Chef Cameron Udick, Winery Chef
Chef Cameron Udick’s passion for food started at a very young age while working at his family owned pizzeria in his home town of Clifton Springs, N.Y. Even after his family sold off the business, Cameron was still drawn to food. At 16 he started flipping burgers on weekends and after school while learning what he could about kitchens. Cameron then went on to receive his degree in Culinary Arts from Paul Smiths College located in Paul Smiths, N.Y.
During his last semester of college, Cameron worked at the Pelican Bay Foundation in Naples, Fl. where after only two months he took on his first Sous Chef role. After the season ended, Cameron spent the next 10 years gaining experience all around the U.S. learning everything from pit-style BBQ in South Georgia to artisan tacos is South California to finally ending up at the newly-opened Husk Nashville under the watchful eye of Chef Sean Brock.
Cameron’s time at Husk started a new love affair for southern cooking which influences every menu he writes. When not in the kitchen, Cameron can be found eating his way through the Atlanta food scene or digging in the dirt at his home in Lawrenceville, GA working on his backyard garden.
Sean Hamilton, Versailles Sous Chef
Chef Hamilton was born and raised in Central Florida in a family of 6. He began cooking for the family at an early age (to avoid having to wash the dishes) and soon found himself really enjoying the task. He spent summers in Ireland working at his aunt and uncle’s restaurant, which he enjoyed so much he decided to pursue cooking as a career choice. Because of his Italian heritage, he most enjoys making timeless classical Italian dishes such as fresh pasta, ravioli and gnocchi.
He received a bachelor’s degree in food and beverage management from the University of Central Florida and went on to work in Florida’s best hotel kitchens including the Ritz-Carlton Grande Lakes, Lowes Hotel and former St. Regis Hotel. Chef Hamilton joined Chateau Elan in November of 2014 and serves as the sous chef of Versailles. His kitchen provides for the Versailles Restaurant and its popular weekend buffets, L’Auberge Lounge and Room Service.