Camille Becerra is the executive chef of Navy, the restaurant and raw bar in SoHo. The menu at Navy showcases Becerra’s commitment to seasonal and local ingredients and her affection for approachable yet refined New American cuisine.
A New Jersey native, Becerra began cooking after high school and attended the Academy of Culinary Arts in Cape May, NJ. After studying macrobiotic cuisine and cooking for cancer patients in Philadelphia, Becerra moved to a Zen monastery in Mexico, where she cooked vegetarian meals for the monks, sourcing ingredients from the on-premises garden.
In 2005, Becerra opened a restaurant in Greenpoint named Paloma, after her daughter. The restaurant, in a former stable-turned-parking garage, served an ever-evolving menu of seasonal fare, which she described as “urban American.” Two years later, Becerra competed on Top Chef Season 3, where she was introduced to the fun and challenges of cooking on camera. Becerra has since stayed busy founding The Hunger – a pop-up restaurant series, consulting on various restaurants and working as a food stylist, all the while waiting for the right opportunity to get back into a restaurant kitchen.
An avid amateur photographer, Becerra enjoys taking pictures and laughing with Paloma, her teenage old foodie daughter.