Born and raised just outside of Detroit, Chef Cameron Ingle has over 21 years of culinary experience, ranging from mom-and-pop Italian to two Michelin-star farm-to-table restaurants.  

He began his culinary career at age 12 when he discovered his love for cooking at small, family-owned Italian restaurant. It was here he learned to make handmade pasta. Eight years later he ventured to Los Angeles with his wife to work with Thomas Keller at the renowned Bouchon Bistro. From there, Cameron’s career gathered momentum and he began working for Rose Cafe and Bestia.

His time spent alongside culinary legend Ori Menashe as a Sous Chef at Bestia was transformative, pushing him to new heights of innovation and expertise. Having now honed his craft, Chef Cameron opened and took the reins as Executive Sous at the acclaimed Bavel. This achievement was only the prelude to a cross-country move to New York, where he joined forces with Dan Barber at Blue Hill at Stone Barns. Four years as a Sous Chef at Blue Hill evolved into a year-long tenure as the Chef of Private Dining. During that time, Chef Cameron fully grasped the importance of farming and the responsibility chefs have in the kitchen.

In 2023, Chef Cameron has taken his culinary talent and extensive knowledge in sustainable farming to the sunny city of San Diego. He now holds the Executive Chef role at Marisi in La  Jolla—an Italian restaurant that focuses on the art of Italian fine dining with an emphasis on handmade pasta and hearth cooking. He also extends his influence beyond the kitchen as a Culinary Advisor for the White Buffalo Land Trust.