Rising Star Chef Patrick Campbell of Café ArtScience - Biography

Patrick Campbell got his start cooking alongside his brother and sister in the family’s Stoneham, Massachusetts, home. Enamored by food, Campbell worked at several local restaurants throughout high school, even skipping classes during senior year to get behind the line at the local deli Cutlet Cuisine. After enrolling at Bay State College in Boston in 2000, Campbell would return to the restaurant in his off-hours, eventually cooking there full time.

Destined for the kitchen, he left Bay State for the Cambridge School of Culinary Arts in 2001. Graduating in 2002, Campbell began working his way around town, opening Ristorante Olivio in Arlington as a line cook in 2002, working at Yanks in Beverly Farms in 2003, and serving as sous chef at Glory in Andover in 2004—a role that gave him an inroad to Barbara Lynch’s No. 9 Park.

Campbell’s eight-year tenure alongside Lynch would shape his professional ethos, skill set, and standards. Campbell forged relationships with purveyors that endure to this day. Ready for something more casual, he took the role of chef de cuisine at another Boston mainstay, Eastern Standard, in May 2013. By fall 2014, he was ready to cross the river to join the opening team at Café ArtScience, where his years studied cooking have evolved into technique-driven, playful experiments.