Today we’d like to introduce you to Dean Sheremet.
Hi Dean, so excited to have you with us today. What can you tell us about your story?
I grew up in Dearborn, Michigan. I was a hyperactive child that would most likely have been medicated today. Thankfully, I was not because it allowed my brain to venture down non-traditional paths. I was very athletic and played almost every sport, but after going to my older sister’s recital, I realized that I wanted to entertain people. I was always the class clown, performing for anyone who would watch and hopefully making them laugh along the way. I was very good at a dance at a young age and traveled around the country doing it competitively. I knew from the time I was 12 that I was going to make a career out of it. I was scouted by an agent at 17, moved to LA, and never looked back. I was fortunate that I started booking right away, and by the end of that first year, I was making more money than my parents ever did. I got married at 21 and started off on a whirlwind of traveling the world, which was the best education anyone could ever receive. After that relationship ended in a very public divorce, I was lost as to what to do next. Being raised by a depression-era grandmother, she taught me many things that people of my generation did not do, namely cooking. I learned to cook around the same time I learned to dance, and it had always been a through line of my life, but I never imagined it would become my life. I moved to NYC, graduated at the top of my class at the French Culinary Institute, and started working in fine dining. After a decade in NYC and working for some great masters such as Jean George Vongerichten and Nobu as well as running a private event company, I left NYC and returned back to Los Angeles.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
If you do it right, it’s never a smooth road. I feel like I’m as confident in what I do now because I was never afraid to make mistakes or pivot to an entirely different career. The good thing about being a performer and auditioning from a very young age you become conditioned to hearing no and figuring out the best way to get top yes.
Can you tell our readers more about what you do and what you think sets you apart from others?
I love to educate and entertain through food. I try to distill down the things I have learned in fine dining and make it accessible for the everyday cook. Of all the things I’ve accomplished, what I’m most proud of is passing down my love of food to my son Atlas. My job as a father will always be the most important work I leave behind.
Alright, so before we go, can you talk to us a bit about how people can work with you, collaborate with you, or support you?
I love collaborating with people in and out if my direct field. The core of what I do is to try to educate and inspire, and I think that transcends any medium. I just started a Substack and that is going to be the hub for all my work going forward. If you want to find me, I’m very easy to get a hold of
Contact Info:
- Email: [email protected]
- Instagram: deansheremet
- Twitter: https://twitter.com/Deansheremet
- Youtube: www.youtube.com/@DeanSheremet
Image Credits
Coty Tarr
