Local Flavor: Deano Dressler

Patch sits down with local chefs to learn a little more about them and the personality behind the best meals in town.

Deano Dressler: Executive chef at , Annapolis Towne Centre at Parole.

Patch: How long have you been in the business?

Dressler: 13 years.

Patch: Where have you worked in the past?

Dressler: I had the most memorable past work experience interning in Ashville, NC, at Early Girl Eatery. It is a small restaurant that uses local and fresh products and is also completely organic.

Patch: What do you cook when you’re at home?

Dressler: Anything on the grill.

Patch: What are your specialties or best creations?

Dressler: I’m really good with seafood, soups and other daily dishes because I can be more off the wall with those items. Gordon Biersch is corporate driven and we make as much as we can from scratch. Our seasonal specials get the most creative. For example, during Octoberfest we create special beers specifically for the season and sometimes roll out handmade pretzels along with the traditional German dishes.

Patch: What is your favorite kitchen tool?

Dressler: Is this a trick question? Hmm…my fish spatula.

Patch: What is your favorite newly discovered ingredient?

Dressler: Ghost chili peppers. They are one of the hottest peppers on the planet. I had to sample them of course to know what exactly I’m working with and after trying one I couldn’t talk for half an hour and drank about a half gallon of milk, haha. I also like arrowroot, which is like cornstarch but much finer.

Patch: If you were stranded on a desert island, what five food items would you want with you the most?

Dressler: Dough, tomatoes, pepperoni, mozzarella and Italian sausage.


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