New Chef on the Block – Emilio Camara
Camara’s career began as a ProStart graduate—a technical education program that teaches high school students’ culinary skills and restaurant management principles. His hard work there won him a full scholarship to Johnson & Wales where he mastered the art of cooking. Soon after, Camara moved to New York to work under Joseph Albertelli, an ACF Culinary Team USA medalist. There he worked alongside Corey Siegel, another AFC Culinary Team USA member who soon became Camara’s biggest culinary influence and mentor.
Heading back to his roots, Camara returned home to Utah with an eagerness to bring new techniques to the West. He became the Chef De Partie at Waldorf Astoria where he ran the dinner lines and learned how to manage a large staff. Building on his restaurant management repertoire, Camara took a position at the prestigious St. Regis in Park City as a Sous Chef. There he ran dinner service 6 days a week where he learned the ins and outs of constructing, mentoring, and growing a team.
Today you’ll find Emilio Camara at the Brick, back in the kitchen once again. The owner, Alan Galeano, had heard of Camara’s technical and managerial skillset and knew he’d be the perfect recruit to help him take the restaurant to the next level. Through solid techniques paired with modern food flavors Emilio Camara hopes him and Alan can make The Brick the best restaurant on Main Street.
