Kuzia-Carmel is behind Camper Restaurant. He declined to state where he plans to open or to provide further details about the restaurant concept.
"We are still working on negotiations but I can say when those sort we will move very swiftly to bring our vision online," he wrote in an email.
After earning a degree from The Culinary Institute of America in 2006, Kuzia-Carmel worked at restaurants in Boston, Massachusetts, then took an apprenticeship at Mugaritz, a Michelin-starred restaurant in San Sebastian, Spain, according to his LinkedIn profile. He returned to the United States in 2010 and started working at Thomas Keller's Per Se in New York City. Several years later he made the move out west to San Francisco, where he worked with well-known chef Michael Tusk at Cotogna and Quince.
The name Camper appears to be a reference to RVs, which are featured amply on Kuzia-Carmels' Instagram.
Other photos he has posted that tag the restaurant or include the hashtag "camperrestaurant" hint at the kind of dishes Camper will serve, from a lemony cured Marin Coast halibut with Persian cucumber, kiwi and quinoa to roasted chicken with brown rice and spinach cooked in the schmaltz. The Camper website also features a series of photographs of dishes, from entrees and vegetables to desserts.
Another potential Camper dish posted on chef Greg Kuzia-Carmel's Instagram.
Despite staying mum on the details, Kuzia-Carmel is optimistic about opening a new venture on the Peninsula.
"I promise it will be a worthwhile trip from all points of the Valley when we get it all finalized," he said.