We are delighted to introduce the chef/owner/operator of our first floor restaurant and exclusive caterer for all events in the building, Zach Ohly with Cameo at the Castle (formerly 44 North).
Cameo Restaurant will be a breath of fresh air in the Rochester restaurant landscape. Ohly has a passion for cooking a variety of cuisines and as such, the restaurant will not have the same food as many restaurants in the area. The flavors of Cameo will be influenced by cultures around the world, while still having Midwestern appeal. The menu will feature technique-driven dishes created with quality, responsibly sourced ingredients. The entire Cameo team is incredibly passionate and dedicated to delivering a quality experience for each and every guest from our local community and also visitors to our city.
CAMEO RESTAURANT TEAM
Zach Ohly has been cooking professionally for over 14 years. Since his first job as a prep cook at Famous Dave’s Duluth when he was 18, to working at Thomas Keller’s world renowned French Laundry in Yountville, California, Zach has been pursuing excellence in his craft at each stop along the way. He honed his culinary skills at restaurants in Minneapolis, St. Paul, Denver, San Francisco Bay Area, and finally returned to his hometown of Rochester. He is currently the Catering Chef for Morrison Healthcare at Mayo Clinic and prior to that he was the Executive Chef at Pescara Restaurant in the Doubletree Hotel. This concept is a passion project for Ohly, and he will bring an entirely new type of dining experience to Rochester with Cameo.
Danika Ohly will be the special events coordinator and coordinate the dessert program. She is currently an Enteral Nutrition Specialist at St. Mary’s Hospital and will continue working there as the restaurant opens as she loves the work she does there. Danika’s background is extensive: she has over 16 years in the hospitality industry and specializing in dessert, pastries, and most recently earning certifications in wine knowledge. She currently holds a Level 1 Certification from the Court of Master Sommeliers and plans on continuing her education for Certified Sommelier in the near future.
Joining Zach and Danika is Aynsley Jones, former owner of the critically acclaimed The Doggery. Aynsley brings considerable talent and experience to Cameo’s beverage program. Some of the things you can expect from the bar team will be kegged cocktails, “Painkiller” slushies, classic Prohibition era cocktails, and large format Tiki drinks for special events.
Rounding out the management team will be Kiefer Manning. Keifer is Cameo’s General Manager and Sommelier. Kiefer currently works at Pescara Restaurant. He started his career with Biaggi’s Ristorante in Champaign, Illinois and in his four years there served as the dining room manager and beverage director. After Biaggi’s, Kiefer joined the team at Bacaro Wine Lounge as General Manager/Sommelier. Kiefer holds a level 2 Certified Sommelier certificate from the Court of Master Sommeliers. Kiefer, along with Danika, will curate the wine list for Cameo.