Signed in as:
filler@godaddy.com
Our Commitments
To the Environment
Seminalia is driven by an environmental focus and commitment to sustainability and sees this as a moral responsibility. That's why we specialize in truffles and wild edibles grown domestically.
We have created an environmentally sound business that brings sustainably harvested truffles to enthusiastic diners and chefs without taxing the environment through overseas expedited shipping, over-harvesting when foraging, damaging the carefully balanced ecosystems or other unsustainable practices. Milly has banned single use plastics in our office and transport methods. Our goal is to be a paperless company and have a zero-carbon footprint by 2022. We’re working on it and ever evolving, because we have more to gain than to give up.
To Our Industry
Seminalia has committed to work with other like-minded companies and organizations to develop sustainable practices and policies. Businesses around the globe can, and do, have significant impacts on our climate and on the lands and waters that people and nature rely on for survival. We are pursuing strategies to help our partners ease their environmental footprints by reducing carbon emissions, properly valuing nature and the services and goods it provides, and investing in protecting and restoring the natural systems that sustain us all.
We believe companies that are successful in avoiding environmental risks, and at identifying and capitalizing on sustainability opportunities, should reap economic benefits over time.
To Our Community
Seminalia operates under policies and procedures that provide clear direction to achieve our goals in accordance with the highest legal and ethical standards. This includes, among others, policies and procedures on Conflicts of Interest; Confidential Information; Privacy/Personal Data Protection; and Reporting Suspected Violations of Law or Policy.
Discover Seminalia
Meet Camille
Camille is a multi-talented creative whose Santa Barbara, California upbringing fuels her passions for environmentalism, science, and sustainable food. She has cultivated extensive knowledge of ecology and the culinary world through formal academic education, world travel, and professional jobs. Never a linear career trajectory, Milly has worked in fundraising at a multibillion dollar international NGO, as a gallerist and art dealer, a marine biologist and accidentally started a pie company once.
With a Bachelors of Fine Arts from the School of the Art Institute of Chicago, she found herself in a uniquely creative role at Chicago’s only three Michelin star restaurant, Alinea. Under world-renowned, visionary chef Grant Achatz, her love of food, science, and creativity were married under the auspices of molecular gastronomy. She learned discipline, an indefatigable work ethic, and that she never wanted to work in a restaurant again. While trying to marry her passions and professional experience, she knew she must forge her own path. Thus Seminalia was born with her partner Vince.
When not smelling truffles, Camille can be found digging in the dirt and mothering the bees of her veggie garden, keeping a rapid species inventory while traveling, or lying poolside with a good book (typically napping, not reading).
Meet Vince
Vince discovered cooking at 18, making an immediate switch from his childhood dream career of being Keith Richards. In New York, Vince found a mentor in an intense, focused, and integrity-driven three Michelin star chef, Alex Lee. Dinner at WD50 and a gift of a very special cookbook from Lee sealed his fate as a chef, restaurant manager and culinary obsessive.
Eventually rehoming to the mildly more civilized front of house, Vince moved to Chicago where he landed at the three Michelin starred Alinea. He spent five years moving up the ranks of the service team and learned the rewards of true dedication and evolution. It was here that Vince and Camille met and, sick of the nine months of winter that Chicago offers, decided to migrate to the South together.
Before co-founding Seminalia, he and his teams have garnered numerous accolades, and surpassed international standards: Best Restaurant in the World by Elite Traveler (4 years running); 3 stars by Michelin Guide (13 years running); Best New Restaurant (three times), Outstanding Restaurant, Humanitarian of the Year, and five other Best Of categories by James Beard Foundation; Ranked in World’s 50 Best Restaurants (13 years running); and won Best Of awards from numerous others including AAA, Food & Wine, Forbes, The Time 100, Restaurant Magazine.
When Vince is not slinging tubers, he enjoys voraciously reading (his current favorite author is Jim Harrison), listening to music and playing guitar (he loves Delta blues, heavy metal, and the Grateful Dead), and eating as much great food as humanly possible. Since leaving Alinea, with more time on his hands, Vince has become an avid traveler most recently going to the Peruvian Amazon with Camille where they chased monkeys and uneasily swam in the Amazon river. No toes were lost to piranhas though.
