Inside the Kitchen: Seven Questions with Camelia's Charles Namba
This article features an interview with celebrated chef Charles Namba of Camelia, who shares insights into his culinary philosophy, memorable food experiences, and future aspirations. Namba's deserted island meal consists of rice and his mother's Japanese yakitori with sweet soy sauce, highlighting a deep connection to his heritage and comfort food. His most poignant food memory dates back to his time at En Japanese Brasserie in New York, where he learned the professional art of dumpling making from Japanese chefs. These chefs became mentors, taking him to various culinary establishments to experience authentic Chinese hot pot and soup dumplings, profoundly influencing his gastronomic journey and providing a sense of community during his early career.
Namba defines fine dining as a space for culinary experimentation, where chefs can push boundaries and innovate. While he appreciates this aspect, he also expresses a preference for more casual dining atmospheres, emphasizing that food should primarily be a fun and enjoyable experience. Regarding his restaurant goals, Namba contemplates two paths: creating smaller, intimate restaurants where he personally cooks everything or expanding by incorporating and opening multiple establishments, recognizing the value of a team-oriented approach for a larger vision. He is currently weighing these options for his future.
On his restaurant bucket list, Namba mentions Addison in San Diego, a place he is keen to visit due to its widespread acclaim. His core food and cooking philosophy revolves around the belief that nature inherently makes food good, with chefs acting merely as facilitators to enhance its natural flavors. He advocates for simplicity, allowing ingredients to speak for themselves and preventing flavors from becoming muddled or lost. This approach underscores his respect for raw ingredients and their inherent quality.
Finally, Namba's ultimate comfort food is a cheeseburger. He recalls his childhood affection for them and admits to indulging occasionally. He specifies his preferences: for a steakhouse burger, he desires ample sauce, cheese, and good bread, while for a backyard burger, he favors classic toppings like tomato, onion, and lettuce. This detail offers a relatable glimpse into the chef's personal tastes, contrasting with his professional fine dining environment. The interview concludes with a brief biographical note about Chef Charles Namba, highlighting his fusion of Japanese heritage and classical French training in his Los Angeles restaurants, Tsubaki, OTOTO, and Camélia.
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