The Lodge & Club, Ponte Vedra Beach

Cameron graduated from Scottsdale Culinary Institute in the spring of 2001. After completion of his culinary training he was hired at The Royal Palms Resort and Spa in Phoenix Arizona. Within two years, Cameron earned a sous chef position and continued to grow with the team. In 2004 Cameron moved to Atlanta Georgia and was named Chef de Cuisine of D. Morgan’s Restaurant and Wine Bar. After the first three years of opening D. Morgan’s the restaurant was awarded AAA four diamonds. In 2007 Cameron begin working at TPC Sawgrass as Executive Sous Chef. In 2015 he left TPC and was named Executive Chef of North Florida Retirement Village in Gainesville Florida. Cameron has recently accepted the position of Executive Chef at The Lodge and Club and is excited to lead the culinary team to new heights.