Dean Banks grew up in Arbroath, famous for the Arbroath Smokie. Dean trained in Rick Stein’s The Seafood Restaurant and returned to Scotland to work in Number One at The Balmoral Hotel, Edinburgh and at Paul Kitching’s, 21212.

He then went to work as a private chef in Verbier.  By 2018  he applied and joined Masterchef: The Professionals advanced to the final 3 of the 2018 show.

What else is Dean Banks involved in?

HAAR with Rooms in St Andrews, Dulse in Edinburgh, and The Forager pub in Dollar. In addition to these hospitality venues, he operates HAAR at Home delivery service;  Lunun Gin and Mond Vodka.