The Chef Cameron Experience

Cameron moved to New York City in 2008. While attending culinary school he had the opportunity to join the team at Park Avenue (Autumn, Winter, Spring, Summer). At Park Avenue, under the tutelage of Chef Craig Koketsu, he began to find his voice.

Seasonality and sourcing the best ingredients available became a necessary aspect of every menu at Park Avenue. As a Sous Chef there, he assisted in the opening of other concepts for the company (Fourth Wall Restaurants, currently Quality Branded). With Chef Craig’s support, he staged at Eleven Madison Park working under Chef James Kent. Within a year, he was promoted to Sous Chef and assisted in creating many dishes for the menu. After 3 years at Eleven Madison Park, Cameron and his wife Stephanie decided to expand their horizons and moved across the country to Los Angeles.

From there, he became the Executive Chef of Osteria La Buca, a local modern Italian restaurant in Larchmont. Under his watch, Buca started a farm program with the menu revolving around items grown from its own soil. During his time there, he took Buca from a local spot to a “go-to” in LA.  After years as the chef, he and Stephanie relocated north to Yakima, WA.

Cameron became the Executive Chef at Bravo-Echo group. With Bravo Echo, he opened E.Z. Tiger, a Pacific Rim-inspired restaurant, and ran Cowiche Canyon Kitchen. After spending a couple of years with Bravo Echo, Cameron moved on to help re-launch Mardi Restaurant at Palihouse Hotel in Los Angeles, executing the new vision at a high level.

In February 2020, Cameron took over the kitchen of The Attic, bringing a fresh new vision. The southern inspired cooking has been extremely well received through the community as one of the top restaurants to experience in the city.