A passion for food

After a nearly 30-year career managing and consulting within the restaurant industry, alumnus Michael (MJ) Jameson '95 opened Dos Amigos in 2021, offering a fresh take on Mexican-inspired recipes in a fun and casual atmosphere. With impeccable leadership skills and a love for reconceptualizing food, Jameson makes everything from scratch, creates dishes using only fresh ingredients and excites your taste buds with unique pairings—think Philly cheesesteak meets taco.

Growing up, Jameson recalls cooking Italian feasts with his mother in the kitchen. Having two brothers, Jameson's mother supported her three sons on a humble salary, which meant the family of four ate every meal at home. His fondest memories include spending hours cooking his family's recipes, whether if it was for the weekend or for a special occasion. It was in the kitchen with his mom and learning how to cook from her that made Jameson develop his passion for food. 

"I love food," said Jameson. "And the idea of making something for someone and them loving it just as much as I do … it's just a great feeling." 

Jameson was born and raised in Connecticut and ended up following his heart by enrolling in Johnson and Wales culinary program in Rhode Island. By 1993, he had earned his associate's degree in restaurant, culinary and catering management. After graduation, he moved back to Connecticut and wondered what he should do next. With two years of higher education under his belt, Jameson wanted to go one step further and pair his culinary prowess with business management skills. 

"Johnson and Wales didn't have a business program, said Jameson." "But my aunt was living in Boca Raton, Florida, and she mentioned that there was a beautiful campus nearby." 

That campus was Lynn University. Jameson spoke with the admission team and learned that Lynn not only offered the degree he was looking for, but the institution would also accept the credits he had accumulated from his associate's degree. In 1994, Jameson enrolled in the hospitality program—allowing him to earn his bachelor's degree in just one year.

"I loved Florida," said Jameson. "When I found out Lynn accepted my program credits, and I could graduate in a year, that was all I needed. I applied, got in and my mom and I drove down to Florida."

At Lynn, he learned how businesses become prosperous and gained financial knowledge. But the class that resonated with Jameson the most gave him real-world experience. His professor took the class on a field trip to the Palm Beach Kennel Club to see how a successful business is built and run. Jameson got an insider's look into their balance sheets and learned how the club operated, how the business was structured and why they made the financial decisions they did. For Jameson, this class was a game-changer. As a visual learner, having that experiential encounter made creating and owning a business scalable. 

While a student at Lynn, Jameson applied at a restaurant called Bistro Zenith in Boca Raton and became a line cook. In 1995, he graduated with his bachelor's in hotel, motel and restaurant management. That same year, Jameson's boss at Bistro Zenith wanted to open a barbecue restaurant and asked him to become the manager. Little did he know that the barbecue restaurant would become a chain named Lucille's Bad to the Bone BBQ and opened the door to a 20-year career. 

"At the time I thought, 'I don't know anything about barbecue', but the owner didn't either," said Jameson. 

Lucille's opened its first location in 1996. Jameson served as the kitchen manager at the young age of 22. Soon after opening, Lucille's received a rave review in the Sun Sentinel, leading to the soaring success of the business. Over the years, Jameson worked his way up Lucille's ladder by using the skills learned at both culinary school and at Lynn. The restaurant became so popular that they built food trucks to visit local businesses, residential areas and universities. Jameson managed the food truck during the 2012 Presidential Debate, which was famously held at Lynn in the Keith C. and Elaine Johnson Wold Performing Arts Center. The university's Bobby Campbell Stadium became a "food hall" providing participants, workers and vendors with dishes from multiple trucks. At the time, Jameson and team had no idea how big the event was going to be, but that event alone was the busiest their food truck had ever been. 

"Being back at Lynn was a full-circle moment for me," said Jameson. "I remember looking around and thinking, 'This is amazing to be back on campus' and being proud of how far I had come." 

Three years later, Jameson accepted an opportunity to become the general manager for Zinburger—an elevated burger experience, pairing wine with specialized dishes. At the time, the well-known, West Coast restaurant asked Jameson to help open locations in South Florida. In 2015, he left Lucille's and became the general manager for the burger chain, and in 2017, he became the director of operations for all south locations. In 2020, the pandemic had hit most of Zinburger's locations, and the owner was forced to close 15 of its 18 establishments operating in the east, leaving Jameson jobless for the first time in his life. 

Unsteady and unsure of the direction he should take, Jameson was forced to start over. At the time, many restaurateurs were leaving the industry altogether. But not Jameson. He took a leap of faith and decided to start his own restaurant. 

"I had been working since I was 14 years old," said Jameson. "When the pandemic hit, the whole industry suffered. Even though it was nerve-wracking, I thought a casual concept where people can pick up food or dine in would work." 

In 2021, there weren't many options for fast, casual, yet upscale Americanized tacos. Jameson began conceptualizing his Mexican eatery and looked for open and affordable spaces. Jameson decided to open in the Delray Marketplace and named it Dos Amigos. He built out his menu, testing each dish on his family and loved ones. At the restaurant, Jameson pairs traditional starters, such as chips and salsa, with Mexican street corn and mixes Cuban flavors into quesadillas. He created each recipe from scratch, with his traditional birria taco being the most difficult to perfect. 

Today, Jameson has standardized his dishes to ensure fast, fresh food that always tastes the same, no matter when you visit the establishment. Using technology, he has exact computations of his recipes, so that his young staff members feel comfortable making and serving Dos Amigos food. Frequently, Jameson comes up with fun, new takes on recipes, which are offered for a limited time. Jameson runs Dos Amigos efficiently, guiding his team of mostly young professionals with a kind management style. It's those leadership skills and Jameson's knowledge of the hospitality industry that makes him so successful.

"The more you know about everything else that happens in the back of the house, the better you are in the front of the house," said Jameson. "Learning every facet of the restaurant industry and being a chef, manager and now owner is why Dos Amigos works." 

Jameson wasn't alone on his path to Dos Amigos. He brought his family along for the ride. His daughter and fellow Lynn alumna, Riley Jameson '24, helped her dad scout the location, provided him inspiration and stood by his side as he built his business. 

"She's been here since day one," said Jameson. "She was here when the place was nothing. The patio was empty, and she was here with me before we signed the deal." 

As a Lynn student, Riley was drawn to criminal justice by her longtime fascination with crime dramas and detective series. She also broadened her perspective through a study abroad program in Italy, where she took a photography course and forged lifelong friendships that remain some of her closest relationships today.

Riley's extensive travel experiences and naturally curious nature have translated seamlessly into the restaurant business. She especially enjoys working alongside her father and says she appreciates his fun-loving, easygoing approach. As a keyholder at Dos Amigos, Riley plays an integral role in daily operations, training staff, welcoming guests and ensuring customers have a positive experience.

In 2026, Dos Amigos will have its five-year anniversary, celebrating food, family and the future. For MJ and Riley Jameson, you can feel the bond they share from the moment you meet them. Both hardworking and hopeful, they are looking to open another Dos Amigos, explore new recipes and enjoy time with their family. 

See more about Lynn's hospitality or criminal justice program.