Camila Avendano

Coming Up

At University of Southern California, the groundwork was academic before the line work began. Camila Avendano entered JEAN-GEORGES MANAGEMENT as a Line Cook (2008–2010), where the pace of service and the demands of the station established the first hard edges of her practice. The move to Sous Chef at Jojo Restaurant (2010–2011) marked a step up in responsibility, followed by Sous Chef at Nougatine at Jean-Georges (2011–2014), where the work continued to build around tighter execution and a firmer read on the flow of a kitchen. That trajectory continued at Jean-Georges Restaurant, where Camila Avendano served as Executive Sous Chef (2014–2017). By the time she became Head Chef at ABC Cocina (2018–2026), the job reflected years spent inside high-volume, exacting kitchens. Since 2024, she has also worked as Chef Consultant of Freelance, extending her experience into advisory work while keeping the same standards that shaped the climb.

Where They Are Now

The title reflects a career built in kitchens where consistency matters as much as invention, and where each service is another test of control, timing, and judgment.

Signature

Signature dishes include Salad of Heirloom Tomato. The dish points to a style that prizes clarity and restraint, where technique stays in service of the ingredients rather than competing with them.

In Their Words “I am a professional chef with 18 years of experience in New York City at some of the most acclaimed restaurants.” “My approach to food is using simple yet precise techniques, using exceptional ingredients and maximizing flavor.” Those lines map cleanly onto the work itself: direct technique, strong sourcing, and a focus on getting more from the ingredient without overworking it. Avendano’s approach favors control over ornament and keeps the plate grounded in discipline.

Honors

No specific awards are listed for Avendano. The main recognition in this profile is role-based: Chef de Cuisine at a major New York City restaurant after years spent in some of the city’s most closely watched kitchens. For Avendano, the craft note sits in the repetition as much as the result. She calls cooking "The most fun and satisfying form of alchemy that brings happiness to people." It suits a chef whose career has been built through steady progression, exacting standards, and the ability to make precision look routine.