Chef Brad Campbell
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Get to know me better
It is my mission to provide unique dining experiences comprised of local and seasonal ingredients.
I am a professional chef with over 10 years of experience. I was born and raised in Sonoma County, CA. After attending the Culinary Institute of America at Greystone, I worked in San Francisco, Napa, and Sonoma County. I was a line cook at Aziza in San Francisco, who had a Michelin star at the time, and was also a sous chef at Press Restaurant who was recently awarded a Michelin star as well.
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More about me
For me, cooking is...
A significant part of my life. I spend a lot of my day cooking, thinking about dishes, and growing the food to serve my clients and family.
I learned to cook at...
I was trained at the Culinary Institute of America. I learned from Michelin starred chefs such as Mourad Lahlou, and Phil Tessier.
A cooking secret...
Having a balance of precision and intuition. I take a scientific approach to cooking, but also trust my gut and let the food tell me what to do.
Chef Brad's reviews
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