Sally Camacho Mueller

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Country : AMERICA


During her childhood, at around the age of five, Camacho developed the passion for not only consuming but also creating exquisite food with unique flavors. This was the beginning of a life journey where she turned her love into a career.

Her food creations have gained a strong reputation of uniqueness and originality. While her mentors have taught her traditional French flavors and techniques, she chooses to reconstruct and reinterpret them with Southeast Asian influences. She strongly believes in the persistence of memories created by flavors. Many of her creations exude this ethic, containing tasteful experiences that are one of a kind.

After graduating from the California Culinary Academy in San Francisco, Camacho gained insight into the luxury culinary world at Caneel Bay Resort, a Rosewood Hotel property, in the US Virgin Islands. She gained a deeper understanding of plated desserts, chocolate, and sugar work while working with the world-renowned Donald Wressell, executive pastry chef at The Four Seasons Beverly Hills, where she catered high- profile events such as the Grammy's and the Academy Awards.

Camacho was instrumental in establishing all multiple outlets of The Wynn Las Vegas. She subsequently worked with chef Bradley Ogden, leading Caesars Palace to its first Michelin star.

Camacho became synonymous in the luxury hotel industry with establishing innovative, high-caliber pastry operations and unforgettable menus for luxury establishments. She reopened and repositioned the iconic Fairmont Turnberry Isle Resort in Florida. Thereafter, she consulted with the Ritz- Carlton Hotel Los Angeles, the iconic Hotel Bel-Air (under the Wolfgang Puck Group), and the renowned multiple-property Jonathan Club.

In 2007, she was part of the first all-female pastry team to ever compete in world history. The group garnered silver and won Best Team Sportsmanship in the National Pastry Team Championship. In 2009, she was part of the USA Team at the American Culinary Federation World Olympics held in Germany. The team received gold medals in both hot and cold food categories.

In 2011, Camacho won the nationwide title for the Valrhona C3 Competition, leading to her representing the United States at the Valrhona C3 World Competition in Madrid, Spain during Madrid Fusión. She won third place and yet maintains the highest level any US pastry chef has ever reached in this global competition.

In the same year, she was also a cheftestant on the Bravo TV show Top Chef: Just Desserts Season 2, where she came out as a finalist and runner-up. She was also included in the sought-after Top 10 National Pastry Chef list by the magazine Dessert Professional in June 2012.

One strong belief of hers is mentoring and inspiring the next generation, as she has dedicated time to teach classes on wedding cakes, petit fours, bon bons, pralines and plated desserts at Ewald Notter's International School of Pastry Arts. Furthermore, she was a Pastry Chef and Baker Instructor at the Culinary Institute of America Greystone in St. Helena, Napa Valley.

Camacho is now underway to finally open a venture under own name and vision. It will be a fusion of all the various techniques, flavors, and creations she has been able to absorb throughout her long and illustrious career.

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  • Runner-up in Top Chef, Just Desserts Season 2

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