I have been enamored with cooking since the age of 8. My mother, a native ofJamaica, taught me the value of making people happy through delicious food.  In 1989, I graduated, in the top 10%, from the culinary School of KendallCollege in Chicago, IL. Since then, culinary skills & knowledge have been refined through work at the Ritz-Carlton, Chicago, as a sushi/hors d’oeuvre cook; Hotel Nikko-Chicago, as a line cook; and the Educational Center in Patterson, NY, as assistant food service director and head baker. From Jamaican to Japanese and East African to Classic American, I have learned the keys are fresh ingredients and simplicity. That’s what makes the best impression on our palates.

After 21 years of restaurant and banquet experience, becoming a personal chef was a natural transition  Having taught over 50 novice cooks to become successful meal preparers and even bakers. With the support of my dear wife, Lily, I look forward to helping you enjoy eating and learning in the comfort of your own home.

Chef R. Andrew Campbell

^President
E-Mail: seasoned2taste@pcnchef.com