Camille Cogswell is the Pastry Chef of Zahav, Philadelphia’s landmark Israeli restaurant from multiple James Beard Award winning chef/owner, Michael Solomonov, and James Beard Award winning restaurateur, Steven Cook, of CookNSolo Restaurants. Just this May, Camille was named the 2018 James Beard Foundation Award’s "Rising Star Chef” becoming only the second pastry chef to be given the honor.
After growing up in Asheville, North Carolina, cooking first peaked Camille’s interest in high school when a love of both chemistry and culinary arts led her to discover the magic of science in cooking. After completing an internship at a local bakery, she broadened her pastry experience in Chapel Hill and Portland, Oregon before enrolling in The Culinary Institute of America in Hyde Park, New York. As part of earning her degree in Baking and Pastry Arts, she completed a coveted internship in the pastry kitchen of Blue Hill at Stone Barns, Chef Dan Barber's restaurant landmark on an educational farm. Upon graduation, Camille moved to New York City where she honed her skills in Chef Daniel Humm's Michelin-starred restaurant, The NoMad.
In December of 2015, Camille relocated to Philadelphia to helm the pastry program at Zahav. Despite having been away from the South for a number of years, Camille says there is still nothing more comforting to her than baking a pie.