“I’ve always enjoyed food. One of my favorite things in college and early adulting was to try to re-create a good meal from a restaurant in my own home. Tinkering with spices and techniques to get the flavor that I had enjoyed in the original dish. I love taking old favorites and giving them a new twist from local influences and ingredients.”

Dean spent his early life at the edge of Detroit with his mother and sister. A small home and humble beginnings taught him the value of family and economics. His mother worked in food service and was part of the movement to make school lunches healthier and nutritious. Summers were spent in Northern Michigan at his grandparent’s house, tending the garden and learning to perfect the family recipes for rotisserie chicken and potato noodle soup. He never had a store-bought veggie until his teens, thanks to that summer garden.

A sort of Jack-of-All-Trades, after graduating from Easter Michigan University, Dean spent time as a school teacher, gear quality tech, IT admin, and Innkeeper-owner of a boutique inn.

Along the way he found a passion for trying new cuisines. He would drive to one of the many cultural niches of Detroit – Hamtramck, Mexican Village, Greek Town, Dearborn, Corktown, and Eastern Market, each boasting its own ethnic foods and peoples.

Owning the inn, Orchard House, for 10 years, gave Dean an outlet for creating interesting dishes. It was never just an American breakfast of bacon and eggs. Everything was locally sourced and made fresh - he joked about building a greenhouse to grow his own oranges for the juice. Sweet potato hash, bread pudding, quiche, Dutch baby, savory French toast, shakshuka, and galette were in heavy rotation in the kitchen. Not only did he gather unsolicited praise from his guests:

“Breakfast was gourmet”

“Breakfast Friday morning was delicious, with a plethora of local ingredients (including eggs from Dean's own chickens!) We loved the local coffee!”

“Absolutely delicious breakfast!”

“Breakfast was AMAZING! Also enjoyed wine and cheese time.”

He also received recognition from local and state level organizations: Voted Top Three Inn in Ohio by the Ohio Hotel and Lodging Association, Licking County Impact Award Winner, recognized by Edible Columbus for creating cuisine and partnerships with local products, and in Ohio Magazine for commitment to farm to table sourcing.

Now living in Bocas del Toro, with his wife Jodi and his fluffy dog children, Dean is eager to do something creative again and try blending local foods into some of his old favorites.