Camille Bustos
Summary
Efficient, organized, punctual, and professional culinary leader with extensive experience in corporate dining, higher education, healthcare, and large-scale food service operations. A career built on deep culinary expertise, global training, and a passion for excellence. Known for elevating food programs, strengthening operational systems, and leading high-performing teams in fast-paced environments. Background includes executive chef and management roles with Sodexo, Chartwells, Aramark, and Guckenheimer, supporting national accounts, universities, hospitals, and Fortune 500 corporate clients. Internationally trained in European pastry, chocolate artistry, and global cuisine, with hands-on experience across Europe and Asia.
Experienced with overseeing complex operational functions and implementing process enhancements. Utilizes leadership skills to drive team collaboration and meet organizational benchmarks. Knowledge of strategic planning and resource management for optimal operational performance.
Overview
26
26
years of professional experience
Work History
Operations Manager / Executive Chef
Sodexo National Accounts
11.2023 - Current
- Lead culinary and operational strategy for national accounts, ensuring excellence in food quality, service standards, cost control, and client satisfaction. Oversee multi-unit operations, team development, and program execution.
Campus Executive Chef
University of Idaho, Chartwells
Moscow, Idaho
05.2022 - 01.2023
- Directed campus-wide culinary operations, menu innovation, and student dining experiences.
- Winner: Battle of the Chefs 2023
Executive Chef
University of Nevada, Las Vegas (UNLV), Aramark
Las Vegas, Nevada
02.2019 - 05.2022
- Managed high-volume university dining programs, culinary staff, menu development, and cost controls.
Chef Manager
Sodexo, MountainView Hospital
Las Vegas, Nevada
01.2016 - 01.2019
- Oversaw the 24-hour Doctor/Surgeon Lounge and Executive Dining Room.
- Achieved 3.9/4.0 Overall Survey Score for service excellence.
Executive Chef
Guckenheimer
San Francisco, California
01.2007 - 01.2015
- Led corporate dining programs emphasizing organic, natural, upscale, and international cuisine.
- Managed catering, food cost, HACCP compliance, and team training.
- Corporate Assignments: Form Factor (Livermore), Wharton School of Business (San Francisco), Wells Fargo Penthouse (San Francisco)
Senior Food Service Manager
Cal Dining, UC Berkeley
Berkeley, California
01.2005 - 01.2007
- Managed Café 3 dining services and Bear Market retail operations. Oversaw merchandising, product development, vendor relations, catering, and inventory management.
Food Service Production Supervisor
Academy of Art University
San Francisco, California
01.2004 - 01.2005
- Led production flow, HACCP compliance, menu and recipe development, and staff training.
Lead Catering Chef
San Ramon Valley Conference Center, Sodexo
San Ramon, California
01.2000 - 01.2004
- Directed catering production, event execution, menu development, vendor coordination, and culinary staff training.
- Member of the Safety Team (2000–2001).
Education
Chocolate Showpieces Certificate -
SweetArt International School of Confectionary Art
Munich, Germany01-2006
European Culinary Arts, Pastry & Chocolate Certificate - undefined
DCT International Hotel & Business Management School
Vitznau, Switzerland01-2005
Associate Degree - Culinary Arts
California Culinary Academy
San Francisco01-1999
Customer Service & Data Entry Certificates - undefined
Martinez Business & Technology Center
Martinez, CA01-1997
Skills
- Languages: English, Tagalog, Kapampangan, basic German
- Culinary Expertise: European pastry & chocolate, global cuisine, nutrition management, HACCP, food protection
- Leadership & Operations: Customer service, sales, cost control, HR management, legal aspects of food service
- Technical Skills: Microsoft Word, Excel, PowerPoint, Schedule; Apple Pages, Numbers, Keynote
- Public Relations & Communication
- Problem-solving
- Team leadership
- Operations management
- Customer service
- Operational efficiency
- Employee relations and conflict resolution
- Planning and implementation
- Staff training
- Staff management
Awards
Unit of the Year — Form Factor (2010), Unit of the Year — Wharton School of Business (2011)
Traveling Executive Chef Assignments
Google (San Francisco), Lam Research (Fremont & Portland), Microsoft (Reno), Dolby (San Francisco), and others.
Languages
English
Native or Bilingual
Timeline
Operations Manager / Executive Chef
Sodexo National Accounts
11.2023 - Current
Campus Executive Chef
University of Idaho, Chartwells
05.2022 - 01.2023
Executive Chef
University of Nevada, Las Vegas (UNLV), Aramark
02.2019 - 05.2022
Chef Manager
Sodexo, MountainView Hospital
01.2016 - 01.2019
Executive Chef
Guckenheimer
01.2007 - 01.2015
Senior Food Service Manager
Cal Dining, UC Berkeley
01.2005 - 01.2007
Food Service Production Supervisor
Academy of Art University
01.2004 - 01.2005
Lead Catering Chef
San Ramon Valley Conference Center, Sodexo
01.2000 - 01.2004
European Culinary Arts, Pastry & Chocolate Certificate - undefined
DCT International Hotel & Business Management School
Associate Degree - Culinary Arts
California Culinary Academy
Customer Service & Data Entry Certificates - undefined
Martinez Business & Technology Center
Chocolate Showpieces Certificate -
SweetArt International School of Confectionary Art