{OWNER/EXECUTIVE CHEF}

BRUCE CAMPBELL has over 20 years of food service management experience. He began cooking at a supper club in Wisconsin at the age of 16.

He then attended Milwaukee Area Technical College in it's Hotel and Restaurant Cookery program.

His following work experience includes Executive Chef for the Radisson Hotel Corporation, co-owner and operator of two restaurants, General Manager with a regional chain restaurant, Food and Beverage Director at a resort conference center, and most recently as Executive Chef for six years at a private golf club.

{CO-OWNER/PASTRY CHEF}

SANDRA CAMPBELL studied art at the University of North Carolina at Chapel Hill and Eastern Carolina University.

She began her food service career as a lead baker at the Radisson Hotel in Raleigh, N.C. She then was named Pastry Chef at the Hyatt Regency Hotel in Lexington, KY. She was the co-owner, with her husband, of a small restaurant company for six years in Asheville, NC.

In addition she has three years of experience as a cake decorator for Publix Grocery, a regional grocery store chain. Most recently, she was the head cook at the middle school in West Salem, WI.