Cameron Hostallero, Mi Casa / Tobias Chef

Hawaiian native Chef Cameron Hostallero has been cooking for the hospitality industry since 1986. He was originally inspired by an aunt, a chef herself for 30 years, and saw how happy she was when she cooked for people. She warned him that being a chef takes hard work and dedication, but hang in there as it can be rewarding. Chef Cameron did just that and is enjoying a rewarding profession. He’s worked for Marriott Hotels as sous chef, Wyndham Hotels as an executive sous chef, for Wyndham Westshore in Tampa as an executive chef, and for the Crowne Plaza Airport in Orlando as an executive sous chef. Chef Cameron joined Rosen Shingle Creek® in 2007 in the banquet kitchen. A year later he was promoted to sous chef in Café Osceola. Work responsibilities shifted when he took over as deli chef for a year, then was later promoted to chef at Café Osceola in 2010. In 2011, Chef Cameron helped opened Tobias Flats and was promoted to Tobias’ chef. In 2013, he helped opened Mi Casa Tequila Taquería and was promoted to specialty chef overseeing both restaurants. In this role, Chef Cameron schedules, manages food and labor costs and daily operations. He also oversees Banrai Sushi. When it comes to describing his work ethic and what’s important to him, Chef Cameron says, “Proper planning prevents poor performance.”