Camino Industries is a hospitality management firm founded by Philip Camino in Los Angeles. Camino Industries has developed projects, including restaurants and hotels, in Los Angeles, Palm Springs, Cupertino, Nashville and Louisville.
A contributing thought leader to the dynamic, ever-evolving hospitality industry, Philip Camino is a prolific restaurateur and founder of Camino Industries. He applies his sharp and influential hospitality experience to conceptualize, design, manage, own, and operate Camino Industries’ world-class portfolio, which includes Fellow, The Hudson, Earthbar, and a forthcoming restaurant, Imari.
Camino has developed and co-founded highly acclaimed, bold restaurants and art galleries throughout Los Angeles, and expanded his elegant, upscale concepts across the country into Palm Springs, Nashville, and Louisville.
Camino began his professional career in talent management working under Sam Feldman, the famed manager for legendary musicians Norah Jones, James Taylor, Diana Krall, Elvis Costello, and more. He later became an agent himself, representing some of the biggest names in music.
Camino then ventured into innovating experiential marketing for some of the world’s largest corporations, where he captivated audiences by developing and launching inventive music and entertainment platforms. Clients included Jack Daniel’s, Nokia, Rogers Communications, and Universal Music over a four-year span. He was then highly recruited by a number of firms, eventually choosing Rogers Communications, and there became the youngest ever marketing director at the 50-year-old company (with over 30,000 employees) where he won numerous awards, including being named Marketing Magazine’s “Top Thirty Under 30”. He also led national campaigns to launch landmark mobile devices including the iPhone and Blackberry Bold, working closely with Apple and RIM to achieve record sales.
Following these successes, Camino pursued his lifelong passion of hospitality and moved from Canada to California—enticed by the pull of living on the west coast, being independently creative, and pouring his passion into his work within the hospitality industry every day.
Upon landing in Los Angeles, Camino’s experience combined with his love to create luxury culinary-focused concepts and design immersive spaces took over. The first hospitality project he and his partners took on was launching West Hollywood’s iconic hotspot The Hudson, and the success of that restaurant paved the way for him to become a renowned local, and eventually, national restaurateur. Being deeply immersed in the hospitality world has taken Philip on journeys and into partnerships with Michelin-starred chefs, hotel owners, and other hospitality giants—all shaping his diverse and global purview.
Camino currently resides in Los Angeles.
Director of Hospitality and Brand Strategy
Specializing in all aspects of personal and digital interaction, our Director of Hospitality understands how to provide experiences that drive engagement and leave guests with a sense of genuine connection.
Before coming to Fellow, Matthew spent years as the Maître d’ of the iconic Eleven Madison Park in New York City, then returned home to Los Angeles to open The NoMad Hotel and SoHo Warehouse in downtown Los Angeles.
Executive Chef at Fellow
Born and raised in Bradenton, Florida, Chris Flint has been working in kitchens since he was a teenager. After moving to New York City, he began cooking throughout Manhattan and enrolled at The French Culinary Institute to hone his skills. Chris then worked in the kitchens of Kittichai, Bouley, and Bar Blanc before landing at Eleven Madison Park in 2008.
After rising through the ranks at EMP and helping the restaurant receive four stars from the New York Times and three Michelin stars, Chris joined the opening team at the NoMad in 2012 as Executive Sous Chef. During his time at the NoMad, he helped the restaurant receive three stars from the New York Times, one Michelin star. When promoted to Chef de Cuisine at Eleven Madison Park after his third year, the restaurant was named “Best Restaurant in the World” by Pellegrino’s World’s Fifty Best Restaurants.
Chris is one of the few people to have played a significant role in both the NoMad (working at the Nomad LA and Nomad Las Vegas) and Eleven Madison Park. Chris has made Los Angeles his home and made an impact at Curtis Stone’s Maude, earning a Michelin star in 2019 when he was their Executive Chef.
General Manager at Fellow
As Fellow’s general manager, Charles Hueston brings over two decades of intrepid leadership and managerial experience in the hospitality world. A Southern California native and UC Berkeley graduate, he started working in restaurants while in college and continued to do so after moving to Los Angeles.
After discovering his passion for the restaurant industry, Hueston worked his way into management and landed his first role as general manager at Tengu, a high-end Japanese restaurant in Los Angeles’ Westwood neighborhood. Following four years at Tengu, Hueston took on the general manager role at the brand-new Rush Street in Culver City, which soon became the busiest restaurant and lounge on the Westside. He spent over six years there before completing Darden, a three-month intensive general manager training program, which led him to becoming the general manager at Seasons 52 in Santa Monica.
Next, Hueston joined the Innovative Dining Group as the general manager and wine director of BOA Steakhouse in Santa Monica. He worked there for four years before joining the team at Fellow as general manager.
Executive Sous Chef, Fellow
A native Angeleno, Remy graduated from the University of Southern California before moving to New York City to attend culinary school at the French Culinary Institute.
During that time, she got her start in the fast paced kitchen of Spice Market before moving on to learn modern Mexican under the tutelage of Alex Stupak at Empellon Cocina. Rising quickly to Sous Chef at Cocina, Remy went on to open Empellon Al Pastor on Saint Mark’s Place. Seeking more fine dining experience, she moved to the Michelin-starred NoMad led by Daniel Humm and Will Guidara where she worked her way through every station.
Remy later got the opportunity to move to Nashville, TN to work at Husk Restaurant as a Sous Chef under Sean Brock. Once again, picking up and moving across the country, she returned home in 2018 to open NoMad Los Angeles, and served as Sous Chef under Chris Flint. Remy is excited to bring her well traveled background to Fellow and to be reunited with Chef Flint.
General Manager, Imari
As Imari’s GM, Smith Dok brings over 15 years in the restaurant industry—with 10 of those years dedicated in the sushi world. Holding a deep love for hospitality, especially Japanese food, Dok remains one of the most sought-after sushi management executives in the Los Angeles market due to his extensive operational experience and knowledge.
His background in Japanese as well as high end cuisine includes helping open Katsuya Hollywood and Glendale, running Takami Sushi in DTLA, and working as an AGM at Culina at the Four Seasons in Beverly Hills. Most recently, he held the position of GM at IDG Group’s Roku and Katana.
Chef de Cuisine, Imari
Working closely alongside Imari’s Consulting Chef David Schlosser and Owner Philip Camino, internationally recognized Chef de Cuisine Derek Wilcox ensures the dining room and kitchen remain a constant place of culinary creativity and organized teamwork.
Wilcox was the first, and is still the only, United States chef to complete a full seven-year apprenticeship at three Michelin-starred Kikunoi in Kyoto, a traditional Japanese kaiseki restaurant. After finishing his apprenticeship at Kikunoi, which earned him a gold medal certification from the Japan Ministry of Agriculture, Forestry, and Fisheries, he took his learnings to several kitchens around Japan, including Michelin-starred kaiseki spots Arashiyama Kitcho and Kodaiji Wakuden, followed by Moriyasu Meats, a top Matsuzaka and Kobe wagyu beef butcher in Tokyo. Next, Wilcox spent three years at the traditional edomae sushi restaurant Ginza Sushi Aoki.
While full-time at Sushi Aoki, Wilcox also shared his talents in the classroom—teaching others the art of traditional Japanese cuisine in Osaka and Hokkaido as well as editing and translating books on kaiseki, edomae-style sushi, knife skills, umami, and Japanese vegetarian and home cooking.