Thirteen years in kitchens across the south of France, from commis to head chef. — Camille El Amrani, Head chef
I cook what the market has that morning, and I run calm kitchens.
Career & selected work
Maison Calanque
Head chef
2022 — now
40 covers, tasting menu only. Kitchen of six.
Le Petit Port
Sous chef
2018 — 2022
Ran the pass on service nights and the weekly ordering.
Hôtel Saint-Clair
Chef de partie
2015 — 2018
Fish and sauce stations in a 120-cover hotel restaurant.
Café des Arts
Commis
2013 — 2015
First kitchen job, prep and cold starters.
Project
Seasonal tasting menu
Nine courses built around the Provence market, changed every six weeks at Maison Calanque.
Project
Salmon, citrus, red wine
The dish that stayed on the menu for two years.
Project
Dessert course
Brown-butter ice cream and almond tuile, made in house every morning.
Project
Fish of the day
Built a daily fish dish with two local boats, no menu reprint needed.
Lycée hôtelier de Marseille
CAP Cuisine
Certifications
Languages
French: Native · Arabic: Native · English: Good