Joel Cammett got his start working at a pizza parlor in his home state of Georgia where he bussed tables, washed dishes and cooked whenever he was given the chance. After earning a degree in Film at Georgia State University, Joel pivoted his professional path to follow his culinary passion, educating himself through a series of apprenticeships with accomplished chefs around Atlanta. Joel landed his first major gig in 2001 as the Head Pastry Chef at Commune.
Upon moving to San Diego in 2008, Joel worked at esteemed farm-to-table smokehouse The Linkery in the burgeoning neighborhood of North Park. Following this position, he became the Senior Sous Chef at Gaslamp’s hotspot Searsucker, where he worked alongside celebrity Chef Brian Malarkey to craft the restaurant’s New American menu. Joel went on to assist Malarkey in launching two locations of Green Acre, a unique ‘garden-to-table’ concept that sources produce from its on-premise gardens. After moving to Austin, Texas, for the past five years and working at various restaurants -- including the chef-driven Café Mac within the Apple, Inc. campus -- Joel has landed back in San Diego.
Chef Joel is passionate about sustainability and enjoys an active lifestyle including yoga, surfing and cycling. As a former Head Pastry Chef, Joel specializes in baking and is masterful in charcuterie pairings—a skillset that shines at the French bistro BO-beau kitchen + bar, where he leads the team as Executive Chef.