Welcome to Caimita. The evolution of what once began as just Camila Creates, has become a return to my own roots, and also a journey into the expansive unknown. I wanted to build a home that could hold more than just “me as a chef” and rather something that made way for all of the components of bringing people together to shine. A place where we can dine on nourishing food, basque in nature, learn new skills from artists in their fields, a resource to access my capacity to create these worlds for others, and beyond. Caimita is an immersive studio shaped by living traditions and storied landscapes, where food, ceremony, and gathering meet. At the heart of our table is ritual. Our north star is connection, and the belief that nourishment becomes so much more when it is shared with explorative detail orientation, consideration for multi sensorial submersion, and accentuated elaboration upon the things that make us very human.

For our second installment of spring and summer programming - CAIMITA presents a beachside live fire cooking workshop led by the one and only @yourchefgrace , to know her is to love her! It’ll be an afternoon shaped by fire, salt, ocean air, and good company. Together, we’ll learn how to build and tend a live fire, cooking premium quality proteins, from @creamco_meats , suspended over open flame, alongside seasonal sides and dessert. We’ll close with a shared meal at sunset, gathered by the ocean. 🌞🌊 Saturday, May 23rd 2pm-7pm. This one is not to be missed! Space is extremely limited. 🎟️🔗 in bio 🌀

For our second installment of spring and summer programming — CAIMITA presents a beachside live fire cooking workshop led by the one and only @yourchefgrace , to know her is to love her! It’ll be an afternoon shaped by fire, salt, ocean air, and good company. Together, we’ll learn how to build and tend a live fire, cooking premium quality proteins, from @creamco_meats , suspended over open flame, alongside seasonal sides and dessert. We’ll close with a shared meal at sunset, gathered by the ocean. 🌞🌊 Saturday, May 23rd 2pm–7pm. This one is not to be missed! Space is extremely limited. 🎟️🔗 in bio 🌀

Some sweet moments from our cake decorating workshop with Sasha Piligian at @granada_echopark . Guests got the chance to slow down and work with texture, color, and form, creating their own cakes while settling into a more intentional rhythm with the process. It was beautiful to see everyone’s personal creative interpretation come to life, and overall just such a special workshop. This is the first of a series of CAIMITA programmed culinary workshops, designed as spaces where community can engage with food and each other in more thoughtful, immersive ways. More to come into the Summer and Fall! Snack table by @camilacreates Florals by @Beatrizz 💋 Piping practice + food styling by @kellylikescake Photos by @bosskie

A simple spread from our Caimita Cake Decorating Workshop few weekends ago! Styled with intention and a kiss of whimsy to make it feel really special. Cheese, bread, crackers, fresh fruit, nuts, seeds, dips, and pasta salad. All the hits, all familiar, all nostalgic, but arranged in a way that invites you in and keeps you lingering. Letting classic ingredients lead while the table, the florals, and the vibes do the rest. Excited to run more programming in the coming months! Hosted at @granada_echopark In collaboration with @sashimi1 Florals by @beeeatriz__ Food styling by @kellylikescake Photos by @bosskie #grazingtable #privatechef #snacks

Caramelized figs with prosciutto and Parmesan. A classic combination on the palate. Sweet, salty, sharp, and rich, all layered into something simple but very complete. The figs cook down with brown sugar, balsamic, and lemon until they’re soft and concentrated, then get paired with really good prosciutto and aged cheese. It’s indulgent and very intentional. One of my favorite plates to have on the table when fig season finally starts to roll around. 🌀 Photos by @bosskie #figs #proscuitto #privatechef

Some sweet moments from our cake decorating workshop with Sasha Piligian at @granada_echopark . Guests got the chance to slow down and work with texture, color, and form, creating their own cakes while settling into a more intentional rhythm with the process. It was beautiful to see everyone’s personal creative interpretation come to life, and overall just such a special workshop. This is the first of a series of @cai.mita programmed culinary workshops, designed as spaces where community can engage with food and each other in more thoughtful, immersive ways. More to come into the Summer and Fall! Snack table by @camilacreates Florals by @beeeatriz__ Piping practice + food styling by @kellylikescake #cakes #coffeeshop #thingstodoinla

