Chef Roman Campbell graduated in 1995
from the prestigious California Culinary Academy with a degree
in Culinary Arts. He has worked in trend-setting venues such as
Café Kati in San Francisco, mastered traditional French cuisine
under French Chef Michele Malecot in La Jolla, served as Executive
Sous Chef under Executive Chef Richard Dingle in Sunriver's four
star - four diamond resort in Oregon and studied food marketing
and trends as a high-producing SYSCO Marketing Associate. His
diverse background in Culinary Science, Research and Menu Development
along with his understanding of the demands in the food industry
make him the perfect leader of our exceptional culinary team.
