Banquet Chef, Seminole Casino Coconut Creek
Jarrod Campbell is the Banquet Chef for Seminole Casino Coconut Creek.
Since March of 2012, Campbell has led a team responsible for all of the property’s catered events, including off-property, high-end events.
A graduate of Johnson & Wales University in Providence, R.I., Campbell has been connected to Seminole Gaming since 2007 when he was the Sous Chef at Fresh Harvest in Seminole Casino Coconut Creek and later the Sous Chef for EE-TO-LEET-KE Grill at Seminole Casino Immokalee.
Prior to joining Seminole Gaming, Campbell was the Executive Sous Chef at both the Fort Lauderdale Airport Wyndham Hotel and the Fort Lauderdale Hilton Resort. Additionally, he was the Executive Chef at St. Thomas University in Miami Gardens.