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DALLAS, Texas. – February 16, 2016 – Dallas culinarian Gabriela McCormick has been named Sous Chef for Fearing’s Restaurant, advancing to her new position following six years with the Dean Fearing team. A Texas native and culinary graduate of El Centro College, she joined Fearing’s as a cook in 2009 and progressed to the positions of lead line chef and supervisor prior to taking on her new leadership role.

“I am thrilled to welcome Gaby McCormick to this new position,” said restaurant chef/partner Dean Fearing. “Her leadership, hands-on experience and culinary expertise make her the perfect choice for our new sous chef – and I know she will do an amazing and creative job.”

Gaby McCormick is a fan of the Dallas culinary scene and notes that she is honored to work in “a city where great chefs and food aficionados are building a true foodie destination.” She continues, “I’m also thrilled to be working with Dean Fearing. He encourages his chefs to be who they want to be in the kitchen, and he encourages curiosity and innovation as well. This is a dream situation for me.”

McCormick joins Chef de Cuisine Eric Dreyer and Pastry Chef Jill Bates in leading the restaurant culinary team. The group has garnered many recent accolades from The Daily Meal, Southern Living, Gayot, Eater, OpenTable and numerous other influential food media.

Immediately on the horizon, Gaby McCormick will play a pivotal role in the launch of the restaurant’s spring menus, and of its upcoming new guest-chef program and special 2016 dining events, including Cinco de Mayo and Smoked Dallas festivities.

Married and a dog lover, McCormick loves running, weight training, and cooking with her family on nights off. Her favorite Fearing’s menu item? Maple/Black Peppercorn Soaked Buffalo Tenderloin on Brazos Valley Jalapeño Grits, served with a Tangle of Greens and Butternut Squash Taquito with Smoky Chili Aioli.”