Chef Dean Terrebonne is a graduate of Johnson & Wales University with Associate and Bachelor Degrees in Culinary Arts and Food & Beverage Management. Chef Dean has completed European apprenticeships at the Hotel Metropole in Brussels, Belgium and a US apprenticeship at Landsdowne Conference & Resorts in Fairfax, Virginia. Chef Dean was a Banquet Chef at New Orleans Country Club in New Orleans and Executive Chef at Goodwin House in Fairfax, Virginia. Following Hurricane Katrina, Chef Dean returned to Louisiana and is currently the Executive Chef at Belle Terre Golf & Country Club in LaPlace, La.


Chef Dean is currently the Vice President of the American Culinary Federation, New Orleans Chapter and is heavily involved in fund raising for children coping with many types of Cancer in their adolescent years. He is a very big supporter of sustainable Louisiana seafood and supports all Louisiana Seafood fisherman and their families. He participated and is very proactive in fundraisers supporting the Louisiana seafood industry and promotes anything to do with Louisiana seafood and its by-products.


Click here for more information about the Louisiana Seafood Cook-Off, presented by Louisiana Life Magazine.