Camilo Solis Rivera
Camilo Solis Rivera – Executive Chef at Bondi Sushi
Born and raised in Santiago, Chile, Chef Camilo Solis Rivera has built a remarkable culinary career defined by curiosity, exploration, and a deep passion for Japanese cuisine. His love for travel and discovering new flavors has taken him across South America, Europe, and the South Pacific, shaping his dynamic and worldly approach to food.
After earning a degree in Culinary and Hospitality Arts in Santiago, Camilo began his career as a Junior Chef at Don Augusto Pescadería in Chile’s Central Market. His journey soon led him to cook in the foothills of Machu Picchu at Kusi Paya in Peru, discover Brazilian barbecue and Asian robata grilling techniques in Rio de Janeiro, and refine his skills as a butcher. He continued his culinary exploration with six-month stints in Bora Bora and Easter Island before moving through Europe, gaining hands-on experience in kitchens across France, Spain, Germany, Italy, and beyond.
His culinary journey in the U.S. began at Azabu Miami Beach, where he spent three years honing his craft before advancing to sous chef at the restaurant’s exclusive omakase counter, The Den at Azabu Miami Beach—where the team earned a coveted Michelin star during his tenure. After eighteen months, he continued to refine his expertise as itamae at Gokudo Sushi Bar, where his precision and leadership continued to stand out.
In November 2023, Camilo joined Bondi Sushi as Head Chef of Bondi’s Midtown Miami location and now serves as Executive Chef overseeing all Miami restaurants. Fluent in English, Spanish, and Portuguese, Camilo brings a spirit of leadership, creativity, and collaboration to his team. His goal is to honor the simplicity and precision of Japanese cuisine while infusing it with the global influences that have shaped his culinary journey.
