At an early age Chef Keith had a knack for cooking, more often than not he could be found in his Grandmother's or Mother's kitchen, helping cook the days meal, or mixing some batch of cookies or biscuits.
With the influence of his family in his back pocket, Keith decided to further hone his culinary skills, once in California at The Culinary Institute of America (CIA), and if that weren't enough, Chef Keith also attended and graduated from the prestigious Le Cordon Bleu, he also mentored and helped other students as a Le Cordon Bleu Ambassador.
All the while, testing for the American Culinary Federation (ACF) CC and PCC designation. Chef Keith holds both a Certified Culinarian and Personal Certified Chef. In addition Keith has studied in Nutritional Sciences, Sommelier and CSP - Certified Sake Professional courses.
He enjoys traveling, boating, and pushing the envelope as it relates to food.
Chef Keith Campbell