A City and Guilds Master Craftsmen, with over 40 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he taught food production at the Hospitality Education Department at their acclaimed public restaurant ‘The Heritage.’ He has won medals at many levels of food competitions and is an accomplished junior culinary team coach. He produced a twelve part series on Italian and Scottish cuisine on location for WZZM TV13 and his production of a monthly cable TV show recently won a national bronze medal at the Paragon Awards. In 2017 an episode of the “Cooking with Angus” Italian Scottish series won an Emmy from the National Academy of Television Arts and Sciences Michigan Chapter. His years in the culinary field has taught him the importance of keeping food as natural and simple as possible and allowing ingredients to speak for themselves. He continues to consult for local, national and international companies on a variety of culinary topics.