Franklin Thompson, Jr. utilizes his expertise and culinary vision to lead The Camby’s standout dining program.

Franklin Thompson, Jr. is the new executive chef at The Camby, the property where his culinary career began more than 20 years ago. He oversees the hotel’s food & beverage program including Artizen, Crafted American Kitchen & Bar. Thompson’s unique flavor profile of Southwestern meets Latin cuisine offers a special twist to Artizen’s all-American style.

From recipe creation, menu design, and culinary production management, Thompson has honed his craft most recently as executive chef of Omni Houston Hotel in Houston. Here, he was accountable for all food and beverage operations and managed 32 culinary associates, three sous chefs, and 10 stewarding associates. Prior to that, Thompson was the executive sous chef of Omni San Antonio Hotel in San Antonio and formerly the executive sous chef of the Hershey Country Club in Hershey, Pa.

Michael Winneker is the ingredient driven executive sous chef at Artizen, Crafted American Kitchen & Bar.

Joining Thompson in the leadership team is Michael Winneker who has helped The Camby’s culinary program shine since starting in October 2017. With a background in Italian, Southwest, French and Bahamian cuisine, Winneker brings a flavor profile and culinary concept that is all his own. Prior to this role, Winneker was the executive chef of The Cove in Eleuthera, Bahamas where he oversaw three restaurants including the flagship Freedom Restaurant.