Cameron Mancini

A disciplined, technique-driven chef with nearly a decade of experience in luxury hospitality and fine-dining environments across Connecticut and Cape Cod, including Relais & Châteaux properties and Forbes Five-Star restaurants. I lead by example, cultivating kitchens grounded in precision, respect, and integrity. My mission is to strengthen the communities I serve — bringing people together through food while supporting and honoring local farmers, fishermen, and artisans.

Trained under esteemed chefs including Isaac Olivo, Gabriel Kreuger, Mark Lindenberg, and James Hackney, I am committed to excellence, organization, and continuous refinement of craft.

Chef de Cuisine - Wequassett Resort & Golf Club - Cape Cod, MA

(2024-01 - 2026-12)

Directed culinary operations for two of the resort's three dining outlets, including 28 Atlantic, Cape Cod's only Double Forbes Five-Star restaurant.

• Worked under Chef James Hackney, upholding world-class standards of elegance, consistency, and technical precision.
• Led menu development, seasonal tasting menus, and refined plating standards.
• Managed a disciplined, high-performance kitchen team during peak seasonal service.
• Maintained Forbes Five-Star expectations for guest experience, consistency, and culinary excellence.
• Strengthened relationships with local farmers and producers, integrating community-driven sourcing into menu development.
• Oversaw training, discipline, and kitchen culture, ensuring a respectful, growth-focused environment.

Sous Chef - Restaurant Cuvee - Cape Cod

(2022-01 - 2024-12)

Relais & Châteaux Standard property

• Supported Executive Chef in menu development, daily operations, and team leadership.
• Executed collaborative dinners with Chef Gabriel Kreuger and Chef Mark Lindenberg, producing multi-course, technique-driven menus.
• Elevated plating standards and refined advanced culinary techniques.
• Ensured consistency and quality during high-volume seasonal service.
• Maintained strict organization, cleanliness, and food safety compliance.
• Built strong relationships with Cape Cod producers to highlight regional ingredients.

Executive Chef - Seed 41 - Connecticut

(2021-01 - 2022-12)

Directed all kitchen operations for an upscale, boutique restaurant.

• Designed seasonal menus with balanced flavor profiles and modern presentation.
• Built and mentored a cohesive kitchen team, fostering a positive and efficient culture.
• Implemented systems for inventory control, food cost management, and waste reduction.
• Strengthened community ties through local sourcing and neighborhood partnerships.

Chef de Partie - Amorette Restaurant

(2018-01 - 2020-12)

Operated efficiently in a fast-paced fine-dining environment.

• Strengthened foundational techniques including knife work, sauces, proteins, and station management.
• Contributed to menu development and collaborated closely with senior chefs.
• Demonstrated reliability, discipline, and a commitment to excellence.

Garde Manger Cook - The Mayflower Grace - Washington, CT

(2016-01 - 2018-12)

Entry-level role in a luxury Relais & Châteaux property, building foundational culinary skills.

• Prepared salads, cold appetizers, composed plates, and banquet items with precision and consistency.
• Learned strict standards of organization, cleanliness, and classical technique.
• Supported senior chefs during service and special events.
• Developed discipline, speed, and attention to detail that shaped future growth in fine-dining kitchens.