The Chef

Chef Campbell Kearns began his career in the hospitality and restaurant industry over ten years ago. With an unparalleled passion for food combined with dedication to professional excellence, he quickly found himself taking on Executive Chef and Management positions in some of his hometown’s busiest restaurants.

Formally trained right here on Vancouver Island, Campbell worked and apprenticed under some of Western Canada’s leading Professional Chefs. He is an active member of the Canadian Culinary Federation and can often be found partaking in the many events and competitions they organize. He has also spent time in his career traveling Southeast Asia, the Caribbean, and South America learning some of the secrets of these regional cuisines.

When he isn’t hard at work in the Kitchen, he can be found perusing local farms, markets, or piers developing relationships with the producers of some of Canada’s finest ingredients. Supporting sustainable produce, meats, and seafood local to Vancouver Island is of the utmost importance to Campbell. Constantly trying to close the gap between the field and the feast, you can be sure he is utilizing only the freshest seasonal ingredients to be found.

As the Executive Chef and Owner of Entree Personal Chef and Professional Food Services, Campbell is bringing years of culinary training, real world experience, and unprecedented passion for food to the comfort of his customers homes every day.