Applewood Farmhouse’s Chef Roman: Cooking Tips and Recipes
Never one to keep a secret, at least not when it comes to sharing his cooking techniques and recipes, Chef Roman has prepared these super fun videos of some of his favorite quick and easy recipes. Be sure to check out Chef’s YouTube Channel so you never miss a single video recipe. We hope you enjoy!
Get to Know Chef Roman
Applewood Farmhouse is thrilled that Chef Roman Campbell has chosen Sevierville, Tennessee as his culinary home. Early in life Chef Roman’s exposure to a variety of foods developed his appreciation for inter-regional cuisine, which led to a lifelong passion for cooking. At 15 he worked at a well-known Hungarian restaurant where he already had a specialty dish, “Goulash”. By age 17, Roman was working at a private Golf resort in San Diego County where his talent quickly became apparent to French Chef/Owner Michele Malecot who chose to mentor him in restaurant ownership and Classic French and American cuisine. These early achievements helped gain Roman admission to the highly competitive and prestigious California Culinary Academy in San Francisco where he studied for two years while also working at the famous 4-star “Café Kati”. During his training Roman was influenced by many acclaimed international chefs and this inspired him to incorporate multiple flavors into more traditional dishes.
In 2011 Roman moved East with his family, wife Tracy and their three children and in the fall of 2012 he was hired by Stokely Hospitality for the Applewood Farmhouse Restaurant and Grill. Chef Roman’s debut was a huge success when he won a People’s Choice Award during the 2013 Knoxville Biscuit Festival with his presentation of a Shrimp and Grits Biscuit topped with Andouille Sausage Gravy.
Chef is always innovating as he continues to incorporate cooking techniques and recipe adaptations that improve the quality of the Classic Southern style cuisine that The Applewood Farmhouse Restaurant and Grill are famous for. He maintains the highest safety and sanitation controls with HACCP certification and is passionate about high volume at the highest quality. Chef is a long standing member of the American Culinary Federation, a Board member of the Western Culinary School and is aspiring to obtain his C.E.C. status, and is a huge proponent for community involvement and mentorship.