Pastry Chef
Camari Mick
Pastry Chef/Baker
- Discipline
- Pastry Chef
- Based in
- New York City, New York, United States
- Venue
- Raf's · Restaurant
i. Biography
The Climb
A New York pastry résumé can be read by the rooms it passes through, and Camari Mick’s runs from Le Bernardin to db Bistro Moderne, TAK Room, Eleven Madison Park, and then The Musket Room. That sequence traces a pastry hand formed in exacting service kitchens and then given a little more room for expression, with Jamaican heritage folded in as a reference point rather than a slogan. In desserts such as sorrel (zobo) CURD IN a tart, the lineage is present without being overstated. Training at The Restaurant School at Walnut Hill College gave Camari Mick a formal base to build on, and the New York restaurants that followed sharpened that base into repetition, timing, and precision. Each Pastry Chef role — first at Le Bernardin, then db Bistro Moderne, TAK Room, and Eleven Madison Park — added another layer of discipline. The work reads as architecture first: controlled, balanced, and exact. But it also leaves space for surprise, which is where the line from technique to personal voice becomes visible. The Musket Room in Manhattan's Nolita neighborhood, New York, New York, became the setting where Camari Mick worked as Executive Pastry Chef until 2025, later also serving as partner. That role let the desserts open up without losing the rigor shaped in earlier kitchens. She later held the role of Executive Pastry Chef at Raf's in New York, New York, also until 2025, carrying the same measured approach into a different room with the same insistence on finish and control.
Today
At The Musket Room and Raf's, Camari Mick's desserts stay grounded in technique while making room for memory and reference. The work is not built to shout. It relies on clean structure, calibrated sweetness, and the kind of restraint that lets a detail carry more weight than a flourish. In that sense, the line between classic pastry and personal expression stays intact. That balance is clearest in desserts shaped by Jamaican heritage. The shell gives order; the curd gives identity. It is a compact piece of pastry thinking — precise, composed, and direct.
Signature
Camari Mick's signature dishes include miso toffee chocolate chip cookie, guava cream cheese donut, Sorrel (zobo) curd in a tart, and Yogurt Panna Cotta. The range moves between familiar formats and more specific points of reference: a cookie, a donut, a tart, a panna cotta. What connects them is not theme but control — a pastry vocabulary that can handle comfort, clarity, and a sharper edge without losing its shape.
Recognition
Camari Mick's honors include James Beard Award semi-finalist, Outstanding Pastry Chef and 30 Under 30 - Food & Drink (2024).
Profile updated July 2026
FAQ
Asked of Camari
What recognition has Camari Mick received?
James Beard Award semi-finalist, Outstanding Pastry Chef (2022).
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