"One MICHELIN Star Camphor might be one of Los Angeles’s most in-demand restaurants, but its start wasn’t always a sure thing. After Chefs Max Boonthanakit and Lijo George experienced two lockdowns (and reopenings) of the One Star restaurant Blue by Alain Ducasse in Bangkok, they decided it was time to pick up and move. Enter Camphor’s previous owners who offered the space to the duo—Boonthanakit initially said no—but was persuaded. Camphor's gunpowder shrimp © Wonho Frank Lee/Camphor Building off their training with Chef Ducasse, Boonthanakit and George felt inspired to marry traditional French bistro fare with hints of Southeast Asian spices, but the food is decidedly not fusion cuisine. Camphor's reinvented pommes Anna © Jim Sullivan/Camphor Those dishes are a fifty-fifty collaboration between the chefs who adhere to a less is more philosophy rooted in tantalizing guests’ taste buds. Camphor's savarin © Wonho Frank Lee/Camphor Leading the new guard is paramount to the chefs, who believe that, “having great younger blood in the kitchen and on the team makes a huge difference,” says George. As for what’s next for Camphor, the chefs plan to do more collaborations—they just released the “Mise en Place” varsity jacket with Los Angeles-based streetwear brand Menu, introducing takeout, and they are hoping to bring some of their Bangkok-based chefs over for a few guest appearances. “We’d love to cook again with Wilfrid [Hocquet] of Blue,” says Boonthanakit, adding, “everyone is welcome to Camphor.” And no doubt, in their signature style of comfort and familiarity. Camphor's table by the window © Josh Telles/CamphorHero image: Camphor chefs Lijo George and Max Boonthanakit© Josh Telles/Camphor" - Edward Barsamian
