G Campbell Consulting

Held management position as DOE for two restaurant groups, overseeing daily operations
Conducted comprehensive assessments of client restaurants analyzing KPI’s and identifying operational inefficiencies
Provided guidance on menu engineering, pricing and inventory management to optimize revenue and profit
Collaborated with management and owners to develop training programs and SOP’s
Contracted to organize and execute large events up to 11,000 people, (PGA Championship, Superbowl, Laver Cup)

Principal

Viscontis Italian Restaurant

Lead and direct all culinary operations at 6 locations with revenue of 8.5 million dollars
Created batch yields and accurate recipes for all menu items
Directly oversee culinary management at each location
Involved with design and opening of commissary and catering facility
Improve kitchen culture and develop future kitchen management

Corporate Chef

Wolfgang Puck Catering

Create private event menus at EMP for up to 2500 guests 
Oversee catering and concessions for two Showbox locations
Overseeing remodel of POP restaurant at EMP including all FOH
Responsible for operations totaling 6 million dollars

Senior Chef Manager

ARAMARK

Executive Chef for athletic facilities at the University of Washington including 72,000 seat Husky Stadium, 10,000 seat Alaska Airlines arena, and the newly opened baseball stadium.

Executive Chef

Craft Brew Alliance

Executive Chef for brewpub with 4 million dollars in food sales and averaging 1500-1800 covers daily.  Oversaw remodel and restructuring of kitchen including development of new menu concepts.

Chef

Wheeler street kitchen

Executive Chef	March 2010 – Present
Responsible for concept/menu development, opening & running this successful neighborhood lunch-focused establishment.
•	Designed, financed & operated with a focus on high quality products made entirely in house.
•	Developed wholesale business for the Wheeler Street signature soups & sauces.
•	Drove variety perception and traffic via a combination of marketing efforts & creative menu engineering.
•	Additional projects included serving as a Consultant for a new Ballard Bar/Restaurant concept.

third floor fish cafe

Executive Chef / Managing Partner                                                     August 1997– December 2009
Promoted from Sous Chef to Executive Chef; responsible for all BOH management/staffing. 
•	Responsibilities included hiring/managing all staff, menu development, maintaining food cost &amp; sanitation standards.   
•	Partnered with the General Manager to determine the vision &amp; direction of the restaurant.
•	Became a managing partner of the restaurant in (March 2006).
•	Job responsibilities expanded to include front of the house personnel decisions, marketing for the restaurant,                              &amp; final say on all aspects of restaurant operations.

Executive Chef/Managing Partner

obachine

Kitchen Manager	October 1996 –July 1997
Member of the opening team for (2) new Wolfgang Puck Company restaurants. 
•	Responsibilities included menu & recipe development in a multi-unit corporate setting.
•	Developed training manuals & all pertinent guides for a start-up multi-unit restaurant.  
•	Responsible for all ordering & production as the permanent kitchen manager of the Seattle restaurant.

Kitchen Manager

Spago

Began as cooking school intern - progressed to kitchen manager within seven months.  
Responsible for all ordering and daytime production, as well as planning &amp; execution of all off-site catering events.

As the Principal of G Campbell Consulting, I provide comprehensive and customized solutions for restaurant owners and managers who want to improve their operational efficiency, profitability, and customer satisfaction. With over 30 years of culinary experience, I have a deep understanding of the challenges and opportunities in the food and beverage industry, and I leverage my expertise in inventory management, menu engineering, pricing, and training to optimize the performance of client restaurants.

I also have extensive experience in organizing and executing large-scale events, such as the PGA Championship, the Super Bowl, and the Laver Cup, where I oversee the catering and concessions for up to 11,000 guests. I enjoy collaborating with diverse teams and partners, and I am always looking for new ways to enhance the quality and creativity of the food and service. My mission is to help restaurants achieve their goals and deliver exceptional dining experiences to their customers.

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