Andy Fabian graduated from Schoolcraft College in 1998, studying Culinary Arts in their acclaimed program. He studied under Certified Master Chef Mike Russel (currently the Executive Chef for one of the Detroit casinos) and Certified Chef Jeff Gabrial. Andy also polished his skills when he worked with Chef Luciano DelSignore current owner of Baccos which was named Hour Magazines Restaurant of the Year in 2006. Before opening The Van Camp House in June 2006, Andy served as a firefighter for 25 years with Livonia, MI and then Port Huron, MI. His dream of returning to his true passion encouraged him to begin his family run business that is open all year in the Village of Port Sanilac. The menu changes on a weekly basis and always features the freshest product available. It is Andys goal to provide the ultimate dining experience for his customers through the visual presentation, the wonderful aromas, and delicious tastes that is part of every mean at The Van Camp House.