King John from Chef Cameron Grant at Osteria Langhe
Chef Cameron Grant
Osteria Langhe
King John

King John from Chef Cameron GrantKing John : The Cuisine
In a battle of the English vs. the French, Chef Cameron Grant combines a classic French Blood Sausage with the traditional English Wellington Roll. A sunny egg yolk represents the bastard Prince who threatens the King and skewered Chicken skin embodies the backstabbing and treachery of the politics at work in Shakespeare’s dramatic thriller.

Chef Cameron GrantChef Cameron Grant
Cameron Grant has striven for the last fifteen years to excel in creating food and managing kitchens, starting with his University cafeteria. Within five years he became an executive chef of Laudisio, a family-run Italian restaurant in Boulder, Colorado, after accepting the good fortune of opening their brand new $3 million Italian flagship restaurant. The Laudisio family provided the opportunity for Cameron to do a three month stage at Michelin-starred restaurant La Ciau Del Tornavento in the Barbaresco zone of Piemonte, Italy. Here, he gained essential respect for the Italian food culture and fell in love with the unique way of life. Building a restaurant around incredible fresh ingredients and wine was a revelation.
Born in Edinburgh, Scotland, Cameron developed a love of food from his mother. The family had an extensive fruit and vegetable garden and he remembers being sent to his room without dinner only to sneak out to the vegetable garden and satisfy his appetite with fresh peas, strawberries, and raspberries. His mother ran a successful catering business out of the home for local executives. Cameron learned to appreciate local Scottish produce, seafood, game, venison, lamb and beef, and his passion for food has come from this history of home-cooked meals.
Five years after his stage at La Ciau Del Tornavento, Cameron moved back to Treiso, Italy to open his own restaurant, moving with his wife and golden Labrador to follow the dream. As an enthusiastic Scottish-American chef, he sparked the interest of many by opening a fine dining Osteria in the heart of Piemontese wine country. Surrounded by Michelin-starred chefs, he fought to give the locals and tourists something they had never seen while incorporating the life-changing local ingredients into his innovative and culturally diverse menu. Ultimately selling his share of the restaurant to his partner, Cameron moved back to the United States to be closer to his family while seeking a new challenge and adventure.
Cameron, in 2012, was recruited by the Intercontinental Hotel in Rosemont to open their signature Mediterranean restaurant, Fresco 21. The hotel provided room service for 550 rooms, while servicing breakfast, lunch, dinner and late night food. Fresco 21 celebrates the ingredients from France, Italy, Spain, Greece, and the other twenty-one countries that border the Mediterranean Sea. Cameron, after two years of running the operation in Rosemont, found an opportunity to open a restaurant with new-found friend Aldo Zanninoto.
Cameron is extremely excited to be in Logan Square, where he can bring all of his passion and excitement to this amazing neighborhood.

About Osteria Langhe
Osteria Langhe is the fast fusion of slow food and fine wine, the result of a partnership dedicated to the serious appreciation of locally-sourced fresh meats and produce steeped in the age-old traditions of Italy’s Piemonte region, paired with the incomparable heritage of Northern Italian wines.