Six degrees of Campanile chefs
For more than 20 years, Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu but also through the many graduates of its kitchen. Among these are:
Govind Armstrong, chef and co-owner of Post & Beam, chef and owner of 8 Oz. Burger Bar
Dan Barber, executive chef and co-owner, Blue Hill at Stone Barns in New York
Adria and Claudio Blotta, owners Barbrix, Cooks County
Kimberly Boyce, chef and owner, Bakeshop Bakery, Portland, Ore.
Sumi Chang, chef and owner, Euro Pane Bakery
Anne Conness, chef, Simmzy’s Pub
Ben Ford, chef and owner, Ford’s Filling Station
Suzanne Goin, chef and owner, Lucques, AOC, Tavern, the Hungry Cat
Roxana Jullapat, pastry chef, Cooks County
Chris Kidder, caterer and formerly chef at Literati II
Manfred Krankl, owner and winemaker, Sine Qua Non winery
John-Carlos Kuramoto, executive chef, Michael’s
David Lentz, chef and co-owner, the Hungry Cat
Dan Mattern, chef, Cooks County
Annie Miler, chef and owner, Clementine
Matt Molina, executive chef, Mozza
Gordon Naccarato, executive chef and vice president, Pacific Grill, Tacoma, Wash.
Dahlia Narvaez,pastry chef, Mozza
Bryant Ng, chef and owner, the Spice Table
Kimberly Sklar, caterer and formerly pastry chef at Literati II
Suzanne Tracht, chef and owner, Jar
Corina Weibel, chef and co-owner, Canele
Brad Winnaman, chef and owner, Urbano Pizza Bar
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