Hari Cameron was born into an eclectic family, one that followed his father’s guru from their native Delaware to Maryland and New York before finally settling back in Delaware when Cameron was 11. All the while he and his brothers tucked into cuisines from around the world, reveling in sushi, Thai food, and curries.
When community college and a landscaping job didn’t work out, Cameron tried his hand at The Buttery in Lewes, Delaware, where worked his way from server to garde manger. Next, he landed at Espuma in Rehoboth Beach. Inspired by owner Kevin Reading, Cameron attended The Restaurant School at Walnut Hill College in Philadelphia. He reunited with Reading in 2004 when the restaurateur opened Nage (now Fork + Flask).
In 2012, Cameron opened his first solo restaurant a(MUSE.) in Rehoboth Beach, Maryland. Three years later he launched casual, pasta-focused grandpa (MAC). For his progressive, Mid-Atlantic cuisine at a(MUSE.), Cameron earned national attention, including James Beard nomination for “Rising Star Chef” and “Best Chef: Mid-Atlantic.”
