CHEF

of the Shelburne Inn

Executive Chef Michael J. Campiche is the son of owner/innkeepers David Campiche and Laurie Anderson. He has grown up in the business. He worked for Tony and Ann Kischner in the Shoalwater Restaurant at the Shelburne Inn from age 18 to 22 as a line cook. He is now 32 years of age.

Michael was the Chef de Cuisine at the Columbia Gorge Hotel in Hood River, Oregon for about three years. He moved from there to Fernando’s Hideaway in Portland, where he was the Executive Chef for five years. He helped Fernando open two restaurants in Seattle, Marcha Tapas y Copas and Fernando’s Hideaway Seattle. He has also been the head chef of The Ark Restaurant in Nahcotta, Washington and McCormick and Schmick’s Harborside in Seattle and The Moby Dick Hotel and Oyster Farm in Nahcotta, Washington. Michael has taken advanced classes at the CIA Greystone, including European Pastry, Advanced Sauces, and Charcuterie. Bo Frieberg was one of his distinguished instructors.

Michael specializes in preparing unique and exotic dishes, taking advantage of the bounty of fresh seafood in the Pacific Northwest region. He has been trained in classic French cuisine, Spanish and Italian. Northwest Cuisine with French technique is what Michael employs to create meals based upon a simple elegance.Michael believes that inspiration comes from within, however his hat goes off to the true giants in the industry, Julia Childs, James Beard, Emeril, Charlie Trotter, to name a few.

Michael's favorite saying is “Eat, drink and be merry, of tomorrow take no heed!"; the very words that are painted on an old beam in the Shelburne Inn dining room.