Chef Jared
Campbell
I began my cooking career in the Texas Hill Country. I worked at several restaurants in the Boerne Area where I grew up. I then went to Colorado and lived in the mountains for a few years.
Time in Steamboat Springs
Eventually landing in Steamboat Springs working for Rex’s family of Restaurants.
After Steamboat I went to Vermont and worked at Basin Harbor Club, polishing my catering skills. I helped with several events and weddings weekly, including helping with a 900-person wedding.
After a season there I found myself drawn back to the mountains.
Returning to the Rockies
Moving to Telluride, I found myself continuing to cook for weddings and events at The Peaks Hotel and Spa for several years.
I was given the great opportunity to run a French bistro kitchen, Bon Vivant.
Honing my skills
The restaurant sits at 11,000 feet above sea level and became my home for the next 8 years.
There I learned the value of providing great meals and service. I eventually took over as GM and was able to refine the service side of the business, understanding that a dining experience should be just that, an experience.
When I returned home to Texas I wanted to provide folks with experiences they would be talking about for years to come.
In the comfort of your home, you get to have the feeling of having your own Chef that wants to cook for you and your guests.
