Executive Pastry Chef, CURTIS CAMERON
Curtis Cameron joined The Little Nell as Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the hotel. Curtis’ initial culinary focus was on traditional Japanese cuisine and sushi at the California Culinary Academy Le Cordon Bleu. In 2006, he transitioned to pastry, transferring to the Scottsdale Culinary Institute Le Cordon Bleu where he worked under Pastry Chef Perino Jermonti, a James Beard nominee, at the Four Star-rated Royal Palms Resort and Spa. He honed his pastry skills over the next few years at Five Star, Five Diamond resorts such as The Arizona Biltmore in Phoenix, Arizona, and Stein Eriksen Lodge in Deer Valley, Utah. He describes his approach towards desserts as “simplistic and natural, highlighting seasonal flavors and ‘outside of the box’ thinking.” An outdoorsman, Curtis enjoys trail running, backpacking, and rock climbing with his wife. He’s also an avid fly-fisherman and enjoys hand tying flies and exploring Aspen’s gold medal waters.