Graduate of Ecole Hoteliere Dekwaneh in Food & Production. He started his career as a commis in 1987 at Yarzé Club and moved his way up to become Senior Sous Chef with Abela group, in 1989.

In 2000, he held the position of Food & Product manager for 6 years with Emirates Airlines.

He joined Fulcrum/LBACC in 2007 as Executive Chef and up till present date. Camille manages a team of 60 staff operating 24 hours/day 365 days per year. He prepares a total of more than 100 menu items for 12 Outlets at Rafic Hariri International Airport, Beirut. He produces a consistently high quality product.

He is a member of the Food Safety Team at Fulcrum/ LBACC and has helped in achieving the ISO 22000 certificate for the Central kitchen in 2017.