Chef Camille didn’t grow up eating things most kids ate. It was mussels in a white wine leek sauce served with a crispy French baguette or it was escargot at the dinner table, developing an eclectic palate very early on. They come from a long line of chefs. Their grandmother spent her life catering in Guyana, passing down those fine-tuned skills to their mother, who became classically trained and began teaching Camille from a very young age.

Camille ran a new restaurant in Vancouver as the head chef and was also the sous chef at a Mexican restaurant for many years.

Camille left the restaurant industry after trying for years and finally getting pregnant with Triplets (yes, you heard correctly). They knew that the hours required from a Head Chef could not coincide with being a single mother. Now, Camille’s time is spent running their catering company, Dvourr, providing a variety of worldly cuisines and flavours.

Their passion for both locally sourced foods and increasing diversity within Toronto’s food industry motivated them to create the city’s first Black and Indigenous Farmers Market being held in the East York area. Camille’s focus has always been food and being a Black, Non-Binary, Queer person they have always had the drive to push out any anti-blackness and anti-oppression. Camille is always looking for other ways to incorporate their passion for food with their passion and love for their communities.

Growing up in Toronto has nourished Camille’s passion for culturally diverse foods and teachings. Their upbringing, combined with their time spent traveling all over Italy, Lyon, Guyana, St. Martaans, Mexico and Istanbul have helped Camille develop a diverse palate.

Camille can take you around the world with their cooking and they pride themselves on that!