Chef Dean Warren

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Chef Dean, who hails from Atlanta, started his culinary education as a kitchen apprentice in high school, followed by the Culinary Institute of America. He continued honing his skills as a stagiaire at acclaimed Manhattan restaurants, including WD~50 and Le Bernadin. In between travels around Europe and North America to stage and to learn on organic farms with the World Wide Opportunities in Organic Farming (WWOOF) program, Dean worked at Shaun Doty’s Mid-City Cuisine in Atlanta and at Norman Van Aken’s flagship restaurant in Coral Gables. His experiences led him to start his own sustainable family farm in rural southern Tennessee.


Dean is now head chef at della test kitchen, a fast-casual concept that makes plant-based globally-inspired dishes and which shares Dean’s commitment to accessible dining that is healthy and delicious.

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