With a family heritage from Memphis TN, Cameron Moyer spent his childhood smoking meat, perfecting the family dry rub and creating sauces for southern barbecue. He started his professional career as a prep cook at Cetrella in Los Altos and was quickly promoted to Chef de Parte. He then moved to Bird Dog in Palo Alto and honed his skills at the wood fire grill and cooking with an open flame. He then moved to Quince in San Francisco where he served personal recipes for family meals to over one hundred people daily before being promoted to Chef de Parte of the pasta station. While also serving as Assistant Butcher, he was lured away to the sister restaurant Cotogna, as Sous Chef and again impressed with his work on their open fire grill. Cameron seamlessly transitioned to Chez TJ where he joined their small kitchen staff and consistently added items to the menu. Having excelled at Chez TJ, Cameron is proud to be their new Sous Chef under Chris Lemerand.