Dean Banks, from Arbroath, began cooking at 15. His travels to 40+ countries enriched his culinary skills, from Rick Stein’s to Michelin-starred Scottish kitchens, and Verbier chalets. His “MasterChef: The Professionals” 2018 stint led to opening his first restaurant in St. Andrews, blending global flavors with Scottish heritage.
When he was younger, Dean trained in what is regarded as the best seafood restaurant in Britain, Rick Stein’s The Seafood Restaurant. Dean’s thirst for learning brought him back to Scotland to work in many of Scotland’s Michelin-starred restaurants to refine his techniques and skills.
Dean then swapped the ocean for the mountains and based himself in Verbier. Here he found himself working in the best chalets in the world where he created incredible food for high-end clientele. In the breaks between winter seasons Dean travelled the globe in search of different cuisines, culinary experiences and influences.
In 2018 Dean decided to move home to Scotland. This coincided with Dean feeling it to be the right time to enter Masterchef: The Professionals where he wowed judges from the beginning. Using the techniques, creativity and a wide selection of the flavours from his travels, Dean advanced to the final three of the 2018 show.
At this pivotal point in his cooking career, Dean opened his first restaurant, Haar, in St.Andrews in 2019. The restaurant was added to the Michelin Guide within its opening weeks and has since picked up numerous accreditations for its food, sustainability and ambience.
Since the restaurant opened in 2019 Dean has added to his portfolio with the creation of numerous businesses.