Cameron Steele, Executive Pastry Chef at Viceroy Maldives
Born and raised in Glasgow, Scotland, Cameron Steele’s culinary passion started in 1999 while still a student as a Commis Pastry Chef, training in all aspects of Pastry and Bakery operations and banqueting at the Black Swan Hotel, England. Once he completed his training, Cameron rose to the challenge and embarked on his career at several 5 star and Michelin starred hotels such as Four Seasons Hotel London, Fischers, England, Cameron House Hotel, Scotland, where he advanced from Chef De Partie Pastry to Executive Pastry Chef, overseeing each hotels pastry and bakers program.
Cameron’s next position took him to the West Indies and the Caribbean, as the Executive Pastry Chef at both Sandy Lane Hotel, Barbados and Carambola Beach Club, St Kitts where he was creating menus, training staff and developing new concepts for the five-star luxury resorts.
Egon and Cameron are thrilled to be part of the Viceroy Maldives team as Executive Chef and Executive Pastry Chef where they continue to introduce their culinary style through our four dining establishments as well as the in-villa and private dining programs. The menus throughout the resort are designed to showcase local, neighbouring and seasonal delicacies blended with an element of traditional Asian and European influence.