Chef Kyle Campbell is a culinary leader whose career is defined by ingredient-driven cooking, thoughtful technique, and a deep commitment to the people and restaurants around him. A longtime culinary partner of Chef Jeremy Ford, Campbell has worked alongside Ford in developing and opening restaurants while helping shape the culinary identity, standards, and culture behind their growing portfolio. As Executive Chef of Stubborn Seed in Miami Beach, Campbell led the kitchen during the restaurant’s Michelin-starred chapter, an achievement that reflected the precision, consistency, and discipline at the heart of his approach.

Campbell has since played an integral role in the development of Salt & Ash, Hawks Cay Resort by Jeremy Ford in the Florida Keys, bringing his ingredient-focused philosophy to a restaurant rooted in live-fire cooking, seasonality, and South Florida’s farms and waters. His work now extends beyond the kitchen, spanning restaurant development, culinary direction, menu creation, and team development. Fire, fermentation, preservation, and seasonality are recurring elements in his cooking, always used with purpose and respect for the ingredient. Equally passionate about mentorship, Campbell believes that great food begins with great people—and that building a strong culinary culture is just as important as what ultimately reaches the plate.