Chrissy Camba

Chrissy is a spunky Filipino woman who currently serves as Chef at Bar Pastoral, an extension of Chicago’s beloved cheese, specialty food and wine shop, Pastoral. She graduated from Loyola University, Chicago with a degree in biology, and has worked hard to shine throughout her culinary career. When she wasn’t working, Chrissy has staged at acclaimed restaurants such as Bouchon, Alinea, Blackbird, Boka, Avenues, Naha and The Bristol. In 2010, she was featured on the cover of 'Time Out' magazine for her charcuterie plate, and in 2012, Christina was featured on Grubstreet’s “101 of the Most Interesting Desserts.” If she were a food, she says, “I would be a Santol fruit – sometimes sweet, sometimes tart, unusual and a skin that can be thick or thin.”Read More

Chrissy is a spunky Filipino woman who currently serves as Chef at Bar Pastoral, an extension of Chicago’s beloved cheese, specialty food and wine shop, Pastoral. She graduated from Loyola University, Chicago with a degree in biology, and has worked hard to shine throughout her culinary career. When she wasn’t working, Chrissy has staged at acclaimed restaurants such as Bouchon, Alinea, Blackbird, Boka, Avenues, Naha and The Bristol. In 2010, she was featured on the cover of 'Time Out' magazine for her charcuterie plate, and in 2012, Christina was featured on Grubstreet’s “101 of the Most Interesting Desserts.” If she were a food, she says, “I would be a Santol fruit – sometimes sweet, sometimes tart, unusual and a skin that can be thick or thin.”