Brad Campbell

Born and raised in Sonoma County, California, Chef Brad Campbell decided to pursue a career in the culinary industry after earning a Bachelor’s of Science in Business from Sonoma State University. He attended the Culinary Institute of America at Greystone in 2013. Chef Brad went on to cook in San Francisco at one Michelin starred restaurant Aziza, was the estate sous chef at Long Meadow Ranch, and sous chef at Press Restaurant under Bocuse d’Or silver medalist Chef Phil Tessier. Chef Brad and his family moved to Tennessee in 2022. Prior to joining the Sow Project in January 2025, he was a culinary instructor at Southwest Tennessee Community College.

When Chef Brad is not in the kitchen, he can be found with his wife and kids in his garden at home. He has a passion for growing his own fruits, vegetables, herbs, and raising chickens, rabbits, pigs, and sheep. Spending time in the garden and caring for the animals provides Chef Brad the opportunity to step away from the chaos of the kitchen, and find inspiration from the bounty of his harvest.

Cooking has provided Chef Brad with the opportunity to do what he loves for a living, and has helped to create a positive trajectory in his life. He is excited to share the knowledge and experience he has gained throughout his career, and see how others can transform their lives as well through cooking.