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DALLAS, TX. – August 30, 2017 – A new restaurant chef and new general manager have joined the award-winning team of Fearing’s Restaurant, bringing added talent and innovation to the restaurant dining experience.

“I am thrilled to announce these amazing additions to our team” said chef/partner Dean Fearing. “With Chef Jaron Dubinsky joining Eric Dreyer and Jill Bates on the culinary side, and with Xavier Echevarria now managing restaurant operations, we can’t wait to celebrate our upcoming 10th anniversary throughout the fall.  Fearing’s most recent expansion started with the introduction of weekday Happy Hour this past spring, followed by unveiling of our recent design transformation  -- and there will be more great news to share very soon.”

Chef Jaron Dubinsky comes to Fearing’s from The Ritz-Carlton, Half Moon Bay, where he led culinary activities for multiple dining teams at the famous resort. Prior to that, Dubinsky was chef de partie for the signature Bleuwater Restaurant at The Ritz-Carlton, St. Thomas in the U.S. Virgin Islands. A 2014 finalist on Food Network’s Cutthroat Kitchen, Dubinsky is especially known for his dining innovations, including launch of the best-selling Farmers Market Saturday Brunch at The Ritz-Carlton, Half Moon Bay and that same hotel’s new Ocean Terrace Oyster Bar. In 2015, Dubinsky was also a participating chef at the renowned Cayman Cookout.

Fearing’s new restaurant general manager is Xavier Echevarria, coming to Dallas from The Faena Hotel Miami Beach, where he held numerous food and beverage leadership positions. Echevarria served on the opening team for the Faena District, which consists of two hotels, three residential towers, the Faena Arts Center and retail outlets, and which captured a coveted Forbes Five Star award for its luxury hotel within months of opening.

Echevarria held prior restaurant and food/beverage management positions at The Ritz-Carlton Buckhead, Atlanta and The Ritz-Carlton, St. Thomas. He was also Director of Restaurants for The Ritz-Carlton, Sarasota and The Beach Club, Sarasota and for The Ritz-Carlton, Naples, where he managed The Grill, Gumbo Limbo and other resort dining locations. He began his career at Jackson’s Bistro & Sushi Bar in Tampa, Florida.

About Fearing’s Restaurant

Fearing’s Restaurant has been named North America’s #1 hotel restaurant by Zagat Survey, one of the world’s top ten restaurants by Hotels Magazine, new restaurant of the year by Esquire and one of the nation’s top 100 restaurants by the users of OpenTable.com.  Offering award-winning “Bold Flavors, No Borders” cuisine in seven distinct dining settings including the popular Rattlesnake Bar and Dean’s Kitchen, Fearing’s Restaurant is the creation of beloved Texas chef Dean Fearing, author of The Texas Food Bible, one of the fathers of Texas regional cuisine and a founding member of popular all-chefs band, the Barbwires, and of the Dallas-based Lost Coyote Band.  For further details, visit the website at http://www.fearingsrestaurant.com or connect online at https://twitter.com/fearingsdallas, https://www.instagram.com/fearingsdallas or https://www.facebook.com/FearingsRestaurant. For reservations or for details on Fearing’s catering experiences as well, please call 214-922-4848