Gabriela McCormick

Sous Chef

A Texas native and culinary graduate of El Centro College, Gabriela McCormick joined Fearing’s as a cook in 2009 and progressed to the positions of lead line chef and supervisor prior to taking on her new role as Sous Chef. Gaby plays a pivotal role in the launch of the restaurant’s seasonal menus as well as Fearing’s off-site dining and special events including Cinco de Mayo and Smoked Dallas.

Gaby is a fan of the Dallas culinary scene and notes that she is honored to work in a city where great chefs and food aficionados are building a true foodie destination. She is thrilled to be working with Dean Fearing due to his encouragement of curiosity and innovation as well as his continual goal for his chefs to be who they want to be in the kitchen.

Married and a dog lover, Gaby loves running, weight training, and cooking with her family on nights off. Her favorite Fearing’s menu item? Maple/Black Peppercorn Soaked Buffalo Tenderloin on Brazos Valley Jalapeño Grits, served with a Tangle of Greens and Butternut Squash Taquito with Smoky Chili Aioli.

McCormick joins Chef de Cuisine Eric Dreyer and Pastry Chef Jill Bates in leading the restaurant culinary team. The group has garnered many recent accolades from The Daily Meal, Southern Living, Gayot, Eater, OpenTable and numerous other influential food media.

Gabriela_Feb 2016
  • Dean Fearing
  • Xavier Echevarria
  • Jill Bates
  • Gabriela McCormick
  • Paul Botamer