05/20/2026
David Camacho ended up in kitchens by chance. Minoring in theater and creative writing, the kitchen seemed like the last place he would end up. But by chance, and a need to pay the bills, he ended up with his first dishwashing job under executive Chef Mark Hill. And it’s been all uphill from there. On stage it’s hot, loud, messy, and wild. The kitchen is no different.
« One message that sticks through my head was one that Chef Mark Hill taught me himself. It takes all types to run the kitchen. And whether you want to be there, need to be there, or just end up there by chance, the kitchen ends up shaping who you are », says Camacho.
« It has and continues to shape who I am as a chef. Chicago Latino, born and raised, I’ve been surrounded by unique flavors and a multitude of cultures and food my entire life. So while it’s important to have a focus, my style is chaotic and different, non-formal and varied. As Chef says « it takes all types » so I reflect that in my cooking. I appreciate comfort food so, even when elevating, food should always remind you of something. »
