Who is Chef Dean Banks?

The man behind all things Dulse, Chef Dean Banks.

A life dedicated to cooking.

Dean Banks has always been enthusiastic about food and cooking. He started his career at the very young age of fifteen. This early culinary leap was moulded by his growing up in the town of Arbroath. A small fishing town which is famous worldwide for the Arbroath Smokie. His strong bond with his hometown helped set the scene of his culinary career and was the catalyst to becoming the accomplished cooking professional he is today.

When Dean was younger, he trained in the highly regarded seafood restaurant ‘Rick Stein’s: The Seafood Restaurant’. This sparked a natural desire to learn more about cooking and refine his culinary skills, so Dean moved back to Scotland. Over the following years, he worked in several of the country’s top Michelin-starred restaurants.

Dean based himself in Verbier, the alpine village in Switzerland, swapping the oceans for the mountains. Here, he had the opportunity to work in some of the best chalets in the world. Cooking for some very high-end clientele. When he would get breaks between the winter seasons, Dean would spend his downtime travelling the world, experiencing many different cuisines, culinary experiences, and influences.

Moving onto 2018, Dean decided it was time to move back to Scotland. This was when he felt it was the ideal point to enter the prestigious competition, MasterChef: The Professionals. Dean progressed through to the final four, wowing the judges from the get-go with his creativity, unrivalled technique, and the culinary experiences from his travels.

This was a pivotal point in his career, and Dean decided to open the doors of his first restaurant, Haar St. Andrews, in 2019. The venue was added to the coveted Michelin Guide during the opening weeks. It has since picked up numerous awards and mentions for its sustainability, ambience and, of course, its food. Several years later, Haar is still flourishing, despite a global pandemic and a venue change to its new forever home in St. Andrews.

When Haar temporarily closed their doors in March 2020, uncertainty was everywhere, especially in hospitality. Being one of the hardest hit industries during the pandemic, Dean and his team had to think up a solution to safeguard the future of the business and its staff and their families. The ‘outside the box’ solution was what is inside the new Haar at Home luxury boxes, ironically. Even in 2022, Haar at Home is still a thriving and ongoing project, delivering luxury fine dining boxes to homes nationwide every week.

Dean also launched the high-end burger delivery service Waagyu Burger during this time. Think big, juicy Wagyu beef patties with melty mature cheddar, smoky bacon, crispy onions, fresh baby gem and, of course, their secret recipe HaarBQ mayo. Each compliments the rich patties perfectly, giving you the ultimate burger experience, at home!

In July of last year, Dean and his team then opened our sister restaurant in the capital, Dean Banks at the Pompadour. Located inside the iconic Waldorf Astoria at The Caledonian Hotel on Princes Street, the restaurant truly embraces the same ethos as Haar in St. Andrews. To showcase the best of both land and sea, using only seasonal and local produce.

Now, that brings us to Dean Banks’ latest project. Dulse Seafood and Wine in Edinburgh. We aim to showcase the best of what Scottish seafood has to offer. Championing local, seasonal produce that genuinely gives a unique dining experience you will not find anywhere else. Scottish seafood is served in a relaxed atmosphere. The neighbourhood-friendly eatery is ideal for that cosy and comfortable dining experience with your nearest and dearest. Downstairs you can enjoy some small sharing plates accompanied by the most incredible, unique cocktails and wines. While upstairs, you will be able to dine in the restaurant brought to you by the man himself. Chef Dean Banks.

Are you looking to book a table at the capital’s newest seafood restaurant? You can do that right here.