Meet Cameron Dixon

We caught up with the brilliant and insightful Cameron Dixon a few weeks ago and have shared our conversation below.

Cameron, so happy to have you with us today. You are such a creative person, but have you ever had any sort of creativity block along the way? If so, can you talk to us about how you overcame or beat it?

LIFE!!! I firmly believe that the true cause to a block in creativity, is simple lack of new stimulation. We often get to a point where we have depleted our resource ” relatable experience”. This typically happens when we have continued to pull from the same inspirations over and over, and the product of creative expression starts to become repetitive and uninspiring. Taking the time to get out and experience life and the experiences it has to offer, will keep the creative think tank flowing with fresh things to pull inspiration from. you can recreate a dish sometimes, by simply adding one ingredient to it. Aside from my cooking I enjoy making music, when I’ve done a lot of writing, I tend to take a break so that the I can refresh and find new topics to write about.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

Im currently working as the Chef De Cuisine of “VUE Restaurant at The Omni La Costa Resort and Spa, in Carlsbad, CA. After running 333 Pacific Steak and Sea in Oceanside, CA for 3 years, I sought out an opportunity to learn and grow as well as have the ability to spend more time with my family. Since taking over this role I have been focused on breathing new life into the restaurant and creating a place for both familiars and new people alike, to come and enjoy and vibe. I have updated our Baja/SoCal Coastal Cuisine menu with more offerings, representative of just that. In addition, I have introduced a dinner series entitled “Chef & Friends”, where I partner with local chefs, farms, small purveyors and other representatives of “local life”, to build a level of notoriety and networking amongst them all. Breading this type of connective and networking culture has already produced results like being invited to cook with some amazing local chefs at “1st Annual Juneteenth Celebration in San Marcos, California” presented Lionel and Natalie Saulsberry of the Couples Unfiltered Podcast/LLC in partnership with Clinton and Renee Huggins of AIM achievementinmotion.org.

Fellow Chefs:
The Bad Boyz of Culinary
Kelston Moore-Foxpoint Farms
Tony Bennett Jr-The Chef Tony Experience
Duval Warner-Ranch 45
Maryann Green-US Grant Hotel

https://www.eventbrite.com/e/inaugural-juneteenth-san-marcos-tickets-1355352819769?aff=oddtdtcreator

In addition to my new culinary adventures and opportunities, I’m also working on new music gradually. I released my album “Chef’s Kiss” back in 2021 and have consumed in my chef life ever since. Now that I have experienced more life, I’ve found that I have new material to write about.

“Chef’s Kiss” Album- https://distrokid.com/hyperfollow/sketchthekid/chefs-kiss?msockid=3d6a96488c0d62903480835c880d6cae

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Compassion- Having the ability to take a step back and acknowledge the fact that everyone is different and living a different life. Giving people the opportunity to show their true selves before judging has been key to my ability to connect and build my “village”. on the contrary, once someone has shown themselves, it’s a slim to none chance that they will change, believe what your shown and not with your told.

Self-Awareness & Understanding- Spending time with yourself and discovering who you are pivotal activities that I’ve used to understand myself, my limitations, my boundaries, and my ability to present myself in the way I want to be seen and understood.

Not afraid to fail- Failure is the fertilizer of success. In order to grow and develop, you have to learn what not to do, and what it feels like to miss the mark. Only then will you have a true gauge of what it feels like to hit the mark, and you will appreciate it much more. Early quick success almost always breeds an environment of naive false confidence. When this happens and then failures come later, people don’t know how to deal with the failures and everything crumbles rapidly.

TRY-FAIL & FALL-GET UP-TRY AGAIN-SUCCESS-REPEAT

If you knew you only had a decade of life left, how would you spend that decade?

Traveling and building lasting memories with my family. Being a Chef and having a wife and 4 kids at home has been the most difficult thing I’ve had to navigate. Chefs miss a lot of key family moments, and it begins to take its toll on the family dynamic. If I was told I only had 10 years left, I would try to find a way to see the world with my family. I would take ever second possible to put the biggest smiles on their souls and the brightest memories in their hearts.

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