Chef Dean Simmons — Four Decades of Culinary Craft, Global Influence, and Mediterranean Heart

Chef Dean Simmons stands as one of Larnaca’s most respected culinary figures — a chef whose four‑decade career spans continents, cultures, and some of the world’s most dynamic food capitals. With 40 years of experience in professional kitchens across London, New York, and Los Angeles, Dean brings a rare blend of global technique and Mediterranean soul to Red Pepper, the restaurant he proudly leads in Cyprus.

Dean’s journey began long before Red Pepper became a beloved name in Larnaca. His early years in London shaped his discipline, precision, and respect for classical technique. The city’s fast‑paced, high‑standard culinary environment taught him the foundations of excellence — from mastering sauces to understanding the importance of consistency. London was where Dean learned that great cooking is equal parts craft and character.

His career then took him across the Atlantic to New York, a city that challenged and expanded his creativity. In the melting pot of Manhattan’s dining scene, Dean worked alongside chefs from every corner of the world, absorbing influences from European, Asian, and American cuisines. New York sharpened his instincts, broadened his palate, and deepened his appreciation for bold, expressive flavours.

From there, Dean moved to Los Angeles, where the emphasis on freshness, seasonality, and clean, vibrant cooking left a lasting mark on his style. California’s produce‑driven philosophy aligned naturally with his own belief in honest, ingredient‑focused cuisine. LA taught him how to balance refinement with approachability — a balance that would later become a signature of Red Pepper.

After decades of international experience, Dean brought his knowledge, passion, and global perspective to Cyprus, where he created Red Pepper as a reflection of everything he values: warm hospitality, Mediterranean comfort, and food that tells a story. His dishes are shaped by the places he has lived, the chefs he has worked with, and the countless hours spent perfecting his craft. Yet at the heart of it all is a simple philosophy — food should make people feel something.

At Red Pepper, Dean is known not only for his cooking but for his presence. Guests often see him in the dining room, greeting tables, sharing stories, and ensuring every detail is just right. His leadership is hands‑on, his standards unwavering, and his connection to guests genuine. After 40 years in the industry, he still approaches each service with the same passion he had on his very first day in a kitchen.

Today, Chef Dean Simmons continues to evolve, innovate, and inspire. Red Pepper stands as a testament to his lifelong dedication — a place where global experience meets Mediterranean warmth, and where every dish carries the imprint of a chef who has spent four decades mastering his craft.