Join our Team
Robert Belcham believes in empowering his team. To work in Robert's kitchen is to learn humility, integrity, and responsibility. Successful members of Campagnolo's brigade arrive as cooks and leave as Chefs. They learn the lost art of butchery and charcuterie making; they become bakers, butchers, pasta and pizza dough makers. They have access to an enormous library of Robert's own personal cookbooks and are encouraged to stage at other restaurants to gain knowledge. Robert takes his team on trips to visit local farms and producers, and has even ventured to an abattoir to instill respect for animals in his brigade.
A similar [philosophy drives our front of house training program. Regardless of your level of experience, we commit to elevating your knowledge base and skill set. For example; extensive training in service etiquette, and wine coaching with our in house Sommolier. Ensuring all front of house become well rounded hospitality professionals.