Chef de Cuisine
Justin Cameron started his professional culinary career cooking in some of the most coveted kitchens in the South, including two James Beard-award winners. A Mississippi native and graduate of the University of Mississippi, he relocated to Austin, Texas to attend culinary school at the Texas Culinary Academy. Upon graduation in 2010, Cameron moved to New Orleans to start his career in the culinary arts.
Passionate about Southern food and culture, he began working at New Orleans’ Restaurant August in 2011 under chef John Besh. After mastering all stations, he was promoted to sous chef and, ultimately, executive sous chef. After 5 successful years at August, he joined the Besh team in its expansion to Nashville to run the culinary programming at The Thompson Hotel. During this time, Cameron also consulted on the re-opening of the Pontchatrain Hotel in New Orleans. In April 2016, Besh’s culinary concepts within the Thompson Hotel, including Marsh House where Cameron was Chef de Cuisine.
Missing home, Cameron returned to New Orleans in 2017 to work as a chef on seasonal small vessel cruise ships, where he was in charge of the culinary program for up to 12 guests and 6 crew members. In fall 2019, he joined the opening team at Pyre Provisions in Covington, Louisiana as Chef de Cuisine under veteran chef Jeff Mattia.