Excecutive Chef | Owner

Michael Lipcamon got his start in the food industry at age 14 by washing dishes at the Brown Bottle in North Liberty, Iowa. He worked his way up through local restaurants as a student at West High School, later earning his associates degree at Kirkwood Community College. Michael set out for Arizona to further develop his craft in culinary school. With his culinary degree in hand, Michael worked three years at Binkley’s Restaurant in Phoenix. The next stop on his culinary journey took him to Boston where he participated in the opening of Tony Maw’s second restaurant, the Kirkland Tap and Trotter as a Sous Chef. He then moved to New York City to work in his first Michelin Star restaurant, working for David Bouley as the Chef De Partie of Meat at Bouley.

After two years in New York City, he moved back to Solon, Iowa where he started his first catering company named after his grandfather - Amos Dean’s. Since 2016, Amos Dean’s has been serving hearty fare to thousands of guests at all kinds of venues. From street festivals and office functions, to weddings and graduations, Michael has brought the food his grandfather inspired out into the culinary world.

Michael believes that the best food comes from the best ingredients and there is no better way to ensure quality than to grow it himself on the soil he grew up on. Michael is here to prove that whether it’s on a paper plate or a silver platter, great food always starts with your roots.