Curry grilled shrimp with preserved lemon aioli. Bright, layered, and  aromatic. The warmth of the spices, the subtle sweetness from honey, and that sharp, saline edge from preserved Meyer lemon all working together in a way that feels both bold and balanced. Finished with olive oil toasted sourdough to catch every last bit. Simple in structure, but very intentional in flavor. RECIPE HERE ↓ Black tiger shrimp, peeled and deveined, 1 lb Curry powder or blend, 1 tbsp Honey, 1 tbsp Olive oil, 2 tbsp Salt, to taste Black pepper, to taste Zest and juice of 1 lime Garlic confit cloves, 4–5 Preserved Meyer lemon, finely chopped, 1–2 tbsp Egg yolk, 1 Lemon juice, 1 tbsp Olive oil, ½ cup Salt, to taste Toss shrimp with curry spices, honey, olive oil, salt, and pepper, and let sit briefly to absorb flavor. Grill over medium-high heat until just cooked through and lightly charred, about 2–3 minutes per side. For the aioli, blend garlic confit, preserved lemon, egg yolk, and lemon juice, then slowly stream in olive oil until emulsified and thick. Season with salt to taste. Serve shrimp hot with generous spoonfuls of aioli and toasted olive oil-brushed sourdough on the side. Photos by @bosskie Videos by @ajlising #shrimp #recipe #privatechef

As the weather warms, the table moves outside and everything begins to feel a little more alive. And the menu always follows the season. Brighter, lighter, layered with citrus, herbs, and early summer produce, composed to feel both effortless and intentional. In open air and natural light, our bodies settle and receive nourishment more fully, the senses activate, and the meal becomes part of its surroundings. Food in this setting feels unconfined rhythmic with nature, a return to something instinctive where even the simplest dishes take on an organic sense of ritual. #dinnerpary #alfresco #menu #privatechef Photos by @emferretti

Beet labneh swirled into freshly made hummus. Deeply vibrant, layered, and as beautiful as it is satisfying. Earthy, bright, creamy, and balanced in a way that makes it endlessly versatile, whether you’re dipping, spreading, or building a full plate around it. This is the kind of dish that holds attention and actually delivers. 💗 RECIPE ↓ Chickpeas, cooked or canned and drained, 2 cups Tahini, ⅓ cup Garlic cloves, 2 Fresh lemon juice, ¼ cup Ice cold water, ¼–½ cup Ground cumin, ½ tsp Salt, to taste Add chickpeas, tahini, garlic, lemon juice, cumin, and salt to a food processor and blend until smooth. With the motor running, slowly add ice cold water until the hummus becomes light, creamy, and aerated. Continue blending for a few minutes to fully emulsify, then taste and adjust seasoning as needed. Spread onto a plate and finish with generous swoops of beet labneh, olive oil, and anything you like alongside. Photos by @bosskie Ceramics by @padma.earth

This is one of those dishes that feels effortless but lands every time. Olive oil poached salmon, tender and delicate, finished with a bright, herb-loaded salsa verde and blistered Jimmy Nardellos. It’s rich in all the right ways, balanced with freshness, and meant to be served at room temperature, which makes it perfect for a picnic or a slow, lingering meal outside. Simple, beautiful, and deeply satisfying. Recipe ↓ Salmon fillet, skin removed, 1 lb Olive oil, enough to submerge halfway (about 1½–2 cups) Garlic cloves, smashed, 3 Lemon peel, 2 strips Salt, to taste Black pepper, to taste Parsley, 1 cup Cilantro, 1 cup Dill, 1/2 cup Garlic clove, 6 Lemon juice, 1 whole lemon Red wine vinegar, 1 tbsp Olive oil, 1/2 cup Red chili flakes, to taste Salt, to taste Jimmy Nardello peppers, whole, 8–10 Olive oil, 1 tbsp Salt, to taste Preheat oven to 250°F. Place olive oil, garlic, lemon peel, salt, and pepper in an oven-safe dish and warm slightly, then add salmon so it’s partially submerged. Cover and cook in the oven until just tender and cooked through, about 20–25 minutes. Remove and let rest. Toss Jimmy Nardellos with olive oil and salt, then blister in a hot pan until softened and lightly charred. Add all salsa verde ingredients to a food processor and pulse until loose, bright, and spoonable. Serve salmon at room temperature with spooned salsa verde and blistered peppers on the side. Photos by @bosskie #chef #salmon #recipe