Bryan Dean

Bryan Dean is an experienced culinary professional with a strong background in high-level kitchen management. Currently serving as Executive Chef at Wesley since August 2017, Bryan previously held the position of Executive Sous Chef at Royal Oaks from January 2015 to the present. Bryan also worked as Chef de Cuisine at Bootleggers Modern American Smokehouse, where responsibilities included overseeing all back-of-house operations and managing the culinary team. Further experience includes a role as Sous Chef at Westminster Village Retirement Community and Rock Bottom Restaurant & Brewery, along with early work as a Line Cook at Different Pointe Of View. Bryan holds a Bachelor's degree in Culinary Arts and Restaurant Management from the Art Institute of Phoenix, completed in 2007.