The West Table Information

The driving force behind The West Table is husband and wife team Cameron and Rachel West. With more than 20 years combined restaurant experience, the couple are thrilled to bring their own innovative style of food and beverage to the Lubbock community. Our passion is to contribute to the restaurant industry in Lubbock by using fresh, local ingredients in our ever-changing seasonal menus, to support local artists and musicians by featuring their talents in our lobby and participating in the First Friday Art Trail, and to support downtown Lubbock redevelopment efforts. Rachel has been working in the restaurant industry for the past 15 years, gaining extensive customer service experience. For 5 years, she was a Manager for a high volume bar and restaurant. The position strenghtened her skills and expanded her expertise in the service industry while she managed day-to-day operations. Cameron started his career in the front-of-the-house while attending Texas Tech University. After graduating with a Bachelor's degree in Restaurant, Hotel and Institutional Management he enrolled in The Culinary Institute of America at Greystone. While studying in Napa Valley, California, Cameron expanded his studies by working as a teaching assistant in the wine college. Cameron took his first culinary positions under Chef Norman Van Aken at the Ritz-Carlton Orlando. It was here that he began to hone his skills, working his way up to Chef de Parte. From there, Cameron took a job under Dean Fearing at the Ritz-Carlton Dallas, where he worked his way up to Sous Chef. While working at Fearings, the Restaurant won numerous awards, including "No. 1 Hotel Restaurant in the Country" and "Top 10 Hotel Restaurants in the World." Most recently, Cameron helped open a fine dining seafood restaurant in the West 7th District of Fort Worth, Texas.