Howard Campbell

Chef Howard Campbell began working in kitchens over thirty years ago at the age of fifteen. His first profession was as an “oyster- shucker” at a seafood restaurant in Florida. He worked his way up in seafood restaurants through the various workstations of kitchen until he was prepared to finish professional training. Chef Howard was selected for an American Culinary Federation apprenticeship with a Mobile Five Star resort in coastal Georgia, where he was given formal training in classical French cuisine. Three years later, he accepted a journeyman position within the resort as saucier, where he specialized in the production of stocks, soups and fine sauces. Within a year as journeyman, Chef Howard entered the Chef Mentorship program and held his first Sous-Chef position. A year later, he went to Europe where he worked as Chef de Cuisine and later became Executive chef of a newly built resort. He worked in Germany for the next ten years and finally returned to the states, when he and his wife decided to start a family. He began working for Washington State University as Executive Chef for the Athletic department, producing nutritional cuisine for their Athletic training table. Chef Howard has attained certifications for both his Certified Executive Chef and most recently, his Certified Culinary Administrator. To this day, his favorite foods to prepare come from his Southern upbringing, his exposure to the freshest seafood and his training preparing classic soups and stews.