Camille Caer
Chef at Lombardos Restaurant
Based in New York, United States
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Seniority
Staff
Department
Operations
Location
New York
Industry
Restaurants
Company size
52
Contact information
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c•••••••@lombardosrestaurants.com
Phone
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Background
About Camille Caer
I was born in Britanny, France 24 years ago. My passion, love and faith in food started at 13 years old when my Grandmothers began to teach me how to cook, especially fish and game meats. My first kitchen experience was at the Michelin starred, Ritz Palace when I was 14 years old. The head chef at the time, Michel Roth, sharpened my view of excellence and professionalism in the art of food. In 2011 I graduated from Dinard Cullinary School, Brittanny, and from 2011 to 2013 I was an apprentice while attending the CFA Ploufragan, Brittany, and the Paris Pastry School, Ceproc, where I continued to practice and improve my skills in pastry. After three years in the Paris pastry world, I received an opportunity to work in New York City as an Exectutive Pastry Chef, learning and enjoying the cuisine and customs of a new country.
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