On March 19, 2026, Chef Camilo Garavito came to South during both lunch periods to share his passion and culture on a tray. Camilo and his team served an authentic Mexican meal of pork tacos al pastor, fresh pico de gallo pineapple salsa and fruta con tajin, which is a Mexican fruit salad.
Garavito earned a culinary bachelor’s degree at Le Cordon Bleu Institute of Culinary Arts, then a master’s degree in marketing from ESERP Business School in Barcelona, Spain. After working as a chef for various restaurants, Garavito transitioned into a private chef. Now, Garavito is traveling as a regional chef under Taher’s K-12 school food service, moving through schools to spread his love for culinary art with school communities. Garavito’s love for cooking developed at a young age, and he aspires to share this love with students.
“When I was a little kid, I remember seeing my parents and my family in the kitchen having such a great time cooking, and then afterwards, it inspired me,” Garavito said.
Having a professional chef come to South was a special experience for students, especially since it was different than typical American-style cafeteria food. Oliver Miller ‘28 tried the meal and was impressed.
“I really liked the tacos, and I don’t even like pork, but it definitely tasted really good. I also liked the fruit with Tajin. I feel like that addition was really good,” Miller said. “I greatly appreciate him [Garavito], because he’s taking time out of his day to make us meals and experience a different type of meal here.”
Myles Meldrum ‘26 also enjoyed having a diverse option for lunch at South. Meldrum values not only the professionalism, but the passion Garavito has to cook food connected to his culture and experiences.
“This was amazing,” Meldrum said. “I’d love to see this again, and frequently.”
Other than cooking and spreading culture to students across the country, Garavito wants to inspire future generations to consider culinary arts. Perhaps others may take the chance and experience the joy cooking has brought Garavito.
“[If you have an interest], do it,” Garavito said. “This job takes passion, so just start and work in a small restaurant and feel it.”
