Brian Campbell

Brian Campbell serves as a Senior Lecturer at Johnson & Wales University, where he has been faculty since 1998 across both Norfolk and Charlotte campuses. His professional background includes extensive experience as an executive chef in hotels and restaurants throughout Oregon, Hawaii, and Virginia.

His educational credentials include:

• MBA in Hospitality from Johnson & Wales University
• B.S. in Food Service Management from Johnson & Wales University
• A.O.S. in Culinary Arts from the Culinary Institute of America

Campbell maintains active industry engagement through professional certifications from the American Culinary Federation, Foodservice Educators Network International, and National Restaurant Association. His expertise spans culinary technique instruction, competition coaching, and applied hospitality management with emphasis on global cuisine and banquet operations.

His professional recognition includes:

• Numerous gold and silver medals in American Culinary Federation competitions

Campbell has coached medal-winning student competition teams since 2000 while serving as an ACF certification examiner. His teaching portfolio includes CUL1210 Breakfast & Lunch Cafe, CUL2710 Banquets and Catering, and CUL2810 Global a la Carte courses.