Curtis Cameron :: CHEF'S ROLL :: The Professional Chef Network

Curtis Cameron

A progressive culinary professional with over 16 years of food, beverage and hospitality experience in establishments that include Relais & Châteaux, five star, five diamond world class resorts and several high end restaurants.
Valrhona C3 competition: One of six pastry chefs in North America selected to compete live at the ICC in Brooklyn NY
PastryLive 2015: Dessert Cup
FOOD & WINE Classic in Aspen
La Alcobas. Napa Valley, CA
Executive Pastry Chef
The Little Nell. Aspen, CO
Executive Pastry Chef
French Pastry School. Chicago, IL
Professional Continuing Education
Stein Eriksen Lodge. Deer Valley, UT
Assistant Executive Pastry Chef
The Sumo. Park City, UT
Sushi Chef
Arizona Biltmore. Phoenix, AZ
Lead Pastry Cook
The Royal Palms Resort & Spa. Phoenix, AZ
Pastry Cook
Scottsdale Culinary Institute. Scottsdale, AZ
Culinary Student
California Culinary Academy. San Fansico. CA
Culinary Student
Fish Joint. San Diego, CA
Sushi Chef / Co Owner
Cafe Japengo. San Diego, CA
Sushi Chef
Tommy Tsunami. Denver, CO
Sushi Chef
Cake/pastry decorating
Food styling
Labor cost management
Safe food handling
Time management
HACCP trained/certified
Food sanitation
BOH operations
Knife skills
Inventory control
Product ordering
Recipe development
TV/radio guest appearances
Food/menu costing
Curtis Cameron
Curtis Cameron
Napa Valley, CA
United States

Las Alcobas Napa Valley / The Acacia Hoouse
Executive Pastry Chef

  Has a desire to work in an atmosphere that promotes the evolution and growth of the food industry while continuing to maintain the highest degree of detail and professionalism. Works to combine a unique blend of flair, passion for food, detail driven, strong business sense and engaging interpersonal skills. A strong record in streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic and productive working environments with customer service professionals