This season, Top Chef offers two contestants with local pedigrees for those who like to root for the home team, and their backgrounds are decidedly different. As we’ve done in previous seasons, we here at Capital Spice sat down for a conversation with each of the local Cheftestants. For today’s interview, we spoke with DC native Timothy Dean, who comes to the competition as chef/owner of Prime, a steakhouse on Baltimore’s Fells Point.
Top Chef DC represents a homecoming for Dean, but it’s certainly not the only thing that’s been bringing him back to Washington lately. He’s planning to open a DC outpost of Prime in the near future, and he’s been scouting locations. I know what you’re thinking: “Great…another steakhouse for DC.” I had the same misgivings, until Dean dropped Michael Landrum’s name and clarified that his concept is much more “Ray’s the Steaks” than “Capital Grille.”
But I’ll let him tell you in his own words:
Capital Spice: Thanks for taking the time to talk with us.
Timothy Dean: Happy to.
CS: So let’s start with the basics – how would you describe your style as a chef?
TD: I’m sexy, and I can cook.
CS: And what kind of cooking background are you coming from?
TD: I’m the chef and owner of Prime, where we prepare the best steak you’ve ever had in your life.
CS:Were you worried that the judges might pigeonhole you as the “steak guy?”
TD: Not at all – my background runs a lot deeper than that [Dean actually cooked with Jean-Louis Palladin in the Watergate back in the 90s] and I think that will show through. That being said, people are definitely going to be excited to check out Prime after they see what I can do.
Check out Dean’s thoughts on the benefits and drawbacks of being a local in the contest, what he did to prepare for the show, and his relationships with his fellow contestants after the jump. (more…)
Capital Spice 