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Dean has an innovative approach to modern British cooking, and creates mouth watering menus which have gained him fantastic reviews locally and nationally.

Having achieved his first Head Chef position at the age of 23, Dean has built up an enviable career history with positions at a number of Michelin starred and Rosette accredited restaurants. These included The Swan in Bibuy, L'Ortolan in Berkshire, The Angel and Royal in Grantham and Shottle Hall Hotel in Derbyshire.

He continues to build on his expertise by taking occasional placements at top restaurants which have included Claridges, L'ortolan in Shinfield, Murano in Mayfair and The Vineyard at Stockcross.

How long have you worked at Lace Market Hotel? I joined the team in July 2009. I have been with The Finesse Collection since early 2008 as Head Chef at Cathedral Quarter Hotel in Derby and now look after both kitchens.

What is your signature dish? I would say either 'Seared scallops with cauliflower, rhubarb and Serrano ham' or 'Lemon sabayon tart with mascarpone and pine nuts'.

Who or what has had the greatest influence on your career? My biggest inspiration early on was my sous chef Paul Hoad. He always seemed the most passionate, caring, forward thinking person in the kitchen. Until I met him I had never met anyone who was so focused on food and the hospitality industry. The fact that he totally immersed himself in the industry is something that has really stuck with me. I still see him a lot now and our conversations are so inspiring even still. Aside from Paul, my time spent at Michelin star level restaurants has always inspired me. I have picked up lots of little details and ideas which influence my cooking.

Have you a top cookery tip? Source thoughtfully, think about the whole plate and each ingredient as an integral part to achieve balance. This is the skill of any cook, having a focal ingredient and selecting all the others to enhance or balance it. The balance may be in textures, or acidity or sweetness etc. They all play the part in a finished plate.

Is there someone you've always wanted to cook for? On a professional level I would like to cook for Marcus Wareing. In my opinion he is one of the best chefs in the UK. His cooking is forward thinking, creative and innovative, but it is also based on classical aspects. I like my food to have the same approach, so I would love his opinion.

Is there an item of food or piece of kitchen equipment you couldn't live without? I couldn't live without butter or Maldon salt, as I use them both in most things. For the kitchen I can't be without my blender or vacuum packing machine. Both of them give us the ability to present ingredients in so many different ways.