“It’s a lot of fun cooking for the locals.”

Cameron Calvert is the new head chef at the Pier Restaurant, located at the marina in Point Roberts. A local by birth, Cameron is the son of John Calvert, a contractor in the area. His culinary journey began at the same location as the Pier Restaurant, back when it was known as The Compass Rose. His first job was as a dishwasher back in 2015.

At 19, Cameron left Point Roberts to expand his culinary skills. He worked as a sous chef at Rosario Resort on Orcas Island, specializing in casual fine dining. When the head chef at Rosario moved to Walla Walla to work at Kinglet Restaurant, a fine dining restaurant with 15-course menu tastings, Cameron was offered a job as well and followed his chef. After gaining valuable experience, he traveled to Thailand before heading to Colorado, where he took on the challenge of catering at a resort.

Now back in Point Roberts, Cameron was approached by Tamra Hansen, who offered him the opportunity to work at the Pier. He gladly accepted. “I love it. It’s a lot of fun cooking for the locals here,” Cameron says. He now leads a team of three cooks, applying his years of diverse culinary experience to serve the community. As for his future plans for the Pier, Cameron envisions introducing a seven-course tasting menu and aims to expand the restaurant’s menu over time.

Q and A:

All Point Bulletin: If you were stuck on a deserted island what three ingredients would you bring?

Cameron: Lamb is one of my favorite proteins, and carrots and potatoes because they are very versatile.

APB: What is your favorite herb?

Cameron: Rosemary.

APB: What is your favorite world cuisine?

Cameron: I like food from southeast Asia, like Thai and Vietnamese.

APB: Is there any Thai food on the menu?

Cameron: We have a Thai curry inspired cauliflower dish.

APB: What is your favorite comfort food?

Cameron: Corned beef hash.

APB: Do you have a favorite cookbook? Cameron: It is the Silver Spoon cook-

book, also known as the Italian bible. I also like the Noma Guide to Fermentation. I learned how to ferment food when I was in fine dining and fell in love with it.

APB: What is your favorite thing to ferment?

Cameron: I like making misos a lot and Koji. I make my own Koji mold and use that to make miso.

APB: What is your go-to meal to cook when you don’t have much time?

Cameron: Shake and bake chicken and rice.

APB: What is your best-selling dish at The Pier?

Cameron: Definitely the burger, but the steak is starting to catch up now, too.

APB: What is your favorite thing to make here?

Cameron: The steak frites.