Chef
Pascal Kamin
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
From École Lenôtre, where Pascal Kamin served as a training chef, the path runs through the precise stations of a working kitchen: sous chef, charcutier, chef de cuisine, and now chef of ONE65 Bistro in San Francisco. The movement is not decorative; it is a sequence of roles that names the labor behind the title, from instruction to production to command.
Early Years
The first defining point in Pascal Kamin’s career is École Lenôtre, where he served as a training chef. That role is central to his story because it places teaching and technique at the front of his biography, before the later restaurant titles that would carry him into San Francisco kitchens. Training chef is a direct kind of identity. It suggests a cook responsible not only for doing the work, but for organizing it clearly enough that others can learn from it. In Kamin’s case, the title is the opening note of a career that would move through several levels of kitchen responsibility rather than a single, simple rise.
Making a Name
A later turn came with O' by Claude Le Tohic, where Kamin worked as sous chef. The sous-chef role put him in the middle of kitchen execution: close enough to the line to understand service pressure, senior enough to carry responsibility beyond a single station. His San Francisco chapter includes ONE65 San Francisco, where he served as charcutier through 2021. That title gives the résumé a specific craft note: charcuterie, a discipline built on preparation, timing, and control. He also held the role of chef de cuisine at ONE65 through 2021. The move from charcutier to chef de cuisine shows the range of positions attached to the same broader restaurant group, with one role centered on a craft specialty and the other on leading a kitchen title. ONE65 Bistro is part of that same arc, a named point in Kamin’s career rather than an unrelated stop. By the time the path reaches the bistro, the sequence already includes training, sous-chef work, charcuterie, and chef-de-cuisine leadership.
The Present
The current chapter brings Kamin to ONE65 Bistro in San Francisco, where he holds the chef role. It is the latest title in a career that has stayed close to exact kitchen functions rather than vague culinary branding. Seen in order, the résumé has a clear momentum: École Lenôtre for training, O' by Claude Le Tohic for sous-chef work, ONE65 San Francisco for charcuterie through 2021, One65 for chef de cuisine through 2021, and ONE65 Bistro for the present chef post. Each title adds a different kind of weight, and together they form a portrait of a chef shaped by instruction, station work, and leadership inside specific kitchens. For readers searching for Pascal Kamin, the concrete through-line is San Francisco hospitality connected to ONE65 Bistro and its related kitchens. The key facts are not ornamental: chef, sous chef, charcutier, chef de cuisine, training chef.
Profile updated July 2026
FAQ
Asked of Pascal
Where else has Pascal Kamin worked?
Kamin has worked at O' by Claude Le Tohic, ONE65 San Francisco, One65, and ONE65 Bistro in San Francisco.
Where did Pascal Kamin begin their career?
École Lenôtre is the first defining stop in his career, where he served as a training chef.
What roles has Pascal Kamin held?
He has held roles as training chef, sous chef, charcutier through 2021, chef de cuisine through 2021, and chef at ONE65 Bistro.
