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Yes. There really is a Big Dean.

And the man knows his chicken....and slaw....and fries.

What started out as a 5,000 mile road trip in pursuit of the best Nashville Hot style chicken, turned into a quest to create some of his own. And after 3 weeks of outbound tasting, and 3 months of in-kitchen testing, Big Dean’s Hot Chicken was born.

The limited menu at Big Dean’s (chicken, slaw and fries) is intentional. It puts a sharp focus on perfecting the balance of hot, sweet, creamy & crunchy that you’ll get in each bite. And it pays off. 

Timeless southern staples like Duke’s Mayo, White Lily Flour and Crystal Hot Sauce, mingle with locally sourced bakery buns, and a few of Dean’s secret ingredients that take this chicken to the next level. 

“What we are doing here is recreating the bold, yet soulful flavors of the deep south, with its authentic ingredients, rich history and unique perspective  - but through the lens of a chef who has traveled all throughout the country.”

It’s something pretty special.

Dean Dupuis brings 30+ years of culinary experience to the table.  His expansive resumé includes stints in top kitchens all over the world. He is best known locally for his award-winning menu at Rouge, Philadelphia. He has been a fierce competitor on 2 Food Network shows, and the winner of the famous Gilroy Garlic Festival Cooking competition in Gilroy, CA. When he’s not cooking, you’ll find him spending time with family, sampling street food, or performing some pretty stellar close-up magic.