Cameron Slaugh was born to a farming family in rural Utah. Together they raised everything that the family consumed, including the produce, poultry and livestock. Chef began his restaurant career at the very young age of twelve, working his way through every dining room and kitchen position at a local ski resort, where his father also happened to serve as food and beverage director.
Slaugh enrolled at New York’s French Culinary Institute, where he graduated first in his class, as well with every top honor afforded by the school. The school’s externship program offered the opportunity to cook and mentor weekly with the country’s most celebrated chefs at The James Beard House, eventually leading him to begin his career at The Park Avenue Seasonal Restaurant and the group’s openings throughout Manhattan. An invitation to join the Culinary Institute’s grueling Bocuse d’Or competition team lead to a “culinary stage” apprenticeship at Alinea Restaurant in Chicago, two experiences that would introduce him to his future mentors at Eleven Madison Park Restaurant in Manhattan, a career move and culinary education that would forever alter his life and career. Through years of dedication and working his way to the position of sous chef in Eleven Madison Park’s world-renowned kitchen, Slaugh was a vital member of a culinary team dedicated to the pursuit of perfection… and Michelin stars.
Upon Slaugh’s arrival in Los Angeles, the team at La Buca commissioned farm land in West Los Angeles, where they are now growing and harvesting the vast majority of the produce that is used on the restaurant’s menus. Until this farm is capable of providing all of the restaurant’s needs, chef sources from local farming contacts that share his extraordinary vision. This young chef’s menus are no longer dictated merely by the offerings of the local farmers markets. Instead, Slaugh is purposefully engaging with heirloom seed companies to grow and offer produce not seen elsewhere in the city. As crops are planted, menus are planned around harvests, with daily offerings created entirely upon what might be ripe and plucked just hours before landing on the plates of La Buca, elevating the food of Osteria La Buca to new heights and transcending the “Farm To Table” moniker.