Answers from Our Experts (1)
The current pastry chef is Curtis Cameron. Curtis joined The Little Nell in late 2014, overseeing all desserts, breads and pastries for the hotel. Curtis’ initial culinary focus was on traditional Japanese cuisine and sushi at the California Culinary Academy Le Cordon Bleu. In 2006, he transitioned to pastry, transferring to the Scottsdale Culinary Institute Le Cordon Bleu where he worked under pastry chef Pierino Jermonti, a James Beard nominee, at the Forbes Travel Guide Four-Star Royal Palms Resort and Spa. He honed his pastry skills over the next few years at esteemed resorts such as Phoenix’s The Arizona Biltmore and Five-Star Stein Eriksen Lodge Deer Valley. He describes his approach towards desserts as “simplistic and natural, highlighting seasonal flavors and outside-of-the-box thinking.” An outdoorsman, Curtis enjoys trail running, backpacking and rock climbing. He’s also an avid fly-fisherman who likes hand-tying flies and exploring Aspen’s gold medal waters.