthony Bourdain and more food royalty"},"content":{"rendered":"<p class=\"body-text-paragraph\">While local chefs have their heads down <a href=\"https:\/\/www.dallasnews.com\/food\/restaurant-news\/2025\/09\/08\/5-notable-chefs-visit-dallas-michelin\/\" target=\"_self\" rel=\"noopener\" title=\"https:\/\/www.dallasnews.com\/food\/restaurant-news\/2025\/09\/08\/5-notable-chefs-visit-dallas-michelin\/\">striving to earn a Michelin star<\/a>, Dallas chef Dean Fearing earned shine of a different kind.<\/p>\n<p class=\"body-text-paragraph\">On Oct. 8, 2025, the Culinary Institute of America created a \u201cwalk of fame\u201d on its campus in New York and recognized <a href=\"https:\/\/www.ciachef.edu\/alumni-walk-of-fame\/\" target=\"_self\" rel=\"noopener\" title=\"https:\/\/www.ciachef.edu\/alumni-walk-of-fame\/\">21 of its alumni<\/a> with a star on the sidewalk.<\/p>\n<p class=\"body-text-paragraph\">It\u2019s like the Hollywood walk of fame, but for chefs.<\/p>\n<p class=\"body-text-paragraph\">Honorees were chosen by the Culinary Institute of America\u2019s board of trustees, and picked because of their impact on the food, beverage and hospitality industries, a spokeswoman said. <\/p>\n<p>Restaurant News<\/p>\n<p class=\"dmnc_features-cta-social-article-cta-social-module__3beff secondaryRoman secondaryRoman-20 text-center text-gray-dark\">Get the scoop on the latest openings, closings, and where and what to eat and drink.<\/p>\n<p class=\"dmnc_features-cta-social-article-cta-social-module__8MgJa flex flex-wrap text-gray-dark secondaryRoman secondaryRoman-10 text-center justify-center\">By signing up, you agree to our\u00a0<a class=\"dmnc_features-cta-social-article-cta-social-module__lU9-l border-b border-gray-dark hover_border-0 focus_border-0 active_border-0\" href=\"https:\/\/www.dallasnews.com\/help\/terms-of-service\/\" target=\"_blank\" rel=\"noopener\">Terms of Service<\/a>\u00a0and\u00a0<a class=\"dmnc_features-cta-social-article-cta-social-module__lU9-l border-b border-gray-dark hover_border-0 focus_border-0 active_border-0\" href=\"https:\/\/www.dallasnews.com\/help\/privacy-policy\" target=\"_blank\" rel=\"noopener\">Privacy Policy.<\/a><\/p>\n<p class=\"body-text-paragraph\">Dallas chef Fearing was called the \u201cfather of Southwestern cuisine,\u201d according to the Culinary Institute of America, where he trained to become a chef in the late 1970s. Dallas diners know him today as the chef-owner of Fearing\u2019s, the restaurant in the Ritz-Carlton in Uptown. Much of his career was spent at the revered Rosewood Mansion on Turtle Creek. Fearing is also a cookbook author and TV personality.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" style=\"aspect-ratio:4096 \/ 2732\"   class=\"dmnc_images-modern-image-module__QFaG- max-w-full h-auto text-white dmnc_images-modern-image-module__9Zlll bg-gray-light object-contain\" width=\"4096\" height=\"2732\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/P5HEUEKBGFCSPHHMFWFUTR5MZA.jpg\" alt=\"The Culinary Institute of America honored 21 chefs, including Dallas chef Dean Fearing, for...\"\/><\/p>\n<p>The Culinary Institute of America honored 21 chefs, including Dallas chef Dean Fearing, for their work in the restaurant and beverage industries. Fearing is the chef-owner of Fearing&#8217;s at the Ritz-Carlton in Dallas. <\/p>\n<p>Tanner Townsend<\/p>\n<p class=\"body-text-paragraph\">Fearing looks back on the two years he spent at the institute nearly 50 years ago. \u2033When we went to school, it was all French cuisine,&#8221; he said. He and his peers pushed the boundaries of French cooking. <\/p>\n<p class=\"body-text-paragraph\">\u201cThis was us, breaking the mold, and moving into American cuisine.\u201d Fearing is known today for his tortilla soup, barbecue glazed quail, maple-peppercorn buffalo, chicken-fried lobster and the like.<\/p>\n<p>Related<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"aspect-ratio:190 \/ 127\" class=\"dmnc_features-article-body-embeds-related-story-module__2UraD flex-none object-cover dmnc_images-modern-image-module__QFaG- max-w-full h-auto text-white dmnc_images-modern-image-module__9Zlll bg-gray-light object-contain dmnc_images-modern-image-module__P3kZ4 w-full\" width=\"190\" height=\"127\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/4CKP5EAMQ5B2FGSENSQ4YGTWKA.jpg\" alt=\"Chef Dean Fearing, of Fearing's in the Ritz-Carlton, is one of five chefs that Michelin and...\"\/><\/p>\n<p class=\"body-text-paragraph\">The inaugural class of chefs constitute an impressive roster of talent. The Culinary Institute of America\u2019s honorees included: <\/p>\n<ul class=\"body-text-list\">\n<li>The late Anthony Bourdain, who wrote the book Kitchen Confidential and appeared on the TV show No Reservations before his death in 2018<\/li>\n<li>Charlie Palmer, a hotelier and chef whose restaurants span from Napa Valley to New York<\/li>\n<li>Sara Moulton, who calls Julia Child one of her mentors and has worked at Gourmet magazine and Good Morning America<\/li>\n<li>Larry Forgione, the chef \u201cwho started American cuisine for all of us,\u201d according to Fearing<\/li>\n<li>Greg Achatz, whose restaurant Alinea in Chicago earned 3-star Michelin status for over a decade<\/li>\n<\/ul>\n<p class=\"body-text-paragraph\">Fearing described the day as a coming-together of friends who spent the past few decades cooking all over the country and world.<\/p>\n<p class=\"body-text-paragraph\">\u201cIt was a revelation, for the school to honor us all together, with the thought of American cuisine,\u201d Fearing said.<\/p>\n<p class=\"body-text-paragraph\">Alumnae were inducted into the college\u2019s Hall of Fame. Additional people will be given stars annually, a spokeswoman said.<\/p>\n<p class=\"body-text-paragraph\">Visitors to the Culinary Institute of America can see the walk of fame in front of the Tim Ryan Student Commons, in Hyde Park, N.Y.<\/p>\n","protected":false},"excerpt":{"rendered":"While local chefs have their heads down striving to earn a Michelin star, Dallas chef Dean Fearing earned&hellip;\n","protected":false},"author":3,"featured_media":291564,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,27144,1596,7712,2105,9733,988,57138,149472,358,1164,3187,61,67,586,132,5230,68,2969],"class_list":{"0":"post-291563","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-chefs","10":"tag-dallas","11":"tag-dallas-fortworth","12":"tag-food-and-drink","13":"tag-restaurant-news","14":"tag-restaurants","15":"tag-steakhouse","16":"tag-texana","17":"tag-texas","18":"tag-travel","19":"tag-tx","20":"tag-u-s-news","21":"tag-united-states","22":"tag-united-states-of-america","23":"tag-unitedstates","24":"tag-unitedstatesofamerica","25":"tag-us","26":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115349100872821247","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/291563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=291563"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/291563\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/291564"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=291563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=291563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=291563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}