Camari Mick
Elizabeth Street Hospitality | New York
February 2025
Growing up in Easton, Pennsylvania, some of Camari Mick’s fondest memories were of baking with her mom. Fully embracing her newfound hobby, she went on to sell her baked goods and cakes to students and teachers at school. Despite her love of baking, Mick wasn’t sure about committing to the restaurant industry, but, with some encouragement from her parents, she enrolled in the pastry arts program at The Restaurant School at Walnut Hill College. While there, she externed at Zahav and Morimoto, her first forays into fine dining, and worked at a farm on Nantucket during the summers, learning the basics of preservation and fermentation. After graduating, Mick relocated to New York to be closer to family. She accepted a pastry sous position at Daniel Boulud’s DB Bistro Moderne before moving to Le Bernardin as a pastry cook.
During the pandemic, Mick began popping up around the city selling her brioche doughnuts, which caught the attention of The Musket Room’s owners Jennifer and Nicole Vitagliano. Soon after, she was hired as the restaurant’s pastry chef. Mick went all in on developing her first pastry menu, building the program from the ground up with seasonal offerings while simultaneously establishing a takeaway cake program. In 2021, she came on as a partner for the group’s second concept, Raf’s, just down the street. Now, as executive pastry chef for the group, Mick has established exciting, engaging programming, from Croissant Club at Raf’s to Black History Month events at The Musket Room. With the opening of a third concept, Cafe Zaffri, Mick is continuing to dedicate her time and attention to bolstering her team and empowering them to take charge as the city’s next generation of pastry chefs.
