Chef Cameron Dixon’s culinary journey began in his hometown of Escondido, CA, where his passion for cooking ignited at a young age. By the tender age of 9, he had already set his sights on becoming a chef. His culinary education began right at home, as he spent countless hours alongside his mother, absorbing culinary wisdom, savoring flavors, and posing inquisitive questions while she masterfully prepared family meals. However, the pivotal moment that cemented his calling occurred when he first tuned into the captivating “Essence of Emeril.”

Formal training beckoned Chef Cameron to Johnson & Wales University in Miami, where he diligently honed his craft. There, he earned his AS in Culinary Arts and BS in Food Service Management. His professional journey took off as a banquet cook at the iconic Fontainebleau Hilton, now renowned as the world-famous Fontainebleau Resort. Initially joining as part of a degree-required internship, Chef Cameron’s dedication and skill soon earned him a permanent position.

From his humble beginnings as a banquet co§k, Chef Cameron has climbed the culinary ladder to achieve the esteemed title of Executive Chef. His path to culinary mastery can be encapsulated by his unwavering commitment to immerse himself fully in the kitchens he graced, absorbing knowledge and relentlessly seeking answers. Chef Cameron’s work ethic is epitomized by his willingness to embrace long shifts and even venture into the front of the house to comprehensively understand all facets of the restaurant operation.

Chef Cameron possesses a true talent for merging diverse cuisines and flavors to craft innovative combinations that defy convention. His culinary prowess extends to the art of crafting fresh pasta, formulating unique spice blends, and orchestrating culinary magic over open flames infused with aromatic woods.

As the Executive Chef at 333 Pacific, Chef Cameron relishes the opportunity to impart his wisdom to his culinary team, inspiring them to reach their highest potential. Simultaneously, he embraces the constant evolution of his own culinary knowledge. Above all, Chef Cameron treasures the invaluable experience of listening to patrons share their feedback and recount their memorable moments at the restaurant.