Camille Withall was destined to work in the culinary industry. As a child in Manila, Philippines, Camille shadowed her mother in the kitchen preparing meals for her parents and three sisters. Those early lessons proved useful during her eight-year tenure as a chef for private clubs, resorts, and independent fine dining establishments in the U.S. and Philippines.
After graduating with a degree in Commerce Advertising Management from De La Salle University in Manila, Camille worked for her father’s agrichemical company handling human resources, administration, and marketing. Camille quickly discovered that the corporate world wasn’t for her. She decided to enroll in the culinary arts program at the American Hospitality Academy in Manila, pursuing her passion for food.
In 2008, Camille traversed the Pacific for an internship in the kitchen at the Sandestin Golf & Beach Resort in Destin, Florida. There, she gained invaluable kitchen experience including pastry, banquets, casual club fare, and fine dining. After her internship, she took a job as a line cook at Restaurant Fire in Grayton Beach, Florida, and worked her way up to Executive Chef. The years spent at Fire taught her about Napa-style, farm-to-table cuisine with a strong Southern influence. Camille joined the George’s family as Sous Chef in January of 2014 and is now Executive Chef. When she’s not in the kitchen, Camille enjoys reading, going to the beach, and traveling the world to learn about food.
