Chef de Cuisine, Malcolm Campbell
Inspired by nature, art and photography, Chef Malcolm possesses a deep passion for food and boundless creativity. Originally from Newmarket, Ontario, Malcolm headed west for Vancouver as soon as he turned 17. There, he found his culinary calling as he trained with French chef Frederic Couton and worked towards his Red Seal. In the spring of 2007, Chef Malcolm made the leap to the U.K., where he landed a Chef de Partie position at The Ritz London in Piccadilly, where he gained invaluable training and experience under Chef John Williams. He was also lucky enough to stage at Restaurant Gordon Ramsay in London and Auberge de l’Île Barbe in Lyon, France.
In the winter of 2008, Chef Malcolm joined the team at The Bingham Hotel as Senior Sous Chef, helping the restaurant earn its first Michelin star. He spent three years working with the talented Chef Shay Cooper, learning and developing his understanding of food evolution and the finer details of growing, sourcing, cooking and plating. By 2012, Chef Malcolm was ready to forge his own path. He found a head chef position that allowed him to focus his attention to modern British cooking with French influences, seasonal ingredients, and beautiful plating with great attention to detail.
With his move back to Canada, Chef Malcolm is excited to be taking the reins at Auberge du Pommier, where he looks forward to leading the next generation of great chefs and showcasing his classical cooking style with a distinctly modern flare.