Malcolm Campbell

Background
Born Charlottetown, Prince Edward Island.

Trained
Studied at Culinary Institute of Canada - Charlottetown, Prince Edward Island.

Worked
Executive Chef - Rodd Brudenell River Resort, Sous Chef - CP Prince Edward Hotel, Banquet Chef - CP Prince Edward Hotel, Chef Saucier - The Lodge at Kanaskis, Senior Sous Chef - Explorer Hotel - Yellowknife.

How he got into cooking
"Fell in love with the idea that one individual could say so much through the creativity involved with cooking."

First thing he ever cooked
"Red River Hot Cereal at the grand ole age of 5."

Recipe Tip
"Taste often during preparation."

What he'd be if he weren't a chef
"Own a Tourist operation of some sort."

Favorite Kitchen Tool
"Chef's Knife - can't live without it."

Menu Bomb
"Sea Scallops wrapped with smoked salmon bacon."

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