Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach

The CHEF Radio Podcast

Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.

• An introduction to Hari and a little history lesson on the restaurants of Rehobeth Beach, Delaware
• Growing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offering
• How he got the name Hari from the Bhagavad Gita
• A family with three boys who are all in the restaurant business, and how it was the youngest of the brothers who helped Hari find his path in food
• Getting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit together
• Setting a goal to open a restaurant by 30 and beating it by one year
• Opening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the press
• How he is hyper-focused and obsessive about learning things until he knows a lot about it
• Getting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hit
• How he shares his enthusiasm for food with his three young sons
• Getting into consulting and why he says he never applies the "hard sale"
• How he does a large range of consulting, from equipment companies, menu development to food companies, etc.
• Opening his new space in Rehoboth called The Chef’s Table, where he will be doing dinners, classes, content creation, and other food related research and development
• The art of dry aging fish and why he is a big fan of it

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