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. Serving as an executive chef and sous chef since 1999, Thompson’s expertise and culinary vision are a pivotal asset to The Camby’s standout dining program.

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.

Thompson’s culinary career has come full circle as his first hotel job was at the Ritz Carlton Phoenix (now The Camby) where he served as a line cook at the property’s casual and fine dining restaurants for six years. He is now an esteemed chef in the Southern and Western culinary scenes with specialties in banquets and hospitality management.