Timothy Cameron

Associate Professor,  College of Culinary Arts

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I discovered my passion for cooking while working in Chamonix, France. I have held executive chef positions in hotels, restaurants and resorts.“


Timothy Warren Cameron grew up in the Mountain West, in close proximity to Indian reservations in Colorado and Wyoming. He has always been interested in native peoples and returned to that interest for his 1996 master’s thesis, which was a study on Powhatan Indian diets in Tidewater, VA. 

Cameron has worked in the hospitality industry since 1970 and found his passion for cooking while working in Chamonix, France, in 1973. He has held executive chef positions in hotels, restaurants and a resort during his career.

In Charlottesville, Va., Chef Cameron helped design a culinary apprenticeship program in the late 1980s that was accepted by the Virginia Department of Labor and the American Culinary Federation (ACF).  

He was hired as JWU’s Norfolk Director of Culinary Education in 1991 and joined the faculty full time two years later. He became an associate professor in 1996, after completing his Master of Arts in Humanities from Old Dominion University in Norfolk.

In 2004 Chef Cameron accepted the role of Hospitality department chair during the Norfolk Campus final two years . During this tenure, he successfully shepherded all bachelor’s degree candidates to graduation as the campus transitioned to its 2006 closure.

Cameron transferred to Charlotte in the summer of 2006, where he teaches in the College of Culinary Arts and also serves as an adjunct in JWU’s College of Arts & Sciences.