Camila is a Chilean pastry chef, baker and grower of food. After finishing university, where she studied Law (very unrelated to cooking) she decided to pursue her dream of cooking for a living and started a business making wedding cakes and pâtisserie.  

After a few years of baking and studying, she moved to Paris, France, to train as a pastry chef in the renowned Le Cordon Bleu and Bellouet Conseil. She worked at Yann Couvreur Patisserie and became even more obsessed with croissants and pastry. She moved to Cambridge, UK, to be with her partner, who started a PhD in the city. She has worked as the Executive Pastry Chef at the University Arms Hotel in Cambridge and later worked for three years at Vanderlyle, a vegetarian-led restaurant focused on sustainability and regionality. She has self-published three ebooks about pastry and sourdough baking. Camila co-founded De La Raíz al Plato (from root to plate), an online collaborative platform about sustainable food systems and the environment.

Camila lives in Cambridge with her partner Dieter, writing, growing food, cooking and studying for an MSc in Food Policy, feeding her unceasing curiosity by researching food culture, particularly in Latin America and also putting to use her Law degree and finally connecting it with food. 

If you would like to work or collaborate, either cooking, shooting, styling or any other fun collaboration, Camila would love to hear from you.