Camber
Camber Chef Collective
Camber is a space for chefs to thrive as individuals.
Each chef is available for hire for private dining experiences backed by Camber's resources.
Our array of styles and backgrounds offer a deep sense of diversity through cuisine.
Benjamin Martin
Hometown: Santa Rosa, CA
Chef Ben Martin has cultivated a vibrant culinary journey. He graduated from the Culinary Institute of America in Hyde Park, NY with a Bachelor’s Degree in Culinary Arts Management. Ben grew up in the heart of Sonoma County where the rich agricultural heritage sparked his passion for farm-to-table dining. A blend of South African family roots and a childhood in inspired Ben's passion for not only exceptional food, but also a love for travel and exploration.
After Culinary School, Ben found the wild southern culinary landscape of New Orleans. Where he spent two years embracing the city’s unique blend of cultures, learning to infuse his dishes with the rich spices and traditions of Creole and Cajun cuisine. He then spent a year immersed in the rugged beauty of New Zealand, where he explored stunning mountains while honing his culinary skills. He then returned to Sonoma County, refining his craft at Charlie Palmer's Dry Creek Kitchen in Healdsburg. Following that, Ben embarked on a six-month adventure through Thailand, Laos, Cambodia, and Vietnam, eventually settling in Vietnam. There, he lived and cooked at a small local hostel nestled between the beach and jungle. After this enriching experience, he headed to Australia to discover the continent's diverse culinary scene, calling various places home—from bustling Melbourne in the south to the Great Barrier Reef up north. He spent two years there further developing his culinary style before returning once again to Sonoma County.
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Today, Chef Ben brings a piece of each adventure into his cooking. The influence of his travels resonates through every dish he serves. He has created a style of cooking where international flavors meet California farm to table ingredients. Passionate about cooking great meals that tell a story, he strives to craft experiences that are personal to each guest. Celebrating both local ingredients and global inspirations.
Contact Directly: 707.230.3356 | Ben.Martin@camberevents.com
David Carey
Hometown: Dallas, PA
David was born and raised in Northeastern Pennsylvania. He began washing dishes at a local restaurant at the age of 15, where he quickly fell in love with hospitality and learned to cook. He attended the Culinary Institute of America in Hyde Park, NY and graduated with a degree in Culinary Arts. He went on to train at prestigious properties around the U.S. in places including Park City Utah, Nantucket Massachusetts, and Killington Vermont. In 2020, he dropped everything to move to Northern California’s Wine Country to pursue hospitality at the highest level. He spent more than three years training in the dining room of SingleThread Farms. In 2023, David restarted his long-time side project as a private chef, this time with a legitimate entity in California in which Camber was born a year later.
Chef David’s cuisine focuses on two things; the guest and the ingredient. He claims to have no cooking style, rather he enjoys cooking custom meals requested by the guest. Many of his dishes will showcase a range of techniques using every part of one single ingredient. “It’s about providing service to the ingredient in the same way we provide service to our guests.” He is passionate about all cuisines around the world, and is a lifelong-learner. He has also studied many aspects of beverage and enjoys working with guests to pair wine, beer and whiskey with his cuisine.
Contact Directly: 702.278.9338 | David.Carey@camberevents.com
Aaron Koseba
Known for a free-spirited artistry on the plate reflecting seasonal evolution and the flavors of various cultures, Chef Aaron Koseba’s background at some of the world’s most renowned restaurants from Chicago, Tokyo, to São Paulo is matched by his experience harvesting food from the sea, forests, and farms that surround him.
From ice fishing the frozen lakes of Northern Michigan to freediving for urchins off the coast of Sonoma to foraging the hills of California’s wine country, Chef Aaron is uniquely attuned to the seasonal spectrum of bioregional flavor.
Contact Directly: 312.375.8103 | Aaron@camberevents.com
Francisco Aguilera
Chef Francisco was Born and raised in El Salvador. He Moved to Los Angeles at 18 years old where he foun.d his place in the dish station of a local Denny’s. He quickly moved to to the kitchen where built a foundation in cooking. instead of immediately pursuing cuisine, he enlisted in the US Army in 2009.
Serving in the military allowed francisco to travel throughout Europe and opened his eyes to an array of cuisines. In 2016, he found himself working again as a dishwasher at Papilles Bistro, a small French restaurant in the heart of Hollywood, Ca where I met Chef Jordan Rosas. “He took me under his wing and taught me all the basics.” Finding his passion in cuisine, francisco went on to train in several prestigious restaurants around Los Angeles.
In 2020, he was lured to Sonoma county to work at Barndiva Restaurant with chef Jordan. Together, they were responsible for barndiva receiving their first michelin star in the same year.
In 2023 he took the opportunity to join Chef Craig Wilmer at the coveted Farmhouse inn as his executive sous chef.
“I enjoy working with local ingredients and farmers, as well as international and luxury ingredients; always looking for new approaches to flavor and styles of cuisine. I strive to serve our guests with the highest level of service possible while maintaining approachable and well curated dishes.”
Contact Directly: 747.238.5758 | Francisco@camberevents.com
