George's owners Christy and Rick Spell are excited to announce their new Executive Chef, Camille Withall, and two sous chefs Jimmy Boerma and Erik Kellison. Camille has worked as a sous chef at George’s since February of 2014 and Erik and Jimmy have worked in the kitchen at George’s for four years.
Camille graduated from the American Hospitality Academy in the Philippines in 2007 and moved to the South Walton area 2008 to complete an internship at Sandestin Golf and Beach Resort. She loves the area saying, “It’s very beautiful and a slower pace than the city life I am used to in the Philippines.”
Erik graduated from the American Culinary Academy in 2001 and Jimmy graduated from the Louisiana Culinary Institute in 2007. Both are creative and consistent in their cooking and look forward to many years at George’s
Camille is in the beginning stages of creating the fall menu, which will come out in October. She will work alongside Jimmy and Erik to create something truly special. As always, the seasonal menu will reflect what is fresh and locally available. The staple items like the Spicy Salt and Pepper Shrimp and the Jerk Crusted Gulf Snapper will stay on the menu throughout the year.
Camille says, “Many locals and visitors look forward to certain dishes and we want to have those available while also offering new experiences.”
Christy and Rick are very enthusiastic about the team and thrilled to have three experienced culinary artists working together. As Camille says, “We work together very well, it’s very organic. We share the same work ethic and our personalities mesh well together.”
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