Chef in Newmarket, Ontario

Adam Campbell was raised in Kenora, Ontario, where his grandparents introduced him to cooking and making use of locally sourced ingredients. From an early age, Adam knew that he loved creating food to that his family and friends would enjoy. Having worked in the restaurant industry since he was 13, culinary school was a natural step, and Adam earned his Grand Diplôme at Le Cordon Bleu Ottawa. Adam’s culinary career has led him internationally to New York City and Turks and Caicos Islands, and throughout Canada to Ottawa and Toronto. He has held positions at the House of Commons Parliamentary Restaurant, Arcadian by Oliver & Bonacini Events in Toronto and Crème Brasserie in Toronto. He was executive chef at Bravi Ristorante, Lobby Lounge and Restaurant and One Eleven Yorkville before accepting an offer to consult for the Gansevoort Hotel’s opening of its Stelle Restaurant in Turks and Caicos. He also consulted for the opening of Mudjin Bar & Grill at Blue Horizon Resort in Turks and Caicos, and travelled to New York City, where he further advanced his techniques. In his free time, Adam enjoys travelling. Trips to Hong Kong, Nepal, Thailand and Japan have helped him expand his culinary knowledge. He also plays hockey and builds and plays electric guitars.