Dean Sprague: From Busser to Executive Chef at Omni Corpus Christi Hotel

Dean Sprague’s journey into the culinary world began in high school outside of Fort Worth, Texas, in 1981. To put gas in his car and have some pocket money, he took a job as a dishwasher at Pelican’s, a local steak and seafood restaurant. As he waited for dishes to pile up, Dean found himself drawn to the kitchen, and would offer to help the prep cooks. His curiosity and willingness to learn paid off when the fry cook didn’t show up one day, and the chef asked Dean to step in. This unexpected opportunity became a turning point for Dean, leading him to earn a permanent spot on the line. For Dean, the move from dishwasher to cook wasn’t just about more money or prestige, it was the start of a career that would take him around the world. 

Though he started college as a political science and history major at Texas Wesleyan University, Dean couldn’t shake his passion for cooking. After securing a job at another restaurant, he found himself more interested in the kitchen than the classroom. He dropped out of college, and his career in the culinary world began to take off. Moving through various roles, he became a trainer and then a kitchen manager. When he got married and welcomed his first daughter, Dean decided to pursue cooking as a full-time career.  

The hotel industry in the ’80s and ’90s was where the culinary scene was thriving. Dean joined The Marriott as a kitchen supervisor, and it was here that he met Patrick Mitchell, a Culinary Institute of America graduate and certified executive chef. Patrick was also involved in international competitions and took Dean under his wing as his mentor. Under his guidance, Dean signed up for a four-year apprenticeship program, which combined classroom learning with hands-on experience. This apprenticeship shaped his career, and today, Dean and Patrick are not only colleagues but also best friends, traveling the world together as part of the World Master Chef’s team. 

Dean’s journey took him from Texas to the prestigious ski resorts of Colorado, where he worked as a sous chef and eventually an executive chef at places like Crested Butte and Telluride. Skiing and working in some of the most beautiful places in the world, Dean refined his skills in large-scale banquets, kitchen management, and the business side of the culinary industry. 

“It doesn’t matter how well you can cook – if you can’t learn the books and run the business side of it, you won’t be successful," Dean emphasizes. 

It was hard work, often 70-80 hours a week, but the experience was invaluable. 

As the economy started to collapse in 2008-2009, Dean moved back to Texas, taking a task force position at the Omni Corpus Christi. After working there for a while, Dean was offered a position he couldn’t refuse. He didn’t intend on staying in Corpus Christi, but 15 years later, Dean remains at The Omni, where he’s led the culinary team at Switchgrass Landing, The Omni's restaurant, to success and has created a lasting impact.  

Dean’s philosophy on food is one of deep responsibility. He understands that people who enter your restaurant trust you to provide them with high quality food, and likens cooking to be a mixture of chemistry, science, art, architecture, and math. Every day is a new challenge, and it’s this complexity that fuels his passion for teaching other chefs the craft. Dean is dedicated to passing on everything he knows to the next generation of chefs. This includes the belief that sharing knowledge and recipes freely is important because every chef brings their own unique touch to the dish. Dean recognizes that while two chefs might follow the same recipe, the outcome will always be different, personalized by their individual skills and perspectives. It's not about making it better; it's about making it their own. 

Dean’s travels have taken him around the world, from Japan to Spain, France, and beyond, competing in international culinary competitions. He’s been recognized as the Texas Chef of the Year, Pastry Chef of the Year for the Coastal Bend, and Chef of the Year for the Central Region. Dean also holds leadership roles as a member of the American Culinary Federation, the Texas Chefs Association, and the World Master Chef’s team. He was team captain for the 1995 Dallas Culinary Team and received several awards in national hot and cold food competitions, including three gold and six silver medals.  

For anyone considering a career in the culinary industry, Dean’s advice is clear:  

“Go to work in a big kitchen for about six months before going to culinary school.” He emphasizes the difference between the reality of working in a kitchen and the sanitized, stress-free environment of culinary school. "TV makes it look like you can just go in and be a chef, but you have to work your way through it," he explains. 

Success comes from hard work, and the more you apply yourself, the more a chef will invest in you. Once you’ve built a strong resume, the opportunities are limitless. 

Dean Sprague’s career has spanned decades and continents, and his story is a testament to how far you can go through hard work, passion, and dedication. From humble beginnings to world-class competitions, Dean continues to push the boundaries of what’s possible in the culinary arts.