After graduating from Le Cordon Bleu in 1996, Cameron went to work at the Woodstock Inn in Woodstock, Vermont. From there he moved to Carmel, California to work with Hubert Keller at Club 19 at Pebble Beach. While in Carmel, Cameron also worked with pastry chef Lincoln Carson at the Highlands Inn in Big Sur, California. Deciding to head east, he helped Scott Bryan open Veritas in Manhattan where he worked as the pastry chef. From Veritas, he moved to Paris, France to work for Philippe Groult at Amphycles, a Michelin three star restaurant. After returning to the United States, Cameron went west to Monterey, California to work with Cal Stamenove at Bernardus Lodge and Winery, then returning to his home of Lexington, Kentucky.

Email: chefcameron@thecastlepost.com