The force behind The Long Apron Restaurant and Cooking School, and Spicers Clovelly Estate luxury retreat, Cameron is acknowledged as a leading figure in the dynamic local food industry, has gained a host of awards, received many invitations to present at internationally recognized food events and utilizes his profile to support many charities.
Cameron also shares his valuable time and experience by mentoring the Executive Chefs at all Spicers Retreats who in 2015 have accumulated the dining accolades of ‘7 Hats’.
His individual flair and innovation are an integral part of his ever evolving, intriguing and original take on fine dining which is sometimes playful and quirky but always skilful and thought provoking; a style largely self-taught that delivers a menu of local seasonal produce created by a passion for his craft.
Cameron has held the positions of Executive Chef de Cuisine of Brisbane’s iconic Siggi’s Restaurant, and Executive Chef of Restaurant Lurleen’s, Sirromet Winery, Mount Cotton – which received the honour of being voted both ‘Best Tourism Restaurant’ and ‘Best Winery Restaurant in Australia’ by the Restaurant and Catering Association under his leadership. For three years, he held the position of Head Chef at the ‘Two Hatted’ Regional Victorian Restaurant Simone’s of Bright; the place where only three years earlier, he completed his apprenticeship.
In 2009 Cameron became the Executive Chef of The Long Apron Restaurant and Cooking School, and also caringly oversees Clovelly Estate in the role of General Manager.
He regularly features in print media, on TV and radio.
Cameron, his wife and three young children love life in the Sunshine Coast Hinterland – a ‘a delicious slice of heaven’.