Head Chef, Jamie Gibson

Jamie Gibson came to cooking almost by accident. Looking at various career paths after leaving university he came across a commis position at a 5 star hotel. Since then he has not looked back leading him to discover a real passion for all things cooking. Since then Jamie has quickly worked his way through the chefs brigade at various 2 AA Rosette awarded restaurants in the Sussex area to become Head Chef at Camellia.

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Away from the hotel Jamie cites the cooking of chefs Daniel Clifford, Sat Bains and Daniel Humm as influences and inspiration, all of whom are universally considered craftsmen of great skill.

The team Jamie now heads up is young and aspiring with a number of apprentices and Exclusive Chef's Academy students. Having had a number of positive mentors while he developed his own skills, Jamie strives to encourage and train these talented chefs of the future and derives great satisfaction to see them succeed.

The dishes Jamie and the team create are driven by the availability of local, seasonal, ingredients with traceable provenance. With a strong network of local suppliers and producers to call on, Chef knows he will receive the very best the farming community of Sussex can offer. This in turn allows him to extract and build intense flavours into his dishes.



Jamie is truly influenced by the natural seasons and the fruits, vegetables and herbs available from our kitchen garden.  He has a passion for creating classical style dishes with an interesting flare, often pairing dishes with fruits where their natural sweetness or sharpness enhances the flavours of the whole dish. Jamie also has a passion for Asian cuisine and likes to use spices and aromats to really enhance his dishes.  Some of his favourite pairings are inspired pork with elements of curry or sea bream with crab and lemon. 

Menus change as new ingredients find themselves to the kitchen door and Jamie is inspired by what he sees, smells and tastes. 





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