Dean Luttrell, Executive Chef, Instructor
A graduate of the ICI Culinary Program, Chef Dean Luttrell joined the staff at ICI in 2009 as an Adjunct Instructor, obtaining full-time status in 2013. Chef Luttrell currently teaches in the high school program at the DMACC Hunziker Center in Ames. However, this was hardly the beginning of Chef Luttrell’s culinary career. Cooking has always been in Chef Dean Luttrell’s blood. Growing up in a large Italian family cooking was very much a way of life.
He began his professional career in the culinary field as a busboy and dishwasher at Bennigans in his hometown of Irving, Texas. From there he worked with several other well-known restaurant establishments including as Joe’s Crab Shack where he helped open 15 restaurants across the country. Chef Luttrell left the Joe’s Crab Shack as the General Manager of the North Dallas store, with a move to Los Angeles where he worked and helped open a Cheesecake Factory.
Chef Luttrell returned to Texas and he tackled a dream of his and opened his own restaurant. A temporary career change after the September 11, 2001 tragedy brought Chef Luttrell to Iowa to obtain his critical care paramedic at Mercy Hospital. While working as a Paramedic, Chef Luttrell longed for the kitchen. Chef Luttrell began working and became the kitchen manager at The Bonefish Grill in West Des Moines.
Encouraged by his wife he attended Iowa Culinary Institute at DMACC, he excelled in the program and was a recipient of the French Scholarship program where he interned with Chef Fabian Gauthier at Le Moulin de Rongefer in Charlieu France in 2008. Refining his calling, he has enjoyed sharing his love of cooking with students, friends and family alike. Chef Luttrell is a member of the American Culinary Federation and in 2017 he obtained his CEC (certified executive chef) certification.
