Sound Bites: Cam Smith has an appetite for the spice of life (and cheesy bread)
Cam Smith, pictured here in The Daily Memphian’s studio, is the executive sous chef at Hog & Hominy in East Memphis. (Holly Whitfield/The Daily Memphian)
Chef Cam Smith has an appetite for the spice of life: variety.
He’s perfected a fresh-baked Bahn mi bun, developed a smashburger recipe with staying power and is currently working to create the perfect cheesy focaccia at Hog & Hominy.
Hog & Hominy's "cheezy bread" snack is melted mozzarella between sliced focaccia with parmesan and served with pancetta sugo red sauce, from the restaurant's spring 2026 menu. (Holly Whitfield/The Daily Memphian)
He’s spent time in the kitchens of country clubs, oyster bars, casual cocktail lounges and plenty of “fancy” pop-up dinners. Smith is the guest on a recent Sound Bites episode.
Cam Smith joins Holly Whitfield to talk about his varied career, from starting his own cobbler business at age 9 to working for James Beard Award-nominated chefs in Nashville and Memphis.
A seasonal pie on Hog & Hominy's spring 2026 menu, the "What's the Dilly-O'" is a tomato pie in pizza form, with cheesy mayo, thinly sliced heirloom tomatoes and loads of fresh dill. (Holly Whitfield/The Daily Memphian)
Smith developed Cameo’s signature smashburger before becoming executive sous chef at Hog & Hominy in late 2024.
Listen to the full conversation below:
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Topics
Sound Bites sound bites podcast Cameron Smith Cam Smith Hog & HominyHolly Whitfield
Holly has more than 13 years of experience in publishing and digital content, including 10 years at the helm of the I Love Memphis Blog. She began her career at The Commercial Appeal and is author of Secret Memphis.
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