CHERRY BOMBE 100:
Camille Becerra is an influential chef, food stylist and recipe developer. With close to 15 years of restaurant experience, she crafts menus that showcase her commitment to healthful, seasonal, and local ingredients, as well as her affection for approachable yet refined New American cuisine. A New Jersey native, Camille began cooking after high school and attended the Academy of Culinary Arts in Cape May. After studying macrobiotic cuisine and cooking for cancer patients in Philadelphia, Camille moved to a Zen monastery in New Mexico, where she cooked vegetarian meals, sourcing ingredients from the on-premises garden. After a brief stint in Los Angeles, Camille came to New York where she worked in and opened a number of restaurants, including Paloma, Navy, Café Henrie, and DeMaria. Last year, Casa Pueblo in Tulum, Mexico, tapped her to design the menu for the hacienda style hotel. The menu constists of the food Camille is known for, with the addition of local and wild ingredients common to the Yucatan. She travels there every other month to oversee the restaurant and to host specialized dinners at the hotel with her friends from the area and worldwide.