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Stuart Cameron


Stuart Cameron, Executive Chef

From the land of sweeping plains, Cameron raised in Melbourne started his cooking career at the age of 14 when he was offered a full time internship at a local restaurant. He went on to apprentice at the Box Hill Institute of Culinary Arts in Melbourne. This was the kick off to a great career. Nowadays, Australian expat living in Toronto he is the executive chef for the Spanish restaurant Patria, Byblos Miami, Byblos Toronto, Storys Catering and Mira Restaurant. Cameron’s ability to execute multiple genres of global cuisine is evident in the success of his restaurants, which constantly receive top accolades by Canadian food media. Demonstrating his innate understanding of the potential for international cuisine, Cameron was pivotal in starting the ‘Middleterranean’ cuisine movement in Toronto.

With continual commitment to quality and authenticity he has fueled the success of his empire of restaurants. Pushing the envelope whenever he can. Cameron’s dynamic personality and culinary brilliance has made his restaurants a magnet for local food connoisseurs and celebrities alike

More about Stuart Cameron

What is your ultimate comfort food?Slowly braised leg of lamb, just like mum used to make on Sundays and a ice-cream Viennetta Cake, so deliciously not real and bought from a storeIf you weren't a chef, what would you be?I didn't have time to decide what else i could be when i was growing up, I started cooking so young. So a chef is all i could ever think off becoming Maybe a farmerWhat three things are always in your pantry?Sumac, Aleppo chilli, Saffron and Pasturma from Turkey is awesome .. ohh wait thats four :)If you could cook with anyone in the world, who would it be?i work with amazing chefs everyday in my kitchen and they are my role models, forever learning from them !!!