Joe Campbell

Chef Joe Campbell, a Minneapolis native, began his culinary career at just 14 years old, working in fast food and local upscale pubs before rising through the ranks to earn his first sous chef position by age 25. Driven by a passion for both flavor and presentation, he enrolled at Le Cordon Bleu, graduating at the top of his class in 2005.

Following culinary school, Campbell honed his skills in fine dining under acclaimed chefs including James Beard Award winner Tim McKee, James Beard nominee Tim Fischer, and award-winning chef Landon Schoenfeld. Seeking to expand his global perspective, he left Minneapolis in 2013 to immerse himself in international cuisine, traveling throughout Japan, Singapore, Malaysia, Vietnam, and Cambodia, before spending extended time in Thailand, where he trained under a former chef to the Royal Family.

Later that year, Campbell relocated to Steamboat Springs, Colorado, where he was recruited as Executive Chef of Ragnar’s, an iconic on-mountain fine dining restaurant. His success there led to the revitalization of Hazie’s, another landmark dining destination, where his refined and modern approach elevated the restaurant’s profile to one of the top-rated in the region. In 2016, he was selected by the Colorado Tourism Board to represent Steamboat at a culinary showcase in Los Angeles.

After a brief tenure at Hotel Madeline in Telluride, Campbell returned to Steamboat to lead the kitchen at Mambo Italiano, where he introduced a fresh, modern perspective to the restaurant’s Italian cuisine. In 2018, he partnered with restaurateur Hannah Hopkins to open Bésame, a dynamic concept centered on Spanish-inspired tapas, a robust wine program, and Latin-influenced flavors. Within a year of opening, the duo was invited to cook at the James Beard House in New York City.

In 2020, Campbell and Hopkins expanded their collaboration with the opening of Yampa Valley Kitchen, where he developed a menu rooted in elevated comfort food, blending nostalgic influences with refined technique. His continued dedication to growth has taken him back abroad, including culinary research trips to Spain in 2023 and Italy in 2024, further shaping the evolution of his menus at Bésame and Mambo Italiano.

Campbell is a featured chef at the Steamboat Food & Wine Festival and remains committed to pushing his craft forward through travel, study, and hands-on execution. Outside the kitchen, he enjoys cooking research, riding his Harley-Davidson, listening to heavy metal, playing softball, and spending time outdoors.