For executive chef Cameron Werry, cooking is a personal philosophy, passion and way of life. Since he began his culinary career the journey has taken him from his California roots to the Midwest, and beyond. At twenty, he worked as the chef at Gordon James in San Clament before moving to Hawaii to serve as sous chef on the pride of Aloha cruise ship. He also was an exective chef at the Davenport Roadhouse in Hafe Moon Bay, which led him back home. Looking to try something different, Cameron took on a job with the River Sprit Casino in Tulsa, Oklahoma as the sous chef, where he helped open the multi-million dollar venue. After a year, he was tapped on the shoulder to ask to lead the culinary department at the historic Hotel Ambassador’s restaurant, The Chalkboard.
Cameron believes the difference between good and average food is sometimes a minute detail. He feels the energy and care for really great food must come from within. At the hotel ambassador/ chalkboard Restaurant Chef Cameron werry focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences.
In the kitchen as a chef we push the limts, we invent and experment because that is the only way we can learn more about what we cook and eat..