Chef Cameron, former Ocean Reef Club Sous Chef, from New Orleans Louisiana, an

honor graduate of the Chef John Folse Culinary Institute at Nicholls State University where he

studied Cajun/Creole, Classic French, and Regional Cuisine, brings boundless energy and

creativity to the food he prepares. Cameron completed his externship at the Westchester Country club, working his way through all the club’s outlets, and directly studying under Joseph

Albertelli, a member of the USA Culinary team, where he gained experience and developed his

talents. Cameron then continued developing his talents at the most exclusive private club in the

USA, Ocean Reef Club. During his 3-year tenure, his work ethic and knowledge for his craft did

not go unnoticed as his roles included a focus on pasta making and Italian Cuisine at the

Carrysfort Kitchen, where he was a liaison to Celebrity Chefs at The Cooking School. He then

worked abroad in Australia for 3 years, where he traveled the entire country, constantly

learning and honing his skills before returning to Ocean Reef Club. Cameron has recently

opened, Crème de la Chef, a private Meal Prep & Catering company servicing the Miami area.