Cameron grew up in Shell Harbour, a middle child with two sisters, to parents who were both teachers. It was Cameron’s mother who taught him the basics in the kitchen, starting with cakes and slices.
“Since I started cooking, I would always scrape up the money I had to eat out, which is still my favourite thing to do.”
Cameron began his apprenticeship at est restaurant under the master guidance of Peter Doyle. “It was only my second week on the pastry section and a cheque for Hugh Jackman’s table came in – four passionfruit soufflés. To my credit they were perfect, though every second waiting for them to come out of the oven felt like hours.”
From est, Cameron went to Icebergs where he worked under Rob Marchetti. It was a big change, which in no time saw him cooking signature dishes for the likes of Elton John and Gordon Ramsay and controlling the pass, co-ordinating 15 other chefs. His time as a junior was over; Rob had seen the glint in his eye, and it was time to step up.
“Two years later I was ready to see the world. Wandering the streets of London looking for work was like a dream. Seeing all the restaurants I’ve read about. Peering through the window in the middle of service at Claridges gave me butterflies.”
In London, Cameron worked with Michelin-starred chefs Marcus Wareing and Anthony Dimitri. He met his girlfriend Anna Lisa while in London, and they traveled parts of Europe together, falling in love in Paris. After 18 months, Cameron felt it was time to return to Australia – with the confidence to step into a sous chef role.
“Writing menus that are beautiful and balanced and putting a smile on people’s faces is what I strive for now.”
He has an undeniable passion for fine dining and dreams of one day having his own restaurant that makes the San Pellegrino top 50 list, with hats or Michelin stars.