Pastry Chef Dean Anderson of One if by Land, Two if by Sea - Biography
Dean Anderson was born into a food family. His father was a chef in Washington, DC and later became a distributor for R.L. Schreiber, so his awareness of food and the restaurant business was formed at an early age.
By the age of sixteen, Anderson found the sweeter side of the kitchen allowed him the most creativity to express himself in the culinary arts. He started experimenting with pastries in the kitchens of several local establishments in North Carolina before formalizing his education at The Culinary Institute of America in Hyde Park, New York. Anderson graduated with an associate’s degree in Baking and Pastry Arts.
For the next four years, Anderson embarked on a nation-wide journey, working at some of the best restaurants in the country, beginning with The Breakers Hotel in Palm Beach, Florida, followed by a move to San Francisco where he worked at Aqua and Michael Mina restaurants. He further honed his skills at Spago in Las Vegas before moving to New York and his present position as pastry chef at One if by Land, Two if by Sea. Last year, Anderson Sesame-Apricot dessert was a finalist at the Pastry Scoop Golden Scoop Awards in the “Most Innovative Dessert” category.