Lavomatic just announced their new Executive Chef, Cameron Serrins. He’s no stranger to Cincinnati, having worked at Honey, Mayberry, La Poste, Django Western Taco and, coincidentally, with Joanne Drilling at Lavomatic when it opened.
From Lavomatic: “Chef Cameron brings a range of styles and contemporary approach to cooking..with a respect for food and its producers and a playful approach.” His menu will be available in mid-March.
Josh Campbell is moving to Belterra Park Racino, the former River Downs. He’ll be heading up Fine Dining and Banquet, with a theme of farm-to-table fine dining. Says Campbell, “It’s my dream gig.” He’ll be working under Chef Michael Swann, who runs the entire Belterra Park facility for Pinnacle Entertainment, which runs Belterra Park. Swann is formerly of the Gaylord Opryland, and has worked with Wolfgang Puck.