While attending culinary school, Campbell worked at 82 Queen where he later became the executive sous chef. After graduating, he moved to Hilton Head Island, where he worked as the sous chef at Julep’s and the Old Fort Pub. Returning to Charleston, he served as executive chef at Southend Brewery & Smokehouse and the Mustard Seed. Campbell moved to Asheville in 2007, and is now the chef at Chelseas Café and Tea Room. 

He placed third in the Wild Game Cook-Off and second in the Lowcountry Oyster Festival while in Charleston. He is also HACCAP certified, and a certified cook through the American Culinary Federation.