The Little Nell
Curtis Cameron joined The Little Nell in Aspen, Colo., as Executive Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the Five Star, Five Diamond hotel’s restaurants, banquets and room service menus. Curtis’ culinary career began at age 17, apprenticing for a traditional Japanese chef then working in Japanese restaurants, including his own sushi bar and organic farm. He next enrolled at the California Culinary Academy Le Cordon Bleu to gain more classical techniques and, while in school, discovered a love for baking. He transferred to the Scottsdale Culinary Institute Le Cordon Bleu to study the pastry arts, working at the Royal Palms Resort and Spa. Over the next few years, he honed his pastry skills at Five Star, Five Diamond resorts including The Arizona Biltmore and Stein Eriksen Lodge before accepting the position at The Little Nell. He describes his culinary style as “simplistic and natural.”