Gregory Camillò

The Climb

Gregory Camill’s work in bar service was shaped by exactness early on. As Head Bartender at Jerry Thomas in Rome, he learned the pace, poise, and control that a room like that demands, where service depends on rhythm as much as recipe. The role at Jerry Thomas also set the terms for what came next: steady movement behind the bar, attention to detail, and the discipline required to make work look seamless. That same frame now carries into his position as Group Operations Manager of Jerry Thomas Bar Room and Jerry Thomas Speakeasy, where Gregory Camill applies the same operational precision to both rooms.

Today

Rome remains the setting for Gregory Camill’s bar work, with Jerry Thomas still close to the center of it. As Head Bartender at Jerry Thomas (Rome), he stays in direct contact with the daily mechanics of service: glassware, ice, spirits, timing, and the handoff between preparation and welcome. The job sits in the details, and Gregory Camill’s practice reads as an attention to how those details hold a room together.

Signature

Gregory Camill's signature dishes include Champagne Martini, House Martini, Hunter's Neck, and Garibaldi. The range suggests a bartender working across different registers of balance and character, from clean structure to brighter, more bitter turns. Taken together, these drinks show a language built on clarity rather than excess.

In Their Words “As a child I realised I loved serving others’ enjoyment — helping my grandmother and aunts prepare long lunches, watching the gestures, the jars of preserves, these little kitchen brigades.” The line points to service learned in domestic work, where repetition, timing, and shared labor form the basis of hospitality. It places Gregory Camill’s attention on the small actions that make a meal or service feel complete. “I didn’t choose to fall in love with hospitality, it was a calling.” The quote frames hospitality as a committed practice rather than a chosen pose, with Gregory Camill describing the work as something he followed rather than advertised.

Recognition

His own shorthand for the job is clear: “I have two passions: recipes and conversation.” The phrase names the two sides of the work plainly: the construction of the drink and the exchange around it. In Gregory Camill’s case, recognition comes through the balance of those two disciplines.