The Face Behind the Food
Ever since he was five, Jason Camillo wanted to cook. For hours on end, he'd sit with his Italian Nonna rolling, cutting, and pinching pillows of fluffy gnocchi. Jason formed his philosophy of sourcing the finest local produce on his father's hobby farm. "I love to cook simply, but I always add a small twist and a lot of love to my cooking," he says. Discover more about the Chefs of RACV in the RoyalAuto editorial which showcases the talents of the people who are passionate about serving you the best in the region.