A native of Holland, Michigan, Jason Campbell became interested in cooking at a young age. His mom inspired him to cook because she was always trying new recipes and teaching her three boys to cook. His family enjoys cooking together as often as possible, especially on the holidays.
Chef Jason’s culinary experience as a professional started in Holland but quickly drew him out west to Jackson hole, Wyoming, where he became head chef at a guest ranch for several years. He also had the opportunity to work at lost Creek Ranch, Teton mountain lodge and heart six ranch during his time in Wyoming, before returning to Michigan in 2012.
When Chef Jason is not spending time with his son or family, you find them in the kitchen creating unique and delicious dishes, using the highest quality ingredients.
His time out west, family and his amazing son, Ethan, have all developed him into the person he is today.
“Staying humble and patient, while teaching others, continuing to learn, as well as grow, are what makes good kitchens great.” – Jason Campbell.
Chef de Cuisine
Zac started working in the restaurant industry at the age of 15. His brother called him up, offering him a job as a dishwasher and from there he took off. After spending four years in the Marines, Zac attended the Culinary Institute of Michigan, where he participated on the culinary competition team.
Before joining Lakes 23, Zach spent time at Lakehouse Waterfront Grille, Seasons Restaurant and the original Brew Works of Fremont. He credits his success to his former mentor and employer, Deb Tjepkes, as well as his wife, three children and God, for providing the talent to cook and create. When not at home, Zack enjoys his family time, as well as spending time outdoors and volunteering in the community.