..:: Dean Fearing ::..

Eric Dreyer

Chef de Cuisine

Native Texan Eric Dreyer was born in Houston and raised in Dallas, but the pursuit of a culinary career led him to California at the young age of 20. His experiences on the West Coast brought him to the California School of Culinary Arts in Pasadena and his start with The Ritz-Carlton Hotel Company. Eventually making his way back to Texas and becoming a vital member of the opening team of the award winning Fearing’s Restaurant at The Ritz-Carlton, Dallas where he has taken over the reigns as Chef de Cuisine.

Dreyer began his career working with several high profile catering firms and restaurants throughout California before landing at The Ritz-Carlton, Marina del Rey in 1999 where he rotated through a variety of culinary departments to master his craft. In 2001, a five-million-dollar renovation and new concept were brought to Jer-Ne Restaurant at The Ritz Carlton, Marina del Rey, and Dreyer was named Sous Chef for the famed establishment. His position brought him into close collaboration with celebrated chef and James Beard award-winner Troy Thompson. Jer-ne was quickly named the best fusion restaurant in Los Angeles in 2003. The next year, Chef Dreyer was given the opportunity to re-launch another AAA Four Diamond restaurant at The Ritz-Carlton, Dearborn. During his tenure at the Michigan luxury hotel, the regional American fare of their restaurant The Grill was blended with other global influences to become one of greater Detroit’s top ten restaurants. With the opportunity to return to his Texas roots in 2005, Dreyer was on the opening team for the Grand Hyatt DFW as Chef de Cuisine of Grand Met Restaurant. That same year, Dreyer was awarded the “Grand Hyatt Rising Star Award” for 2005.

In 2007, Dreyer was recruited to join the pre-opening team of Dean Fearing’s namesake restaurant Fearing’s at The Ritz-Carlton, Dallas as Executive Sous Chef for the multi-venue restaurant. Being from Texas, Dreyer relates to Fearing’s local farm-to-market approach and together their team has taken “No Borders” cuisine to the next level. Constantly updating the menu, they are always looking for new local, seasonal ingredients for inspiration. Recently promoted, Dreyer is now the chef de cuisine for one of the top restaurants in the country, being a vital part of the restaurant being named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine shortly after opening and named No. 1 in Hotel Dining in the U.S. by Zagat just 15 months later and receiving continued praise from The New York Times, Newsweek, Texas Monthly, Modern Luxury, among others as well as a James Beard Foundation nomination for Best New Restaurant.

In addition to having a job that he has always dreamed of, Dreyer enjoys spending time with his family whom he is glad to be close to again. He and his wife Nichole have a 4 year old daughter Reese.