Born and raised just outside of Detroit, Michigan, Chef Cameron Ingle has over two decades of culinary experience, ranging from mom-and-pop restaurants to world-renowned Michelin-starred establishments.

Starting as a teen, Ingle discovered his love for cooking in a family-owned Italian restaurant where he learned the fundamentals of the craft, from washing dishes to making hand rolled pasta. Just eight years later, he moved across the country to Los Angeles to work under Thomas Keller at the renowned Bouchon Bistro. From there, Ingle’s career gathered momentum with a placement at Rose Cafe in Venice and then at the iconic Italian hotspot, Bestia, in LA’s Arts District. His time spent as Sous Chef alongside culinary legend Ori Menashe was transformative, pushing him to new heights of innovation and expertise. After two and a half years honing his craft in one of LA’s most popular restaurants, Ingle stepped into the role of opening Executive Sous at Menashe’s second venture, Bavel, which garnered wide acclaim and was awarded 2019 Restaurant of the Year from the Los Angeles Times.

While Ingle’s successes on the West Coast were evident, these achievements were only the prelude to a cross-country move to New York, where he joined forces with James Beard Award-winning chef Dan Barber at his restaurant Blue Hill at Stone Barns. In Ingle’s four year tenure at Blue Hill, his role evolved from Sous Chef to Chef of Private Dining and he was greatly influenced by Barber’s farm-to-table ethos and fully embraced the responsibility chefs have in the ethical consumption of food.

2023 has brought Ingle back to California where he is applying his culinary talent and extensive knowledge in sustainable farming to the sunny city of San Diego. He now holds the Executive Chef role at Marisi in La Jolla—an Italian restaurant that focuses on the art of Italian fine dining with an emphasis on handmade pasta and hearth cooking. He also extends his influence beyond the kitchen as a Culinary Advisor for the White Buffalo Land Trust and a representative of the ROW 7 Chef Trial Group.

PARTICIPATING EVENTS:

Sunday Grand Tasting at The Farmhouse